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.
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
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.
The new baking masterwork from the author of "The Cake Bible" and "The Pie and Pastry Bible" provides bread bakers with 150 meticulous, foolproof recipes. The accessibility of Beranbaum's recipes and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time.
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