Bread

<p>When&nbsp;<i>Bread</i>&nbsp;was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic.&nbsp; Hailed as a &ldquo;masterwork of bread baking literature,&rdquo; Jeffrey Hamelman&rsquo;s&nbsp;<i>Bread</i>&nbsp;features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations.&nbsp;In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of <i>Bread, </i>professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.</p>