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The Bread Bible
 
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The Bread Bible (Hardcover)

by Rose Levy Beranbaum (Author)
4.7 out of 5 stars  See all reviews (3 customer reviews)
RRP: £25.00
Price: £18.98 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Customers buy this book with The Pie and Pastry Bible by Rose Levy Beranbaum

The Bread Bible + The Pie and Pastry Bible
Price For Both: £41.98

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  • This item: The Bread Bible by Rose Levy Beranbaum

    In stock.
    Dispatched from and sold by Amazon.co.uk.
    This item Delivered FREE in the UK with Super Saver Delivery. See details and conditions

  • The Pie and Pastry Bible by Rose Levy Beranbaum

    In stock.
    Dispatched from and sold by Amazon.co.uk.
    This item Delivered FREE in the UK with Super Saver Delivery. See details and conditions

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Product details

  • Hardcover: 640 pages
  • Publisher: W. W. Norton & Co.; 1 edition (11 Nov 2003)
  • Language English
  • ISBN-10: 0393057941
  • ISBN-13: 978-0393057942
  • Product Dimensions: 25.4 x 20.8 x 4.3 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon.co.uk Sales Rank: 169,363 in Books (See Bestsellers in Books)

    Popular in these categories:

    #63 in  Books > Children's Books > Hobbies & Interests > Cookery
    #64 in  Books > Food & Drink > Baking > Bread

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Product Description

Bee Wilson, The Sunday Telegraph Magazine

"[A]lmost everything one could wish from a baking book."


Product Description

Bread bakers have here 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 taste of her creations should make this book invaluable for home cooks and professional bakers alike.
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Customer Reviews

3 Reviews
5 star:
 (2)
4 star:
 (1)
3 star:    (0)
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Average Customer Review
4.7 out of 5 stars (3 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
16 of 17 people found the following review helpful:
5.0 out of 5 stars Foolproof bread making, 28 Jul 2005
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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21 of 26 people found the following review helpful:
4.0 out of 5 stars The Bread Bible, 29 Feb 2004
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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3 of 3 people found the following review helpful:
5.0 out of 5 stars Probably the most comprehensive bread bible around, 10 Aug 2009
By Catfish "Ania" (Cambridge, UK) - See all my reviews
(TOP 500 REVIEWER)   
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.

I would therefore not recommend the Bread Bible to people who have never baked their own bread before. Try Dan Leader - his book was the one that encouraged me to make sourdough and try various types of bread with starters and sponges. And when you've had some experience do get Bread Bible, because it is really a magnificent book and will take you to a new level on your bread baking journey. There are wonderful recipes in there for all types of bread (white breads, wholewheat, rye) but it is the wealth of scientific information that I find so valuable here. You're not only told how to produce sourdough - you're also told about different types, how to convert one to another, and how to include it in a recipe that requires ordinary yeast. There's a discussion of the deifferenes between poolish and biga and how to convert some of the flour from your recipe into your bread...just a small addition of a starter can really elevate the taste of your bread unbelievably. And so,despite being very weary of this book at first, I am grateful to Rose Beranbaum for her scientific details and yeast percentages, which have allowed me to bake even better bread.
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