The Bread Bible

W. W. Norton & Company
15
Free sample

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.

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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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Additional Information

Publisher
W. W. Norton & Company
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Published on
Oct 17, 2003
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Pages
640
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ISBN
9780393241600
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Language
English
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Genres
Cooking / Courses & Dishes / Bread
Cooking / Methods / Baking
Cooking / Reference
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Content protection
This content is DRM protected.
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Read aloud
Available on Android devices
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Reading information

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