The Bread Bible (EPUB)

The Bread 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 therefore 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 varied techniques and ingredients demonstrated during a recipe, providing an entire education within the art of baking, with thorough sections on sorts of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that employment perfectly whenever .

Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and far more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases.

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.

This is not Bread-Baking 101. If you're looking to get your "yeast wet" and starting out in bread-baking, this is not the book for you. I recommend the Cooks' Illustrated or King Arthur volumes for a jump start. It's not Bread-Baking 202: at that level, I recommend the Lahey and Tartine books when you're ready to take your bread to the first artisanal level. Rose's Bread bible is arguably 303, but it reads more like a Senior Seminar text. It's encyclopedic, it's vast, it contains everything you could possibly want to know about bread baking. Not just yeast baking, but, yes, it does include quick breads, biscuits, scones, bagels, flatbreads, and pizza, and I'm happy that it does. I own and swear by RLB's invaluable Pie & Pastry Bible and her Baking bible. I've read her Cake Bible, and I've purchased one of her video lessons from Craftsy. She seems to me to be the most fastidious, obsessed, cautious, and thorough cookbook author on the planet. And, of course, it's not surprising that she's received literally dozens of prestigious cookbook awards and nominations. Everything one could possibly want to know about bread-baking in the home is in here. In typical Rose fashion, she has dozens of pages devoted to types of equipment, tips about ingredients, and, of course, sources. However, be warned: It's not a recipe book. I think it's best enjoyed by those of us who love to plan our cooking as much as we like to execute our cooking, sitting down an evening (or two or three) ahead and plan our approach. We'll skip back to the introductory pages and figure out which tips apply to our recipe. We'll review the many drawings illustrating many ways, for example, we might choose to slash our risen and formed bread. We'll skip forward to check the tips at the end of the book. We'll make notes, copy pages. I have sworn by Rose's recipes for years and years, and I can't wait to try her technique for soft rolls--something that has never worked for me in the many recipes I've tried over the years. Finally, several other reviewers are quite correct in noting that this is a particularly bad Kindle cookbook format. If I could, I'd ding the review half a star for the formatting. Inexplicably, a couple of dozen lovely photographs pop up at the very end of the book. However, there is no link within the recipes to alert us that a photo is available. The index is non-clickable, and the Table of Contents does not list specific recipes or topics. I suggest bookmarking as you read, whether electronically or with a piece of paper: that's what I'll do when I sit down with a glass of wine to plan my first trial of Rose's soft dinner rolls. If only one or two "recipes" in this book work for me, I'm buying the hardcover (as I did with Pie & Pastry Bible, only after borrowing from my public library twice!) because I know I'll want it in my library along with Rose's other books.-Mary C.

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. -Ecarter

Is it madness to love bread this much? I started baking my own a year ago and, since getting this book, I have wandered down some strange and insane path. I wake up thinking of bread. I drive my coworkers crazy talking about ideas for bread. I wander around the local farmer's market in a daze, trying to think of ways to incorporate everything I see into bread. And this deranged tome has guided me along this path...Seriously though, its an awesome book. Her recipes are solid, easy to follow and (in my experience) always produce an amazing result. I have two of her other books (Pie and Pastry Bible and Baking Bible) and cannot rave enough about how much I adore this woman and her contribution to home cooking. -Dave L.

 Download Cooking Ebook The Bread Bible | 20 Mb | Pages 385 | EPUB | 2003

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