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The Bread Bible, by Rose Levy Beranbaum
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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. 225 line drawings and 32 pages of color illustrations
- Sales Rank: #14928 in Books
- Brand: W.W. Norton & Co
- Published on: 2003-10-17
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x 1.70" w x 8.40" l, 3.45 pounds
- Binding: Hardcover
- 640 pages
Amazon.com Review
Rose Levy Beranbaum's The Cake Bible introduced readers to a newly illuminating baking-book approach--a precisely detailed yet accessible recipe format emphasizing baking science. The Bread Bible follows the same plan, offering 150 recipes, arranged by type, for a great variety of baked goods--from muffins, popovers, and English muffins to sandwich loaves, focaccia, rolls, hearth breads, rye bread, challah, and more, with a particularly vivid (and passionate) stop at sourdough loaves. Instruction is abetted by 32 pages of photos plus 300 step-by-step illustrations that depict, for example, bagel forming, in exact, imitable detail. In addition, an introductory section, "The Ten Essential Steps of Making Bread," includes a particularly lucid discussion on the way yeast works plus an invaluable comparison of kneading methods. Like the book's final look at ingredients, these "mini-texts" provide information uncommon to most home bread books, rendered in simple language that allays fears of putting one's hand in the dough.
All this is impressive indeed, and readers bitten by the bread-baking bug will welcome the ultra-thorough Beranbaum approach. The less committed may find her technical demands too painstaking (her baguette recipe requires two starters, for example; though simpler loaves are, of course, offered) or even impractical (ingredient quantities using grams are sometimes given in minute fractions, requiring a special scale). The frequent inclusion of alternate mixing methods and equipment options can also make the formulas unwieldy. On the other hand, features like Pointers for Success and Understanding often yield exciting discovery as well as rewarding results. In short, this Beranbaum bible answers virtually every bread-making question, as well as providing exemplary formulas. It's the real deal for those willing to bake along with Rose. --Arthur Boehm
From Publishers Weekly
As in her seminal The Cake Bible, which won an IACP prize, Beranbaum doesn't just offer recipes here; she dissects them, explains how they work, then puts them back together again with a number of variations. The front matter to what Beranbaum terms her "bread biography" contains perhaps the best explanation anywhere of how yeast works and a description of the sponge method used for almost every yeast-risen bread. Each recipe also includes a "Rose ratio," which shows at a glance the percentage of water, yeast, flour and fat in each bread. The author's discussion of the pros and cons of various kneading methods (bread machine, by hand, etc.) is invaluable. After all this information, bakers will be eager to get to the recipes, which are equally rewarding. Beranbaum covers everything from a Chocolate Bread made with cocoa nibs to a Traditional Challah. Recipes are arranged by type of bread, with groups including sandwich loaves and dinner rolls and brioche breads. A chapter on artisanal hearth breads includes Heart of Wheat Bread, with wheat germ for extra crunch, and New Zealand Almond and Fig Bread with an apricot glaze. Every time Beranbaum seems about to go overboard with too much information, she steps back from the brink, as in the excellent introduction to sourdough, where she thoroughly explains how sourdough works, then provides a simple box with eight rules for making a starter. Beranbaum could have a second career as a scientist, but luckily for home bakers she seems intent on creating a library of seminal cookbooks instead.
Copyright 2003 Reed Business Information, Inc.
Review
“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)
Most helpful customer reviews
3 of 3 people found the following review helpful.
Fantastic content, HORRIBLE kindle edition.
By Sylvius
This is a fantastic book, the content is great. The poor rating relates to the kindle edition. It is one of the worst paper book to e-book transitions I have seen. The table of contents just lists chapter names without any listing of the recipes contained in each chapter. There is no easy way to find or jump to an individual recipe. The index is a useless joke in that it doesn't link to or show locations of the indexed words. The illustrations do not render well and often seem to be in the wrong place related to the text. I wish I could return it and just get the paper version (which I have gotten from the library in the past and have loved).
1 of 1 people found the following review helpful.
Is it just me?!!
By Melinda
I rarely write a review but I am compelled by my continuous failures at producing reasonable loves from this so called "bible" . More like fishes than the loaves for me. I have tried several of the recipes, and although I have been successfully baking for 50 odd years, with almost no failure, this book is my Waterloo. I have yet to have an absolute success, but the cinnamon raisin bread did me in. I was skeptical as I followed the process, with as it turned out, good reason. Heavy, heavy heavy. Blog search, as usual with every recipe I have tried from this book. All I can say is good luck and try Tartines bread book.
1 of 1 people found the following review helpful.
Excellent but annoyingly flawed in places
By R. L. Wexelblat
This is a beautifully illustrated book with detailed directions for making all sorts of breads. The Jewish rye and pumpernickel came out great. Directions are quite detailed (with variants for hand or machine mixing and kneading and measures in English volume, ounces, and grams). In the recipes I've tried, the author uses start-them four-hours-to-a-day-before sponge starters... with three rises, so prepare to spend a lot of time from start to eat. It's worth the effort in my view.
B*U*T the proofreading in this book totally sucks. Both the recipes mentioned above were wrong as printed. Fortunately, I went to the author's web site to pick up errata after finding the first error. Errors are silly such as telling you to lower the oven temperature from 400 degrees to 400 degrees (only Farenheit oven temps, by the way) -- or subtle such as telling you to add rye flour when rye flour isn't even in the ingredients list. So definitely read carefully through each recipe before starting and check the author's site for corrections before proceeding.
But for the proofreading issues it would have been 5 stars.
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