The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. If you accept these settings, you consent to this.

Accept

Find out more about cookies

The Bread Bible

The Bread Bible

by Rose Levy Beranbaum

3.69 out of 5 (8 ratings)

Format:
Hardback 
Pages:
544 
Publisher:
WW Norton & Co 
Publication Date:
11 November 2003 
Category:
Cakes, Baking, Icing & Sugarcraft 
ISBN:
9780393057942 

Description

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. "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. 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.

Recommended products

Showing 1-4 out of 8 reviews. Previous | Next

  • Benanbaum's approach is as much chemistry as art - she explains why things work. And they do work. Great recipes but almost more information that I can comprehend.

    5.00 out of 5

    dianaleez

  • This is the best book on bread baking I have ever seen. It is very technical, and at times the book reads more like a textbook in organic chemistry than a cook book. But the results are spectacular. Every single recipe I tried produced amazing bread.

    5.00 out of 5

    eumin

  • I did not read this cover to cover, but skipped around a lot and feel as though I have read the entire book. Once I get my scale in the mail I can do a better review, but I feel as if it will be easy to follow, especially once I can weigh my ingredients. Beranbaum explains the steps very well, and I especially love the minimal illustrations used to describe how to do techniques. So far it has been my favorite for the subject of bread making, but I do have many others checked out from the library. This will have to be updated in a couple months once I've use more than just one or two recipes, but so far I have been very pleased with what I have learned from her.

    4.00 out of 5

    ErinSeeger

  • Have not yet made a recipe from here! I'll try to remember to edit once I have. So just based on skimming through this: I definitely want to try her basic sandwich bread - but I need a 2nd loaf pan. She's wonderfully precise, but that's almost too much for my "flip through, bake something on a whim" style. I'm sure she's totally right that having a long sponge stage improves flavor - but I want bread now! I prefer things that tell me the perfect way to do it, but with the caveat of "but will be ok if you do it this simpler way".It's not the best bread book for me - I don't think I'll need to own a copy. I totally understand that being a perfectionist is how you come up with the best recipes, but it does take some of the fun out of trying to follow them. But if you are a perfectionist and you're willing to track down the right brand of flour, weigh all your ingredients, etc. then I bet you'd love this book.

    4.00 out of 5

    ansate

Reviews provided by Librarything.

Also by Rose Levy Beranbaum

Facebook comments