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The Bread Bible

By: Rose Levy Beranbaum

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Hardcover | 8 January 2010 | Edition Number 1

At a Glance

Hardcover
640 Pages

Dimensions(cm)
25.5 x 20.5 x 4.5

Hardcover

RRP $65.95

$44.75

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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.

Industry Reviews

"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 "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, pastry chef, New York City

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