Bread Bible (Hardcover) by Beranbaum, Rose Levy
Hardcover; Published 9/19/2003; 640 Pages; ISBN 9780393057942
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2004 James Beard Award Nominee for Baking
2004 IACP Award Nominee for Bread, Other Baking and Sweets Category
Includes baguette-shaped bookmark with Rose's 10 Essential Steps of Making Bread on it with each purchase. While supplies last.
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.
I've recently gotten into baking, tried a few cookbooks, but really liked the way these recipies were laid out physically, as well as introduced by the author.
THIS BOOK TRULY IS A BIBLE FOR BREAD BAKERS!
I bought this book solely on the merits of The Cake Bible. I'm encouraged with the depth and breadth of information it contains. I just got the book a couple of days ago and have not yet read through or tried any recipes -- just perusing it has given a lot of insight and understanding. I especially like the flexibility in ingredients or their substitutions and explanations of the different outcomes.
Recipes are a little time consuming but the end result is well worth it. I do wish that the measurements were a bit more rounded. It's just not practical to be accurate on a measurement that specifies 2 cups plus 1 tbs. I really love that the author explains the chemical processes involved in making bread. really, really interesting.
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If you can't finish a fresh-baked loaf of bread within a day or two, slice with a serrated knife and then freeze in a plastic bag. Then, you can just pull out a slice or two to toast whenever you'd like. Using slices of frozen bread is also a great trick when making sandwiches for brown bag lunches. The frozen bread keeps lettuce crisp, and the bread will be perfectly defrosted by lunchtime. Just be sure to wrap in foil, not plastic, so it won't become soggy.