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The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible. The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases. "Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. 225 line drawings and 32 pages of color illustrations.
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| Detail | Value |
|---|---|
| Author | Rose Levy Beranbaum |
| Binding | Hardcover |
| Dewey Decimal Number | 641.815 |
| EAN | 9780393057942 |
| Edition | 1 |
| ISBN | 0393057941 |
| Label | W. W. Norton & Company |
| Languages | English |
| List Price | $35.00 |
| Manufacturer | W. W. Norton & Company |
| Number Of Items | 1 |
| Number Of Pages | 640 |
| Product Group | Book |
| Product Type Name | ABIS_BOOK |
| Publication Date | 2003-10-17 |
| Publisher | W. W. Norton & Company |
| Studio | W. W. Norton & Company |
| Title | The Bread Bible |
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User Reviews: The Bread Bible
October 28, 2010 at 3:53 pm
Pros: Well researched. Every recipe is spot on and the best in its catagory.
Cons: A little toothsome and heavy (overwealming) for the novice.
Cons: A little toothsome and heavy (overwealming) for the novice.
I've wanted this bible, along with "The Cake Bible", and finally got them this year. I'm over-joyed. Ms. Beranbaum has done her research to create this encyclopedic text. Just reading Chapter 1 "The Ten Essential Steps of Making Bread", was a Master's class in baking. I gained an appreciation for starters and slow-rise techniques.
Many of the recipes are complex (more-so than other baking texts) and contain additional steps when compared to similar items in other cook books. I did find that her recipes created the best version of these items. I especially like her biscuits, Sicilian bread and other hearth breads. I also like that the recipes are given in both volume and weight measures. When working with high-protein flours, I prefer to measure by weight (I think this has a lot to do with why bread is so wonderful in France. The bakers understand seasonal adjustments for humidity).
I don't think I'd suggest this book as someone's first text on bread baking, but highly recommend it for the enthusiast home-baker, student or young professional.
"Seasonings Greetings"
1 person found this review useful
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Article: The Bread Bible
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