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Wiley, Date: 2004-09-03. hardcover. UsedGood. 7x1x9. Good condition.No marking/highlighting.Cover and pages may show some wear.Not Satisfied? Contact us to get a refund. 2004. Wiley ISBN 0471168572 9780471168577 [US]
Wiley, Date: 2004-09-03. hardcover. UsedLikeNew. 7x1x9. Like New Condition.Crisp pages. Clean cover and pages. Book shows no shelf wear. Not Satisfied? Contact us to get a refund. 2004. Wiley ISBN 0471168572 9780471168577 [US]
Wiley, Date: 2004-09-03. hardcover. UsedVeryGood. 7x1x9. Very Good condition.Crisp pages. Clean cover and pages. Book shows minimal shelf wear. No highlighting/marking. Not Satisfied? Contact us to get a refund. 2004. Wiley ISBN 0471168572 9780471168577 [US]
Wiley 2004-09-03 hardcover UsedGood Size: 7x1x9; Good condition. No marking/highlighting. Cover and pages may show some wear. Not Satisfied? Contact us to get a refund.
Wiley 2004-09-03 hardcover UsedLikeNew Size: 7x1x9; Like New Condition. Crisp pages. Clean cover and pages. Book shows no shelf wear. Not Satisfied? Contact us to get a refund.
Wiley 2004-09-03 hardcover UsedVeryGood Size: 7x1x9; Very Good condition. Crisp pages. Clean cover and pages. Book shows minimal shelf wear. No highlighting/marking. Not Satisfied? Contact us to get a refund.
John Wiley & Sons 2004 Hard cover This hardback book shows normal wear and tear. Shipped to you from Goodwill of the Valleys, Roanoke VA. Thank you for your support!
ISBN10: 0471168572, ISBN13: 9780471168577, [publisher: Wiley] Hardcover Good condition.No marking/highlighting.Cover and pages may show some wear.Not Satisfied? Contact us to get a refund. [Reston, VA, U.S.A.] [Publication Year: 2004]
ISBN10: 0471168572, ISBN13: 9780471168577, [publisher: John Wiley & Sons] Hardcover THE WONDERFUL WORLD OF BREAD IS FULLY EXPLORED IN THIS TOME. A BAKERS BOOK OF TECHNIQUES AND RECIPES. [Millmerran, QLD, Australia] [Publication Year: 2004]
ISBN10: 0471168572, ISBN13: 9780471168577, [publisher: John Wiley and Sons Ltd, United States, New York] Softcover The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft. Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow ...
ISBN10: 0471168572, ISBN13: 9780471168577, [publisher: John Wiley and Sons Ltd, United States, New York] Softcover The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft. Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow ...
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