Second edition of "Bread" by J. Hamelman
I think I might have some good news for those of us that love the book "Bread" by Jeffrey Hamelman! On amazon.co.uk, there is an entry for the second edition of the book, expanded to 512 pages (the 1st edition is 432 pages). The release date is listed as November 21, 2012 - just in time for the Christmas rush! Start saving up, folks. Here's a link to the entry, and the production description reads as follows (third bullet point emphasised by me):
An updated new edition of the essential resource for professionals and seasoned home bakers
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.
- Features nearly 150 detailed, step–by–step recipes, along with vivid drawings and photographs showing techniques and finished products
- Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker′s Guild of America
- Fully updated to include the latest techniques, methods, trends, and bread varieties
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.
I love the book, and use it in conjunction with AB&P as my definitive guides when it comes to bread. Eight years on, I still think the 2004 edition remains very fresh with an exciting and interesting range of recipes. Nevertheless, I'm now very much looking forward to an updated version of a definitive text.