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The Bread Bible
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

Book Cover
Average Rating
Author:
Beranbaum, Rose Levy
Author of introduction, etc.:
Batterberry, Michael
Illustrator:
Witschonke, Alan
Published:
W. W. Norton & Company 2003
Status:
Checked Out
Description

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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Subjects
Subjects
Cooking & Food
Reference
Nonfiction
More Details
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
10/17/2003
Language:
English
ISBN:
9780393241600
ASIN:
B00DZP59IU
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Citations
APA Citation (style guide)

Rose Levy Beranbaum. (2003). The Bread Bible. W. W. Norton & Company.

Chicago / Turabian - Author Date Citation (style guide)

Rose Levy Beranbaum. 2003. The Bread Bible. W. W. Norton & Company.

Chicago / Turabian - Humanities Citation (style guide)

Rose Levy Beranbaum, The Bread Bible. W. W. Norton & Company, 2003.

MLA Citation (style guide)

Rose Levy Beranbaum. The Bread Bible. W. W. Norton & Company, 2003.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
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Shared Digital Collection20

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Grouped Work ID:
e192407c-fb8a-5b59-b8e8-6f62341d037c
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Needs Update?:
No
Date Added:
Jun 12, 2018 18:18:26
Date Updated:
Jun 12, 2018 18:18:26
Last Metadata Check:
Apr 26, 2024 00:07:08
Last Metadata Change:
Mar 24, 2024 09:47:19
Last Availability Check:
Apr 26, 2024 00:07:10
Last Availability Change:
Apr 26, 2024 00:07:10
Last Grouped Work Modification Time:
Apr 26, 2024 02:10:38

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shortDescription

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,...

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title
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fullDescription

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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