- Paperback: 496 pages
- Publisher: Chronicle Books; Reprint edition (October 14, 2004)
- Language: English
- ISBN-10: 0811845265
- ISBN-13: 978-0811845267
- Product Dimensions: 8.1 x 1.1 x 9 inches
- Shipping Weight: 2.2 pounds
- Average Customer Review: 158 customer reviews
- Amazon Best Sellers Rank: #580,512 in Books (See Top 100 in Books)
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The Bread Bible: 300 Favorite Recipes Paperback – October 14, 2004
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About the Author
Beth Hensperger is an acclaimed San Francisco Bay Area-based food writer, cooking instructor, and bread maven who has written articles for Cooking Light , Shape , Bon Appetit , and Family Circle magazines among others and pens a weekly baking column in the San Jose Mercury News .
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Sept. 2, 2014 So I have used the book a little more and like it even better. The breads I have made have great flavor and texture. The knowledge that the writer imparts in the book is something that every new bread maker (or people like me that have baked bread for many years but never really understood how it works) should have so that they understand how the ingredients work together to make the bread and how certain ingredients effect the bread (ie: adding fats vs no fats). There are SO many recipes that I know I will never make them all, but I love the choices I have to learn from. I encourage any one that purchases this book to take the time to read and enjoy it, before you start making the bread, doing that did help me to truly enjoy the art of bread making more.
All the major types of bread and flour-based baking are covered: yeast breads, soda breads, quick-breads, pancakes, muffins, scones, pizza, flat-bread. Includes bread-machines recipes for both 1.5 pound and 1 pound loaves. Both white flour and whole grain recipes.
The only genre of bread that it's a little lacking is sourdough and artisanal style. The only other criticism I can think of is lack of photos and illustrations.
The current prices for used copies of this book $5-something plus S/H also are very reasonable/good for what you get in this book.
HIGHLY recommend, especially for beginning/young cooks.
Butter is a hard thing to fine in China, so is heavy cream. But it is becoming easier so if I can use this book here, you can certainly use the book in America.. The book has lots of tips and makes for a good read and an equally good introduction to bread making. Lots of fantastic recipes. My
big challenge will be popovers, I did order a popover pan from America but have not had the courage to try it out. (I have to use a huge (yuge?) toaster oven, large enough for a 12 lbs turkey...turkey cost $50, oven was $200) I did make them many times in the USA, but there are rolls, pancake, waffle, all kind of bread recipes. There are no pictures but if you look at cookbooks enough you will now these are staged pictures, nice, yes, but you are lucky if what you make looks anything like the picture!