--- product_id: 289995893 title: "WILEY Bread: A Baker′s Book of Techniques and Recipes" price: "€ 133.47" currency: EUR in_stock: true reviews_count: 5 url: https://www.desertcart.sk/products/289995893-wiley-bread-a-baker-s-book-of-techniques-and-recipes store_origin: SK region: Slovakia --- # International baking techniques 130+ precise recipes 3rd edition expert insights WILEY Bread: A Baker′s Book of Techniques and Recipes **Price:** € 133.47 **Availability:** ✅ In Stock ## Summary > 🍞 Elevate your baking — don’t just bake bread, master it! ## Quick Answers - **What is this?** WILEY Bread: A Baker′s Book of Techniques and Recipes - **How much does it cost?** € 133.47 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.sk](https://www.desertcart.sk/products/289995893-wiley-bread-a-baker-s-book-of-techniques-and-recipes) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Global Baking Wisdom:** Learn from top bakers across five continents to elevate your craft beyond borders. - • **Expert-Level Techniques:** Dive deep into ingredients, methods, and pro tips that transform your baking game. - • **Master 130+ Bread Formulas:** Unlock a world of rye, sourdough, and yeasted breads with step-by-step precision. - • **Metric Measurements Included:** Bake with confidence using grams for accuracy and consistency every time. - • **Rich Illustrations, Minimal Distractions:** Detailed drawings guide your hands-on learning without overwhelming visuals. ## Overview WILEY Bread: A Baker′s Book of Techniques and Recipes is the definitive 3rd edition baking bible featuring over 130 meticulously detailed bread recipes, international expert contributions, and clear metric measurements. Celebrated for its authoritative content and professional-grade techniques, this book is a must-have for serious bakers ready to join an elite community of bread artisans. ## Description When Bread 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. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread 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. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, 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. Review: The best bread book out there. - The best bread book out there. I spend a fair amount of time reading blogs on The Fresh Loaf website. When people ask which bread books to buy, this is the one most often recommended. Always! I’ve read multiple times that people have never baked a bad recipe from this book. That’s an impressive statement, especially when it comes from serious bakers. I hesitated to buy it for the longest time because I had so much trouble reading the library copy of the 1st edition. The words were small and light and extremely hard to read. I'd seen a quite a few complaints about the 3rd edition having the same problem, but then I started seeing a few comments that the newest copies had improved -- and my copy was significantly better than the first edition. The typeface is still not dark, but it's a LOT easier to read. That was a huge relief! Hamelman’s strength is his vast amount of knowledge and the ability to share it clearly. The first 87 pages are taken up with info on ingredients and techniques, and I’ve already learned things that will help me. I’ve only owned the book for a week, but it’s already full of sticky notes and flags, and I read this one with a highlighter in my hand. There’s an impressive variety of recipes in this book. Hamelman discusses rye quite a bit and there’s a whole chapter on sourdough rye breads. Each recipe takes about 2 pages, with a comment section at the beginning, then the formulas and directions. There are no wasted words, and the instructions are clear and concise. Very easy to folliw. Importantly, Hamelman gives recipes in grams in this latest edition, thank goodness! That’s a deal breaker for me in any baking book. I don’t think I’d recommend this book for the novice baker. It would have scared me off had I read it first, but now I’m ready to absorb what Hamelman has to offer. It will probably end up being my primary reference book. There are so many interesting recipes in it. There is only a small section of photos, but there are really excellent illustrations sprinkled throughout. If photos had been included, there would have been far fewer recipes, so the editors made the right choice. At this level of baking, photos aren’t as necessary. I love my bread books. I enjoy just leafing through them, to read recipes and to learn. Sometimes I’ll see a tidbit of information that I’d never noticed before. Frequently I’m inspired to bake. This is one I’m really going to enjoy – and use! I’ll probably buy a few more books over the next year, but there’s no reason to hurry. This one will keep me busy for a long time. Review: Excellent resource, bad printing - The author is a professional and has written an excellent book, however I do not understand why it was printed in a light grey which makes it uncomfortable to read without a light shining directly on the pages. Also there are so many printing errors in the text, with words running together or even overlapping, some split weirdly, and with no hyphen (see some instances circled in the photos) that it lowers the overall quality. I appreciate the recipes for each level of baker, though I am puzzled why metric measurements were not used in the home bakers column. Since the USA is literally the only western country still using the imperial system, I would have thought the more exact metric measurements would have been prioritized. Otherwise I do appreciate the author sharing his significant knowledge; the 4 stars is for the content. If based on the printing it would receive 1 star. ## Features - Item Trademark: JOHN WILEY & SONS INC - manufacturer: John Wiley & Sons Inc - Item Weight: grams, pounds, 3.06442544180, 1390. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #85,038 in Books ( See Top 100 in Books ) #152 in Bread Baking (Books) #1,262 in Culinary Arts & Techniques (Books) | | Customer Reviews | 4.4 out of 5 stars 222 Reviews | ## Images ![WILEY Bread: A Baker′s Book of Techniques and Recipes - Image 1](https://m.media-amazon.com/images/I/81IqB4RgijL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ The best bread book out there. *by R***S on 29 July 2022* The best bread book out there. I spend a fair amount of time reading blogs on The Fresh Loaf website. When people ask which bread books to buy, this is the one most often recommended. Always! I’ve read multiple times that people have never baked a bad recipe from this book. That’s an impressive statement, especially when it comes from serious bakers. I hesitated to buy it for the longest time because I had so much trouble reading the library copy of the 1st edition. The words were small and light and extremely hard to read. I'd seen a quite a few complaints about the 3rd edition having the same problem, but then I started seeing a few comments that the newest copies had improved -- and my copy was significantly better than the first edition. The typeface is still not dark, but it's a LOT easier to read. That was a huge relief! Hamelman’s strength is his vast amount of knowledge and the ability to share it clearly. The first 87 pages are taken up with info on ingredients and techniques, and I’ve already learned things that will help me. I’ve only owned the book for a week, but it’s already full of sticky notes and flags, and I read this one with a highlighter in my hand. There’s an impressive variety of recipes in this book. Hamelman discusses rye quite a bit and there’s a whole chapter on sourdough rye breads. Each recipe takes about 2 pages, with a comment section at the beginning, then the formulas and directions. There are no wasted words, and the instructions are clear and concise. Very easy to folliw. Importantly, Hamelman gives recipes in grams in this latest edition, thank goodness! That’s a deal breaker for me in any baking book. I don’t think I’d recommend this book for the novice baker. It would have scared me off had I read it first, but now I’m ready to absorb what Hamelman has to offer. It will probably end up being my primary reference book. There are so many interesting recipes in it. There is only a small section of photos, but there are really excellent illustrations sprinkled throughout. If photos had been included, there would have been far fewer recipes, so the editors made the right choice. At this level of baking, photos aren’t as necessary. I love my bread books. I enjoy just leafing through them, to read recipes and to learn. Sometimes I’ll see a tidbit of information that I’d never noticed before. Frequently I’m inspired to bake. This is one I’m really going to enjoy – and use! I’ll probably buy a few more books over the next year, but there’s no reason to hurry. This one will keep me busy for a long time. ### ⭐⭐⭐⭐ Excellent resource, bad printing *by D***N on 3 February 2023* The author is a professional and has written an excellent book, however I do not understand why it was printed in a light grey which makes it uncomfortable to read without a light shining directly on the pages. Also there are so many printing errors in the text, with words running together or even overlapping, some split weirdly, and with no hyphen (see some instances circled in the photos) that it lowers the overall quality. I appreciate the recipes for each level of baker, though I am puzzled why metric measurements were not used in the home bakers column. Since the USA is literally the only western country still using the imperial system, I would have thought the more exact metric measurements would have been prioritized. Otherwise I do appreciate the author sharing his significant knowledge; the 4 stars is for the content. If based on the printing it would receive 1 star. ### ⭐⭐⭐⭐⭐ Vale la pena *by M***O on 28 May 2025* Da ogni buon libro sul pane si impara qualcosa. Da questo libro, ben curato, su carta patinata, si impara molto sulla buona pratica di panificazione ma poco sui sottostanti aspetti scientifici. L'autore infatti assume dichiaratamente il punto di vista dell'artigiano, che non è tenuto a essere un accademico, ma deve saper padroneggiare tutti i passaggi che dalla materia prima conducono a un prodotto finale di qualità. Sotto questo aspetto egli fornisce preziose informazioni che aiutano a svolgere al meglio l'intero processo. Il libro si articola in due parti: la prima, appunto, sulla buona pratica, la seconda è un lungo e bellissimo elenco di ricette all over the world, ben commentate, che costituiscono un'ottima fonte di ispirazione. Alla fine c'è una terza parte, in forma di appendice, che integra e completa la parte generale. Direi che non può mancare nella libreria tanto del panificatore di professione quanto del semplice appassionato. ## Frequently Bought Together - Bread: A Baker's Book of Techniques and Recipes - The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book - Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book) --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.sk/products/289995893-wiley-bread-a-baker-s-book-of-techniques-and-recipes](https://www.desertcart.sk/products/289995893-wiley-bread-a-baker-s-book-of-techniques-and-recipes) --- *Product available on Desertcart Slovakia* *Store origin: SK* *Last updated: 2026-08-25*