The Bread Bible

£25.00

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Price: £25.00
(as of Sep 20, 2024 11:58:16 UTC – Details)


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.

Publisher ‏ : ‎ W. W. Norton & Company; Illustrated edition (11 Nov. 2003)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 640 pages
ISBN-10 ‏ : ‎ 0393057941
ISBN-13 ‏ : ‎ 978-0393057942
Dimensions ‏ : ‎ 21.34 x 4.32 x 26.16 cm

Customers say

Customers find the book excellent, substantial, and well worth buying. They appreciate the reliable recipes and first-class bread.

AI-generated from the text of customer reviews

13 reviews for The Bread Bible

  1. mike griffiths –

    Excellent
    This is an excellent book, it goes through everything you need to know about bread. I am a semi retired head chef and I can bake most things I’d thought I’d buy this book and I did learn one or two things from it. Well worth buying.

  2. stevieb –

    I’ve bought a lot of bread books (and now two of these)
    but this is the one I keep coming back to, and is the only one I really need.Unlike most of the rest, this gives metric measurements as well as the idiotic US volumetric system.Temperatures are in Fahrenheit, but you can’t have everything.Unlike an awful lot of bread books, this one is not simply based on dozens of ‘pretty pictures’, in fact there aren’t any. OK, some.The recipes are very well explained and come with helpful tips.The best loaves I’ve ever made have all come from this book.Rose Levy Berenbaum is extraordinarily knowledgeable and understands the chemistry and idiosyncrasies of bread making completely.Can’t recommend highly enough.One critiscm is that it is too based on US products, ‘King Arthur all purpose flour’ etc.

  3. David –

    Fantastic book
    I have other bread books reccomemed by some sites and I thought they were crap just selling a name. This book is amazing aside form all the recipes it goes it to alot more detail about process and ideology. Really enjoying it

  4. Amazon Customer –

    Lots of reading
    This is a very substantial book and goes into great detail of bread baking. Rose L.B. explains how and why things work.For anyone who is serious about bread baking or baking in general, this book should be part of their library.

  5. littlelisaZA –

    highly detailed, with lovely anecdotes
    This is a lovely bread book – much more reliable recipes than the venerated Peter Reinhart. Sometimes the instructions are so detailed you have to wade through them. That said, Rose Levy-Barenbaum’s sourdough instructions are the best I’ve come across, and her stiff sourdough style of making and keeping sourdough works a treat.

  6. Sa –

    book
    the name seed all:is a really complete book,not is easy,but if you don’t give up after the first 20 pages…can be a full immersion in an amazing world of baking.

  7. writemaggie –

    Bread today, toast tomorrow.
    I’ve got so many bread books, but this is one where I feel I could produce any of the loaves illustrated.

  8. John Lezemore –

    The Bread Bible
    Excellent book good choice wonderful recipes will give hours of pleasure and hopefully first class bread. Would certainly recommend to a friend

  9. Claudia Maria Franco Tessari –

    Bom demais!

  10. brunol –

    I am actually not an avid reader (really) but I have read a good part of the book in a couple of days. What may tell that the book has interesting information.Indeed the book has a bunch of precious information, and what I liked most was the fact that it has been delivered in a kinda technical way which I find very interesting.Comparing to other books that I have started reading (about the same subject) I found the Bread Bible more useful and trustworthy, because I feel comfortable when I get an explanation about why certain things happen and at what circumstances that are not explained deeply in other books, what makes me feel the writer do not know that information deeply (or the book is designed to other level of customers). It makes bread bible a little bit more informative.On the other hand, when this section of information is finished in the book it starts to be a recipe book with some insights along with the recipes. What I personally found a little bit confusing because when I have to double check for some information, I can’t remember if I saw this in the explanation section of the book or in a specific recipe (then in which of the hundreds recipes is that information).As I said in the title: I recommend the Bread Bible book because it has shown more things related to what I was looking for and my objective.

  11. Dave L –

    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.

  12. Emilija –

    The best bread baking book ever!

  13. Mary C. –

    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.

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