Abstract

This is a new edition of the 2006 edition of "The Most User-Friendly Bread Textbook." It contains new recipes while still providing detailed information on the process, with an average of 20 photos per loaf. You can make everything from easy-to-make bread for beginners that doesn't require fermentation, to authentic bread that looks like it's made by a professional.

Author’s Information

He worked as a staff member at Osaka Abeno Tsuji College of Patisserie for four years. In 2003, he opened a bread-making class called Bread & Sweets in Fuchu, Tokyo. It then moved to Seijo, Setagaya in 2007, and Chitosedai in 2016. He currently works as a confectionery and bread-making instructor at Showa Gakuin Junior College and Emmy's in Minami-Aoyama. (This information was published at the time this book was published.)