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The Bread Bible Hardcover – October 17, 2003
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All this is impressive indeed, and readers bitten by the bread-baking bug will welcome the ultra-thorough Beranbaum approach. The less committed may find her technical demands too painstaking (her baguette recipe requires two starters, for example; though simpler loaves are, of course, offered) or even impractical (ingredient quantities using grams are sometimes given in minute fractions, requiring a special scale). The frequent inclusion of alternate mixing methods and equipment options can also make the formulas unwieldy. On the other hand, features like Pointers for Success and Understanding often yield exciting discovery as well as rewarding results. In short, this Beranbaum bible answers virtually every bread-making question, as well as providing exemplary formulas. It's the real deal for those willing to bake along with Rose. --Arthur Boehm
From Publishers Weekly
Copyright 2003 Reed Business Information, Inc.
Top Customer Reviews
Hope you are enjoying the recipes. If you haven't used the instant yeast before, you're going to love the ease and reliability of adding it directly to the flour!
Best bread baking,
Rose Levy Beranbaum
Since we're talking about bibles here, clearly Berenbaum finds that God is in the details. She gives clear, concise explanations of the "whys" of baking without ever getting tedious. I have been baking regularly for nearly thirty years, and yet in my first read-through of The Bread Bible, I learned at least a dozen facts that I hadn't previously known, and yet made perfect sense. For example, the inclusion of Wondra bleached, granulated flour (not a typical staple among serious bakers) in her Butter Popovers eliminate the resting period that the batter typically must undergo before baking.
Her books also inspire: A round, Gruyere-spiked cheese bread baked in a souffle dish--which Berenbaum whimsically names, "The Stud Muffin"--will send me out today on a quick trip for a couple of necessary, missing ingredients.
Berenbaum's recipes run the gamut from simple "quick" breads to more time-consuming (but hardly more difficult) artisanal loaves. She also provides sources for ingredients and equipment. This tome, with its gorgeous photographs and numerous line drawings, might intimidate some fledgling bakers, but don't let it! If it does, I suggest The King Arthur Flour's Baker's Companion. However, true breadheads are justified in wanting both.Read more ›
that being my sole attempt at bread making (excluding homemade pizza dough, which I put in a different catagory), Rose's book was a bit overwhelming at first. I read through all of the preliminary chapters on the hows and whys and all the different stages, feeling the same tingling fascination I had felt when I first started learning calculus. I guess I hadn't realized how mathematical and precise the "art" really is, or how appealing that would be to me. armed with all that knowledge, I decided to jump right in, and tried her cheddar loaf. her directions are laid out in clear, numbered steps, with instructions for both hand and machine mixing. ingredients are given by volume and weight, and each recipe is full of tips about when to add more water or flour, and what the dough / finished loaf should weigh. she has clear explanations and diagrams guiding you through any shaping. I never felt confused or at a loss, and even her descriptions of what the dough should feel like at different stages (something inherently difficult to convey without a physical demonstration) were incredibly helpful. basically, I felt informed, guided, and confident at every step of the process, and the end result was marvelous. the crust was golden and tasted intensely of cheddar, and the inside was crumbly and soft, just like bakery bread!Read more ›
Most Recent Customer Reviews
I rarely write a review but I am compelled by my continuous failures at producing reasonable loves from this so called "bible" . More like fishes than the loaves for me. Read morePublished 14 days ago by Melinda
Great condition and received it with quickeness. This book is used in most culinary art programs and its easy to use instructions makes life ...well....easier. Read morePublished 16 days ago by JohnLuca
Was purchased as a gift. The pay back loaves have been well worth the cost.Published 20 days ago by Michael Edwards
this is a must read (a good one too) for any baker. rose explains bread baking well and the breads are amazing!Published 1 month ago by gingersnap
I purchased this product with luck, secondhand, but I wanted to be part of the voices that suggest purchasing this book. Read morePublished 1 month ago by Andrea Schultz
So far the recipes I've tried have been terrific. While you have to read carefully on when and where to add some of the ingredients, if you are careful, you get wonderful breads. Read morePublished 1 month ago by Taylor Supnet