The Bread Bible by Beranbaum, Rose Levy

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.

Author: Rose Levy Beranbaum
Publisher: W. W. Norton & Company
Published: 10/17/2003
Pages: 640
Binding Type: Hardcover
Weight: 3.50lbs
Size: 10.10h x 8.30w x 1.70d
ISBN: 9780393057942
Award: IACP Crystal Whisk Award - Nominee
Award: James Beard Foundation Book Awards - Nominee

Review Citation(s):
Library Journal Prepub Alert 06/15/2003 pg. 53
Publishers Weekly 09/15/2003 pg. 59
USA Today 12/04/0393 pg. 1
New York Times 12/07/2003 pg. 54
Library Journal 06/15/2003