195x240 512 страниц. 2013 год. John Wiley and Sons, Ltd Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's "Bread" is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, "Bread" is the ultimate resource for almost any variety of bread you can imagine.