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The Bread Bible


The Bread Bible Cover

ISBN13: 9780393057942
ISBN10: 0393057941
All Product Details


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Average customer rating based on 2 comments:

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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Product Details

Edge, Hyers
W. W. Norton & Company
Edge, Hyers
Witschonke, Alan
French Culinary Institute
Batterberry, Michael
Witschonke, Alan
Edge, Gentl
Septimus, Matthew
New York
Courses & Dishes - Bread
Cooking and Food-Breads
Edition Number:
1st ed.
Edition Description:
Hardcover w/Dust Jacket
Series Volume:
[PR 1366]
Publication Date:
Grade Level:
300 color photographs
9 x 10 x 1.5 in

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Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Baking » General
Science and Mathematics » Mathematics » Geometry » Algebraic Geometry

The Bread Bible New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 640 pages W. W. Norton & Company - English 9780393057942 Reviews:
"Review" by , "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
"Review" by , "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?'"
"Review" by , "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."
"Review" by , "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!"
"Review" by , "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."
"Synopsis" by , The new baking masterwork from the author of and
"Synopsis" by , 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



"Synopsis" by , 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.
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