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Rose Levy Beranbaum

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The Bread Bible Hardcover – October 17, 2003

by Rose Levy Beranbaum (Author), Alan Witschonke (Illustrator), Michael Batterberry (Foreword)

1,800 ratings

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Winner of the Gourmand World Cookbook Award, Best Bread Book

Named a Best Bread Cookbook by Food & Wine

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.

225 line drawings and 32 pages of color illustrations

Editorial Reviews

Amazon.com Review

Rose Levy Beranbaum's The Cake Bible introduced readers to a newly illuminating baking-book approach--a precisely detailed yet accessible recipe format emphasizing baking science. The Bread Bible follows the same plan, offering 150 recipes, arranged by type, for a great variety of baked goods--from muffins, popovers, and English muffins to sandwich loaves, focaccia, rolls, hearth breads, rye bread, challah, and more, with a particularly vivid (and passionate) stop at sourdough loaves. Instruction is abetted by 32 pages of photos plus 300 step-by-step illustrations that depict, for example, bagel forming, in exact, imitable detail. In addition, an introductory section, "The Ten Essential Steps of Making Bread," includes a particularly lucid discussion on the way yeast works plus an invaluable comparison of kneading methods. Like the book's final look at ingredients, these "mini-texts" provide information uncommon to most home bread books, rendered in simple language that allays fears of putting one's hand in the dough.

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

Review

"Rose Levy Beranbaum's classic absolutely lives up to its ambitious title. Whether you want to make ciabatta, biscuits, sourdough, or rye, its 600 pages of wisdom will see you through from start to finish."
― Food & Wine

"Rose will not only walk you through a recipe, she will hold your hand all the way. She is the ultimate perfectionist and we readers are the beneficiaries. We can always count on her to create recipes that not only work flawlessly, but taste out of this world."
― Maggie Glezer, author of Artisan Baking Across America

"Every book by Rose Levy Beranbaum is a highly anticipated event, but this one is particularly close to my heart. The Bread Bible brings together an amazing amount of useful information with many many great and trustworthy recipes―you can always count on a recipe by Rose, and her attention to every detail. For a baker like me, this book is heavenly, just as the title promises."
― Peter Reinhart, author of The Bread Baker's Apprentice

"The world of bread baking has been a secret society for 5000 years. Not any more. This book explains bread in all its historical, gastronomic, chewy, crusty, glorious detail. Of course, it took Rose to do it. This is the bread book."
― Bill Yosses, author of The Perfect Finish: Perfect Desserts for Every Occasion

"This is a book that has left no questions about how to make and bake bread. The Bread Bible belongs in every baker’s kitchen."
― Marion Cunningham, author of The Fannie Farmer Cookbook

Product details

Publisher ‏ : ‎ W. W. Norton & Company
Publication date ‏ : ‎ October 17, 2003
Edition ‏ : ‎ First Edition
Language ‏ : ‎ English
Print length ‏ : ‎ 640 pages
ISBN-10 ‏ : ‎ 0393057941
ISBN-13 ‏ : ‎ 978-0393057942
Item Weight ‏ : ‎ 4 pounds
Dimensions ‏ : ‎ 8.4 x 1.7 x 10.3 inches
Best Sellers Rank: #31,434 in Books (See Top 100 in Books)
- #33 in Biscuit, Muffin & Scone Baking
- #51 in Bread Baking (Books)
- #58 in Cooking, Food & Wine Reference (Books)
Customer Reviews:
1,800 ratings

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Rose Levy Beranbaum

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Rose Levy Beranbaum is the award-winning author of 12 cookbooks, including the latest--"Rose's Ice Cream Bliss", "Rose's Baking Basics", and "The Baking Bible" (the International Association of Culinary Professional Best Baking Book of the Year) and "The Cake Bible", now in its 56th printing and the International Association of Culinary Professionals Cookbook of the Year for 1988. In 2017 it was inducted into the Culinary Classics Hall of Fame. "The Cake Bible" was also listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List." Rose also won a James Beard Foundation Award in 1998 for "Rose's Christmas Cookies", and her book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. Her most recent book, "Rose's Heavenly Cakes", won the International Association of Culinary Professionals Cookbook of the Year for 2010. For multiple years she was a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes. She also has over 160 YouTube appearances demonstrating baking techniques, including her PBS show "Baking Magic with Rose."

Rose's new product line, "Rose Levy Beranbaum Signature Series" by American Products Group, was launched in 2015 and is available on Amazon along with her All-Original All-American Pie Recipes E-Booklet. Her upcoming book, "The Cookie Bible," Fall 2021, will offer over 150 classic and innovative cookie recipes.

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Customer reviews

1,800 global ratings

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Customers say

Customers find the book's recipes comprehensive, covering a range of bread types, and appreciate its detailed explanations with diagrams and step-by-step instructions. The book serves as an excellent guide to breadmaking, opening up a new world of baking for many readers, and provides different methods for achieving great flavors. While customers find the book worth the money, they have mixed opinions about its clarity, with some finding it easy to read while others say it can be hard to follow. The writing quality also receives mixed reviews, with some finding it well written while others disagree.

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Recipes quality Information quality Detailed instructions Baking knowledge Taste Value for money Clarity Writing quality

110 customers mention "Recipes quality"93 positive17 negative

Customers appreciate the recipes in this cookbook, noting that they cover a wide range of bread types and are easy to follow, with detailed instructions that include various measurement types. One customer mentions that percentages are provided for each recipe.

"...I am new to baking and have found this book to be very informative. Great recipes but all the recipes use a sponge which make better tasting breads..." Read more

"I've never made bread. This book not only has great recipes but also great instructions and a list of tools needed...." Read more

"...books are simply a collection of recipes, this book not only has good recipes, but explains the science behind bread making...." Read more

"...The recipes are good, with a great range and it covers most things you could possibly want to bake...." Read more

95 customers mention "Information quality"90 positive5 negative

Customers find the information in the book comprehensive and well-researched, with clear explanations and useful guides, making it particularly helpful for new bread bakers.

"Now THIS is what a cookbook ought to be like! Comprehensive, even exhaustive, beautifully laid out and produced and chock-full of essential knowledge..." Read more

"...I cannot imagine going through it all but it has some good tips and recipes. I've made a couple of breads already and so far so good...." Read more

"...It is well written with helpful hints and pointers. I would reccomend it to anyone who is into bread making...." Read more

"Awesome book, answered all my questions which I just wasn't getting the answers to from recipes...." Read more

73 customers mention "Detailed instructions"63 positive10 negative

Customers appreciate the detailed instructions in the book, which include diagrams and step-by-step recipes suitable for all skill levels.

"The recipes are very detailed, fool-proof, and delicious. However, the Kindle version is not great...." Read more

"...This book is for experts not for beginners. There is great detail but this is the science of baking...." Read more

"Minimal pictures but the information is pretty thorough. Very detailed. There are many illustrations that have been drawn throughout the book...." Read more

"...Great recipes and instructions for all types and levels!" Read more

49 customers mention "Baking knowledge"45 positive4 negative

Customers find this book to be a superb guide to breadmaking, appreciating its comprehensive approach to the science of baking and how it opens up a new world of possibilities.

"...It has tons of information in it, including the science of bread baking. There are loads of good recipes, which I am eager to try...." Read more

"...With this, time, and patience, you will be able to improve your baking and ultimately be able to come up with your own variations with confidence..." Read more

"...It is more than worth the time and this book will teach you how to create dough that you can freeze so that you do not have to commit as much time..." Read more

"...The grayscale drawings teaching techniques like shaping loaves are exquisite...." Read more

28 customers mention "Taste"26 positive2 negative

Customers enjoy the taste of the bread recipes, praising their flavors and noting the different methods to achieve them. One customer specifically mentions the crisp crust, while another appreciates the variety of sourdough options.

"...And everything I've baked so far has turned out wonderfully and is delicious. Highly recommend the Cinnamon Surprise bread!..." Read more

"...the time to read and follow each step you will have beautiful, flavorful bread. I love this book so much I sent a copy to my daughter...." Read more

"...But if you have the patience (and time), it's worth it. The recipes are delicious." Read more

"...I love that this covers non-yeast breads, sweet breads, sour doughs, even biscuits and scones...." Read more

23 customers mention "Value for money"22 positive1 negative

Customers find the book worth the money and time, with one mentioning it's a fantastic buy for the home bread baker.

"...Certainly full of new and interesting ideas. We'll worth the money." Read more

"...I paid rush charges to get this book by Thanksgiving and it was worth it. I made the butter-dipped dinner rolls and they were wonderful...." Read more

"...It is more than worth the time and this book will teach you how to create dough that you can freeze so that you do not have to commit as much time..." Read more

"...For serious home bakers with a good comfort level, this is a great addition...." Read more

26 customers mention "Clarity"16 positive10 negative

Customers have mixed opinions about the clarity of the book, with some finding it very clear and easy to read, while others report that it can be hard to follow and lacks consistency.

"...Instructions. For every little thing are clear, consider and well illustrated. If you get NO other bread book, get THIS one...." Read more

"...The recipes are explained thoroughly but can be hard to follow; given the complexity of the subject I think that the author has done a great job..." Read more

"...point way of sharing her knowledge, and her recipes are concise, easy to read, and easier to follow...." Read more

"...different flavors in bread and she makes it very clear and easy to understand...." Read more

21 customers mention "Writing quality"13 positive8 negative

Customers have mixed opinions about the writing quality of the book, with some finding it very well written, while one customer notes that the recipes are poorly written.

"...Very well written." Read more

"...Even the correctons on her website have grammatical errors. I think the author is a brilliant baker who needs a masterful editor...." Read more

"I'd give this a couple of extra stars for the quality of the writing and a couple more for the jam-packed content...." Read more

"...This book's got an abundance of information. It's well-written. It's well-illustrated. It's got ultra-detailed instructions...." Read more

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Top reviews from the United States

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K. King
Amazing comprehensive bread book for anyone who want to make some serious bread
Reviewed in the United States on October 12, 2009
Format: HardcoverVerified Purchase

If it puts it in context, I was inspired to come write this review while biting into rolls made out of the books "mushroom bread" recipe. One bite filled me with so much joy, I felt it necessary to share how wonderful they were and had to think how best to do it.

There's a lot of information out there about why this book is great, so I'll run down what I particularly like about it from my perspective.

-She uses weights! I cannot emphasize how important this is to me, as you really truly can't measure flour consistently by volume, and it annoys me how many books there are out there that assume I won't bother to buy a $20 scale even though I've just bought a $20 book about bread baking. She has volumes too, which is particularly useful for the very small quantity ingredients that I can't measure with any accuracy on my scale. It'll also help if you're in a pinch and don't have a scale, but if you're going to shell out for the book, you might as well get the scale.

-Compared to a few other high-rated "serious" bread books out there, this one is not snooty enough to assume only traditional breads are what should be covered. I love that this covers non-yeast breads, sweet breads, sour doughs, even biscuits and scones.

-The book allows for tons of versatility, beyond the number of recipes she already has. She constantly lists alternate ways of doing things- kneading by hand or by mixer, cooking ahead and finishing later or cooking the day of, quicker or slower "ultimate flavor version", and all kind of variations on different breads be it different shape options with their related cooking times and how to add additional goodies of different types. If you really read her recipes and the other information she gives you, you can really start to get a feel for how these recipes come together and how different ingredients and techniques effect your bread. And if you're scared of experimentation, she's excrutiatingly detailed in her recipes so you're not really required to take any risks.

-She elaborates on EVERYTHING. I am very scientifically minded, and it is fantastic to me that there's so much information in here. She even has an invaluable discussion about ingredients at the end.

-The author LOVES bread. You can feel it in the way she writes about it, and it makes you feel excited about the bread before you've even made it. She gives wonderful introductions that give you a great feel for what to expect of the bread- her descriptions are reverent and accurate and often give some context that makes you feel her personal connection to the bread. It's like getting a recipe from a close friend or family member.

-The bread is incredible! I've yet to be disappointed in anything I've made, and the hearth bread has become my standard. I've had the benefit of being very close to a bakery, but I can still tell you nothing beats being able to eat the bread still hot out of the oven.

Happy baking.

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Christopher Maddox
Comprehensive and superb guide to breadmaking
Reviewed in the United States on May 29, 2012
Format: HardcoverVerified Purchase
I am a good to very good cook but a novice baker, and I've long been intrigued by the possibilities of making my own bread. A friend recommended this book and I've already thanked her the best way possible - with some superb bread.

Aside from having a lot of excellent recipes (I've tried four of them already, with good results), this book excels in giving you a great understanding of what you are doing and why. Don't neglect the initial chapters, which take you through the basics and into advanced techniques, before you just dive into one of the wonderful recipes. And read the recipes thoroughly (twice or more) before starting; the end of the recipes contain tips for success and interesting variations that you may want to try, and since bread making is complex, you don't want to get stuck frantically reading between steps to figure out what you want to do next.

The recipes are explained thoroughly but can be hard to follow; given the complexity of the subject I think that the author has done a great job walking you through the process. Again, read the introductory material first and you will understand the recipes better.

The best part about the book is that you will understand what you are doing. Percentages are given for each recipe and the narratives give you insight into why things are happening, what can go wrong, and how to correct deficiencies in your finished breads. With this, time, and patience, you will be able to improve your baking and ultimately be able to come up with your own variations with confidence that you won't be blindly experimenting.

More photos would have been nice, especially of the more basic hearth breads, but I wanted a cookbook, not a coffee table book, so I don't mark the review down for that.

I recommend this for the novice and experienced baker alike; the novice will get a great foundation in bread making, and the experienced baker will be able to refine their techniques and benefit from the trove of recipes. Enjoy!

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8 people found this helpful

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Allen
Exceptional guide for beginner bakers
Reviewed in the United States on September 5, 2011
Format: HardcoverVerified Purchase
While in college, I baked bread and other items using a bread machine. I have wanted to learn more about bread and other pastries and this book definitely does that. The recipes it contains are simple and to the point. It also does a great job of explaining why things occur the way they do. This combined with explanations for the ingredients you are using gives the big picture of how to bake and modify recipes yourself. It also describes tools and techniques complete with images.

The only downside I have found with this book is the way it is laid out. Simple white bread is around page 244. It is also near other simple bread recipes. The artisan breads are further in the book with their own unique section. Biscuits are in the middle of these along with various other recipes I probably will not use. The index does give a very easy way to locate recipes and I am always using it.

Since I began using this book, I have had seven people ask me for either the recipes I use or for a loaf of bread I have made. The products I have made have all come from this book. As a forewarning, if you are wanting to make bread be aware that it takes a lot of time during the day. I spend half of my day each Sunday baking two loaf's of bread using this book. The fresh biscuits take approximately 1 to 2 hours to prep and make. It is more than worth the time and this book will teach you how to create dough that you can freeze so that you do not have to commit as much time to create the products found in this book.

I would recommend this book to anyone who is interested in baking breads and other pastries. Beginners will find it very interesting and informative. Experts may also find it helpful for the various explanations it contains.

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brunol
In general I really recommend the Bread Bible. And that is why:
Reviewed in Mexico on January 23, 2020
Format: HardcoverVerified Purchase

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.

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Dave L
The glutenous rabbit hole...
Reviewed in Canada on December 7, 2017
Format: HardcoverVerified Purchase
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.

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Emilija
TOP!!
Reviewed in Germany on January 2, 2020
Format: HardcoverVerified Purchase
The best bread baking book ever!

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Denise K Shimabukuro
Awesome
Reviewed in Italy on December 29, 2016
Format: HardcoverVerified Purchase
Great pics and awesome recipes in this book, as all the work from Rose Levy Beranbaum. Looking forward to trying them all.

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bruce whimpey
Four Stars
Reviewed in Australia on August 15, 2016
Format: KindleVerified Purchase
Excellent

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5.0 out of 5 stars Amazing comprehensive bread book for anyone who want to make some serious bread

5.0 out of 5 stars Comprehensive and superb guide to breadmaking

5.0 out of 5 stars Exceptional guide for beginner bakers

Top reviews from other countries

5.0 out of 5 stars In general I really recommend the Bread Bible. And that is why:

5.0 out of 5 stars The glutenous rabbit hole...

5.0 out of 5 stars TOP!!

5.0 out of 5 stars Awesome

4.0 out of 5 stars Four Stars

Amazing comprehensive bread book for anyone who want to make some serious bread

Comprehensive and superb guide to breadmaking

Exceptional guide for beginner bakers

In general I really recommend the Bread Bible. And that is why:

The glutenous rabbit hole...

TOP!!

Awesome

Four Stars