The Bread Bible
Where to buy The Bread Bible books online?
- ISBN13: 9780393057942
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description
The new baking masterwork from the leader 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 clarify in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a perfect education in the art of baking, with thorough sections on types of flour, equipment, and additional essentials. Simple-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.Amazon.com Review
Rose Levy Beranbaum’s The Cake Bible introduced readers to a newly illuminating baking-book approach–a precisely detailed yet accessible recipe format emphasizing baking science. The Bread Bible follows the same plot, offering 150 recipes, arranged by type, for a fantastic variety of baked goods–from muffins, popovers, and English muffins to sandwich loaves, focaccia, rolls, hearth breads, rye bread, challah, and more, with a particularly plain (and passionate) stop at sourdough loaves. Instruction is abetted by 32 pages of photos plus 300 step-by-step illustrations that depict, for example, bagel forming, in exact, imitable detail. In addition, an introductory section, “The Ten Essential Steps of Building Bread,” includes a particularly lucid discussion on the way yeast works plus an invaluable comparison of kneading methods. Like the book’s final look at ingredients, these “mini-texts” provide information uncommon to most home bread books, rendered in simple language that allays fears of putting one’s hand in the dough.
All this is impressive indeed, and readers bitten by the bread-baking bug will welcome the ultra-thorough Beranbaum approach. The less committed may find her technical demands too painstaking (her baguette recipe requires two starters, for example; though simpler loaves are, of course, offered) or even impractical (ingredient quantities using grams are sometimes agreed in minute fractions, requiring a special scale). The frequent inclusion of alternate mixing methods and equipment options can also make the formulas unwieldy. On the additional hand, features like Pointers for Success and Understanding regularly yield exciting discovery as well as rewarding results. In fleeting, this Beranbaum bible answers virtually every bread-building question, as well as providing exemplary formulas. It’s the real deal for persons willing to bake along with Rose. –Arthur Boehm
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All the friends lined up and said
We will make a tasty bread
The toiled and worked but all for none
They had no food when the day was done
But then a friend revealed this book
And from it’s many recipes took
Knowledge of bread beyond all bounds
They clapped and dance and made jolly sounds
They howled like hounds unto the moon
For their bread would be done very soon
The bread turned out and they claimed their stake
“Tasty bread is what me make!”
Reader’s Rating: 4 / 5
I was disappointed because the baguettes beginning on page 335 failed to rise enough and when baked they were what you might call mini-baguettes. One possible source of my problem is that I used a Canadian high-gluten bread flour as a replacement for of the point brands of unbleached all-purpose flour insisted upon on p.338 of “The Bread Bible”.
ARE THE FLOUR QUANTITIES FOR THE “DOUGH” ON PAGE 338 CORRECT?
The bread flour I used is described as “White Bread Flour” at:
http://www.rogersfoods.com/
Reader’s Rating: 2 / 5
How can I possibly trust a book that calls for a loaf of bread at the investment of 24 hours that still fails? Not to mention copious typos. Why should we the customer have to right this lady’s (obviously cheap) editor’s lack of skills? This should be taken off the market period. I regret having to even give it one star to speak my mind. If the leader had any sense of right and incorrect, she’d recall the book from the stores until she could find it within herself to part with the money she’s already made off it to hire a new editor and get the job done right.
Reader’s Rating: 1 / 5
While this book gives some helpful information I was overwhelmed by the detail. For me it takes alot of the fun out of building and enjoying homemade bread. As one who has been successfully winging it for 25 years, and experimenting with different recipes, the detail in this book, I judge, makes bread building more akin to rocket science than something to do on a weekend morning so one can have some tasty homemade bread with dinner. Keep it simple, keep it fun.
Reader’s Rating: 2 / 5
6 pages, over a week, all just to make a whole wheat bread according to her INSANE directions, and it finished up flat as a pancake and too sour. As a name who has made artisinal quality breads many times, this book is unnecessarily intricate, confusing and terribly written. Get Breads From the LaBrea Bakery by Nancy Silverton as a replacement for and save your time and many headaches with this overpriced doorstop (Which is also how your breads will end up!)
Reader’s Rating: 1 / 5