Home » Forums » Gear » Books
Submitted by hansjoakim on September 6, 2008 - 5:30am

Bread Baking: An Artisan's Perspective


Hi,

I just noticed this on Amazon:

http://www.amazon.com/Bread-Baking-Perspective-Daniel-DiMuzio/dp/0470138823/ref=sr_1_1?ie=UTF8&s=books&qid=1220707526&sr=8-1

A book to be released on Wiley (same as Hamelman's Bread), titled Bread Baking: An Artisan's Perspective, by Daniel T. DiMuzio. Release date early next year. Does anyone know the author of the book? It looks pretty exciting.

‹ recipe to try in Ed Wood's "Classic Sourdoughs" Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur ›
Filed under:
user icon
Submitted by SteveB on September 6, 2008 - 8:15am.

I don't know him personally

I don't know him personally but I've had some e-mail correspondence with Dan a few years ago.  Thanks for bringing the soon-to-be-released book to our attention.  

SteveB

www.breadcetera.com

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.