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.
""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. If you are going to follow links, please bookmark your page before linking.
"Rose, of course, is the reigning Goddess with regards to the definitive word on all things pertaining to pastries and cakes. But now she has decided to clear away all misunderstandings by giving us The Bread Bible. My question is, 'When are we going to have a 'Rose Levy Beranbaum National Holiday'?'" - Charlie Trotter "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 "A quotation that I apparently utter with the repetitiveness of a mantra is Escoffier's declaration that 'The art of cookery is the constant expression of the present.' Trust Rose to understand this fully, as she uninterruptedly demonstrates with constant pitch-perfect responses to the craving for technical know-how of today's younger generations. . . .The years this oeuvre has taken, the author concludes, she now looks back on as a humbling as well as an elevating experience, 'opening the way for a lifetime of continued discovery,' a path that readers, taking her hand, can follow too, to the end of their bread enlightened days." - Michael Batterberry, founding editor of Food Arts and Food & Wine magazines "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. Way to go, Rose!" - Maggie Glezer, author of Artisan Baking Across America "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, pastry chef, New York City
There are no customer reviews available at this time. Would you like to write a review?
W. W. Norton & Company
July 22, 2013
Number of Print Pages*
Adobe DRM EPUB
* Number of eBook pages may differ. Click here for more information.