The Bread Bible

Nonfiction, Food & Drink, Baking & Desserts, Bread, Baking, Reference
Cover of the book The Bread Bible by Rose Levy Beranbaum, W. W. Norton & Company
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Author: Rose Levy Beranbaum ISBN: 9780393241600
Publisher: W. W. Norton & Company Publication: October 17, 2003
Imprint: W. W. Norton & Company Language: English
Author: Rose Levy Beranbaum
ISBN: 9780393241600
Publisher: W. W. Norton & Company
Publication: October 17, 2003
Imprint: W. W. Norton & Company
Language: English

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. If you are going to follow links, please bookmark your page before linking.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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. If you are going to follow links, please bookmark your page before linking.

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