willismelanie, January 13, 2011 (view all comments by willismelanie)
each recipe i've tried so far in this book is perfection. On top of having extensive and very helpful directions, Rose Beranbaum explains even more about the back round of baking. Measurements in both cups & ounces makes for an always accurate finished product. My favorite for the moment are the butter biscuits, which use cooked egg yolk, but make for thick but airy biscuit. Countless more bread and other recipes it is indeed like the title suggests, a book worth worshiping.
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wildfaerie, December 8, 2007 (view all comments by wildfaerie)
A good book for those who are just getting started at baking homemade bread. It contains illustrations on different methods and tools used. Also, contains excellent recipes for those already familar with bread baking. A wonderful resource.
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W. W. Norton & Company -
"A quotation that I apparently utter with the repetitiveness of a mantra is Escoffier's declaration that 'The art of cookery is the constant expression of the present.' Trust Rose to understand this fully, as she uninterruptedly demonstrates with constant pitch-perfect responses to the craving for technical know-how of today's younger generations." Michael Batterberry, founding editor of Food Arts and Food & Wine magazines, from the foreword to The Bread Bible
by Charlie Trotter,
"Rose, of course, is the reigning Goddess with regards to the definitive word on all things pertaining to pastries and cakes. But now she has decided to clear away all misunderstandings by giving us The Bread Bible. My question is, 'When are we going to have a 'Rose Levy Beranbaum National Holiday?'"
by Peter Reinhart, author of The Bread Baker's Apprentice,
"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."
by Maggie Glezer, author of Artisan Baking Across America,
"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. Way to go, Rose!"
by Bill Yosses, pastry chef, New York City,
"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."
The new baking masterwork from the author of and
A Complete Guide to Baking Bread
Prairie Home Breads proves that not only is the Midwest where Americaand#8217;s grains are grown, but itand#8217;s also where the art of bread baking is taken seriously.
To create these 150 recipes, Judith M. Fertig visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmerand#8217;s markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick biscuits, popovers, and crackers. Along with elegant tea breads and homey muffins there are scrumptious coffeecakes, kuchens, and strudels. Last but not least, there are recipes for accompaniments and for using up leftovers.
Prairie Home Breads is also filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.
Nothing is more basic or more versatile than bread. From a white loaf to quick-to-make muffins, bread is a well-loved staple. The Big Book of Bread is a complete resource for both new and experienced cooks, with more than 200 recipes and 100 color photos. New bakers will find clear and easy-to-follow instructions, tips, techniques, and how-to photos to bake a range of breads, from classic yeast breads to friendly quick breads. More experienced bakers will enjoy new flavors and techniques to add to their repertoire.
This one-stop bread book will delight and encourage bakers of all levels of experience, with recipes for artisanal breads, no-knead breads, coffee cakes, scones, gluten-free recipes, bread machine recipes, pizza dough, and more.
The French Culinary Instituteand#8217;s international bread-baking course, created in 1997, is taught by some of todayand#8217;s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCIand#8217;s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cookand#8217;s library.
Praise for Fundamental Techniques of Classic Bread Baking:
and#8220;The only bread-baking book youand#8217;ll ever knead.and#8221;and#8212;Justin Chapple, Food and Wine
and#8220;The supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn!and#8221; and#8212;Eater.comand#160;
and#8220;There are other bread books, some very good ones. But The French Culinary Instituteand#8217;s The Fundamental Techniques of Classic Bread Baking is in a class of its own. The instructions are clear, the photography is wonderful, and recipes for virtually every classic bread are included. The bookand#8217;s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.and#8221;and#160;
and#8212;Mark H. Furstenberg, Owner of Bread Furst
and#8220;To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeastand#8212;and this indispensable book!and#8221;
and#8212;Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria
and#8220;The Fundamental Techniques of Classic Bread Baking is an essential reference book for every bread baker, from novice to seasoned professional. The rich array of information shared by the French Culinary Institute is based on knowledge that is deeply rooted in experience and tradition. The beautiful photos of well-made bread, with dark crusts and irregular holes, will raise the standards of and#8216;good breadand#8217; for bakers everywhere.and#8221;
and#8212;Amy Scherber, Owner of Amyand#8217;s Bread
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