The Bread Bible
11 November 2003
Territory Rights — Worldwide.
Description
Winner of the Gourmand World Cookbook Award, Best Bread Book
Named a Best Bread Cookbook by Food & Wine
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.
Reviews
"Rose Levy Beranbaum's classic absolutely lives up to its ambitious title. Whether you want to make ciabatta, biscuits, sourdough, or rye, its 600 pages of wisdom will see you through from start to finish." — Food & Wine
"Rose will not only walk you through a recipe, she will hold your hand all the way. She is the ultimate perfectionist and we readers are the beneficiaries. We can always count on her to create recipes that not only work flawlessly, but taste out of this world." — Maggie Glezer, author of Artisan Baking Across America
"Every book by Rose Levy Beranbaum is a highly anticipated event, but this one is particularly close to my heart. The Bread Bible brings together an amazing amount of useful information with many many great and trustworthy recipes—you can always count on a recipe by Rose, and her attention to every detail. For a baker like me, this book is heavenly, just as the title promises." — Peter Reinhart, author of The Bread Baker's Apprentice
"The world of bread baking has been a secret society for 5000 years. Not any more. This book explains bread in all its historical, gastronomic, chewy, crusty, glorious detail. Of course, it took Rose to do it. This is the bread book." — Bill Yosses, author of The Perfect Finish: Perfect Desserts for Every Occasion
"This is a book that has left no questions about how to make and bake bread. The Bread Bible belongs in every baker’s kitchen." — Marion Cunningham, author of The Fannie Farmer Cookbook
Awards
Winner — Gourmand World Cookbook Award, 2003
