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The Bread Bible Hardcover – 11 Nov 2003


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Product details

  • Hardcover: 640 pages
  • Publisher: W. W. Norton & Company; 1 edition (11 Nov 2003)
  • Language: English
  • ISBN-10: 0393057941
  • ISBN-13: 978-0393057942
  • Product Dimensions: 21.3 x 4.3 x 26.4 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 148,022 in Books (See Top 100 in Books)

More About the Author

Rose Levy Beranbaum is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1989. It was also listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List." Rose also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. Her most recent book, Rose's Heavenly Cakes, won the International Association of Culinary Professionals Cookbook of the Year for 2010. She is a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes.

Product Description

Review

"[A]lmost everything one could wish from a baking book." -- Bee Wilson, The Sunday Telegraph Magazine

About the Author

Rose Levy Beranbaum's The Cake Bible earned the International Association of Culinary Professionals/Seagram Book of the Year Award and is currently in its twenty-ninth printing. Michael Batterberry was a food writer and historian who with his wife founded two magazines, Food & Wine and Food Arts. He resided in Manhattan until his death in 2010.

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Customer Reviews

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Most Helpful Customer Reviews

26 of 26 people found the following review helpful By Amazon Customer on 10 Aug 2009
Format: Hardcover
I ordered Rose Beranbaum's Bread Bible a few years ago, a few weeks after beginning my home bread baking journey. To a novice, it was daunting and I put it away with great trepidation where it gathered dust on my bookshelf for many months. At the time, I knew nothing about poolish, biga, sponge, sourdough, levain, and found all these concepts bewildering. The meticulous attention to measuring out ingredients and checking temperatures, as well as the author's almost mathematical insistence on calculating percentages to calculate the amount of yeast or flour required in your poolish if you chose to use it in your bread, all aroused bread making fear in me. If all this incomprehensible baking jargon and formulas for calculating the amount of sourdough you'll need appeared already in the introduction, how bad are the rest of the 650 pages going to be?

A couple of months ago, a few years after my first uneasy meeting with the Bread Bible and with a lot of home bread baking experience behind me, I happened to pick up the book again and was utterly engrossed in the discussion of sourdoughs and sponges; in fact, I could not get over how wonderful this book was. I spent all day reading it and thinking about how much poolish I should prepare for tomorrow's bread. In the years between first reading the Bread Bible and now re-reading it with a new interest, I have made many breads with various starters. I have also successfully cultivated my own sourdough and baked some wonderful rye breads with it (my bread bibles at this stage were Crust and Crumb by Peter Reinhart and Local Breads by Dan Leader). For some reason, they appeared more novice-friendly to me and I did not find them daunting at all.
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18 of 19 people found the following review helpful By "jjuzzy" on 28 July 2005
Format: Hardcover
I love this book. There is a great variety of recipes and most of the ones I have tried worked really well. She is very obsessional about detail. I find that you can cheat a bit on some of the deatils and still get really good results.
Highlight recipes have been the blueberry muffins, sticky buns, ciabata, and the half wholemeal half white flour bread. Ones that havent worked for me are the sourdough (the starter was a disaster) and the pizza dough which seemed to have too much oil.
If you love baking bread then this is a great book. The recipes are not that quick but the quality of the bread makes it worth it.
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4 of 4 people found the following review helpful By Elisa Chiara on 17 Aug 2011
Format: Hardcover
It's indeed a nice book, with a lot of tips. I do not raccomend this for beginner.
If you've never baked before this book may be a tad confusing because is very precise and uses lots of specifications and formulas. Buy it if you're an avarage experienced baker and want to know and aknowledge more.
The only cons about this book is that certain recipes are a bit weird. Me being italian I know a lot about baking, especially bread, focaccia, ecc...and some recipes are not 100% faithful to the traditions. Plus, when i purchased this book I tought it was only a "bread" bible, it's not, in fact there are a lot of sweets and even muffins o.o that's a bit weird for me since, here, when we mention bread we intend only bread, not focaccia, pizza, pretzels or bagels. bread here i bread, with thousand of shapes, methods of preparations, ecc...so this is in my opinion more of a "baker bible" that a "bread bible". Anyway it's a very good book, purchase it but keep in mind what i said.
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2 of 2 people found the following review helpful By littlelisaZA on 3 July 2012
Format: Hardcover Verified Purchase
This is a lovely bread book - much more reliable recipes than the venerated Peter Reinhart. Sometimes the instructions are so detailed you have to wade through them. That said, Rose Levy-Barenbaum's sourdough instructions are the best I've come across, and her stiff sourdough style of making and keeping sourdough works a treat.
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23 of 28 people found the following review helpful By "bctim67" on 29 Feb 2004
Format: Hardcover
This book will see you through from making the simplest of breads to creating your own perfect bread, the food of life!!
I have many books on bread but this one is the best for explaining all, it gives alot of secrets away. A must for any baker wannabe.
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