Bread: A Baker’s Book of Techniques and Recipes, 2nd Edition, by Jeffrey Hamelman, illustrations and photography by Chiho Kaneko; Published by John Wiley & Sons, Inc., Hoboken, New Jersey, 2014; Hardbound, 478 pages; $45.
Reviewed by Joseph Gresser
For anyone interested in learning to bake good bread or, even better, improving their baking skills, I can unreservedly recommend this book.
I was a lapsed home baker when a good friend gave me a baking book several years ago. The book was useful in some respects, but the recipes were riddled with mistakes, and my return to bread making was nearly cut short.