The Bread Bible

Front Cover
W. W. Norton & Company, Sep 30, 2003 - Cooking - 640 pages
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.

 

Selected pages

Contents

Foreword
9
Credits and Acknowledgments
21
Equipment Sources
598
Copyright

Other editions - View all

The Bread Bible
Rose Levy Beranbaum
Limited preview - 2003
The Bread Bible
Rose Levy Beranbaum
Limited preview - 2003
Bread Bible
Rose Levy Beranbaum
No preview available - 2003

Common terms and phrases

1/2 tablespoon 1/2 teaspoon 20 minutes 561 for brands Allow the dough baking sheet baking stone biga black pepper bread flour bread machine brioche butter challah Cloche cooking spray cornmeal Cover crumb crust deflate dough hook DOUGH PERCENTAGE Flour dough rise dough will weigh ferment fill filling fine fingers fingertip first flavor flour is moistened flour mixture focaccia gently gluten greased with cooking ice cubes inches INGREDIENTS MEASURE WEIGHT instant—read thermometer inserted King Arthur KitchenAid Knead the dough Let the dough lightly floured counter liquid cup MEASURE WEIGHT volume Mix the dough muffins oven shelf paratha percent pizza plastic wrap POINTERS FOR SUCCESS poolish Preheat the oven recipe refrigerate roll room temperature scrape the dough shape sheet pan Silpat sourdough starter spatula sponge spray or oil Sprinkle sticky stone or baking sugar tablespoons teaspoon volume ounces grams WEIGHT volume ounces whisk whole wheat flour wooden spoon wrap and allow

About the author (2003)

Rose Levy Beranbaum is an award-winning baker, food writer, and cookbook author. She has been a guest on many major television shows and was a presenter at the Melbourne Food and Wine Festival and the Oxford Food Symposium. She also created the Rose Levy Bakeware product line. Beranbaum has written for The Washington Post, Fine Cooking, Reader's Digest, Hemispheres, and Food Arts Magazine, for which she won The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She has also published many award-winning books, including The Cake Bible, The Bread Bible, and Rose's Christmas Cookies.

Bibliographic information

TitleThe Bread Bible
AuthorRose Levy Beranbaum
Editionillustrated
PublisherW. W. Norton & Company, 2003
ISBN0393057941, 9780393057942
Length640 pages
Subjects ›  › 

Cooking / Courses & Dishes / Bread
Cooking / Courses & Dishes / Cakes
Cooking / General
Cooking / Methods / Baking
Cooking / Methods / Garnishing & Food Presentation
Cooking / Reference
  
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