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The Bread Bible, by Rose Levy Beranbaum
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Winner of the Gourmand World Cookbook Award, Best Bread Book
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.
Product details
Hardcover: 640 pages
Publisher: W. W. Norton & Company; 1 edition (October 17, 2003)
Language: English
ISBN-10: 0393057941
ISBN-13: 978-0393057942
Product Dimensions:
8.4 x 1.7 x 10.3 inches
Shipping Weight: 3.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
375 customer reviews
Amazon Best Sellers Rank:
#14,168 in Books (See Top 100 in Books)
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).
My Bread Bible came in the mail last week. I've only made one recipe so far (the Cinnamon Loaf Bread) and it turned out GREAT! I'm so proud of myself. I'm very new to baking, particularly bread from scratch. Rose Beranbaum wrote this book for the lowest common denominator (like me) and writes her recipes so that the average person can bake some awesome loaves. The first part of the book explains in easy language the science behind bread making and different methods to obtain great flavors. Just be aware that these are not quick recipes (at least not the one I made), it involved proofing my dough on many and separate occasions (at least 2 hours of proofing each time). Make sure you'll be home all day before you tackle a recipe.
I just bought the Kindle edition of this book and I wish I could return it. There is no easy way to find a specific recipe and some of the pages look like when you scan a document off center.
The general contents is fine but everywhere the ingredients are listed we are missing one and sometimes two columns of measurements. Please update the kindle edition and send me an updated file.Update. Still bad on the app Kindle for PC but seems to work on the Kindle app for an Android tablet. So I changed my star to a three just be aware if you are using it on a PC or tablet
This is perhaps one of the best books I've ever read on the subject. Bread is a very personal thing for most of us, and learning how to make it the right way from the beginning makes it easier and more accessible to those of us who weary of what passes for bread in the grocery aisle.Rose has a no-nonsense, right to the point way of sharing her knowledge, and her recipes are concise, easy to read, and easier to follow. You might wonder what on earth some of those little extra steps are, but believe me, they do make a difference. It's those little extra steps that are the things your grandma or mum might have told you if they were teaching you how to make these recipes, and that is what I appreciate so much about this book.The foccacia recipe is a family favorite. I also recommend you look for her other "bible" books. We own them all and use them constantly.
This book is tremendously inspiring, with Beranbaum's passion for bread and baking jumping out of almost every page. It is full of interesting stories and warm superlatives. It alone got me to pack my tiny-and-already-cluttered kitchen, accustomed to cooking but not baking, with a host of new equipment. Beranbaum is an exquisitely fastidious recipe developer; each recipe is worked up with great care, and most come with a pretty big host of well-tested variations. These recipes, as far as I've tried them so far, tend to work and work consistently.As a chemistry Ph.D. I have a real soft spot for measurement, and Beranbaum does not disappoint, with each recipe coming with a comprehensive ingredient table (quoting quantities in American-style liquid volumes, ounces, and grams). She makes a hard sell for equipment like gram scales (the kitchen application of which I've been a stalwart advocate for a long time), baking stones (which I buckled down and bought), thermometers (a mixed bag for me), and stand mixers (which, alas, I don't have the space for). She pays close technical attention to different flours. The grayscale drawings teaching techniques like shaping loaves are exquisite. These attentions make for reproducible reaction mixtures and stable ovens, and I appreciate how they help the reader get past the purgatory of being a dabbler experiencing seemingly unpredictable brilliant successes and miserable failures with his or her bread.All of that said, for how thick this book is, it's disappointing how thin its range of recipes is. Beranbaum's quirks color the kinds of recipes she offers very, very strongly. She doesn't like whole wheat flour (as I do), so she dotes on recipes with tortured ingredient lists engineered to minimize wheat bran. The reader's whole wheat options are reduced to picking apart which recipe has the least miserly percentage of whole wheat flour thrown into its base of bread flour or all-purpose flour. I had some interest in what she had to say about Indian flatbreads, which I grew up attempting to learn from my mom with middling success; her eyebrow-raising single entry is a beef-stuffed paratha with an involved bit of cooking to prepare the stuffing, a rare appearance of meat in this book as the sole representative of a country whose population mostly doesn't eat it. Beranbaum loves squishy American-style breads with ingredients like nonfat dry milk and lecithin, recipes that don't speak much to my priorities for a ludicrously time-consuming hobby when a supermarket is close by. The end result is a curation of recipes that feels weird to me, leaves itches unscratched, and is not at all encyclopedic.So I'm definitely thankful to have purchased this book, but at the end I still reach out to the Internet for bread recipes to fill its large lacunae. And when I do, I'm back into the dreck of haphazard recipes free of mass measurements, yearning for Beranbaum's exacting touch to make them reliable.
After fits and starts, I found I could navigate this recipe book by going to the index (from beginning: Cover, Title Page, Dedication, Contents - then to Index), finding a recipe that interested me (in this instance it was the Cheddar Loaf), and then using the search on my Kindles. Took me right to the recipe at Location 4219 of 11795. I will review the content later after doing some bread baking.
This book is amazing.I have zero experience with baking and thought I'd give it a try.It's easy to understand and I'd recommend to read the whole beginning because Rose Beranbaum gives you a detailed explanation of the importance of each ingredient, different brands of products to try and her love for baking definitely comes through.My first try was the ricotta bread and it came out to perfection! (or pretty close)Love it and can't wait to try several different recipes.
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