Synopses & Reviews
The last word on every kind of bread imaginable, The Bread Bible is the one baking book no kitchen should be without. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original. The Bread Bible represents the cream of the crop culled from her substantial repertoire of recipes. It covers all the traditional favorites from airy wheat to savory rye, plus regional specialties from around the world, extravagant pancakes, golden brioches, flatbreads, focaccia, pizza dough, sourdough, dinner rolls, dessert breads, strudels, breakfasts buns, herb baguettes, peasant breads....Name your favorite specialty, The Bread Bible offers a foolproof, step-by-step, easy-to-follow recipe for it. Busy cooks will also appreciate the excellent selection of recipes for bread machines and food processors. Nothing says home like fresh bread warm from the oven, and until now, no book has offered so many delightful ways to say it.
Gathers the author's favorite recipes for breakfast buns, pancakes, flatbreads, pizza dough, savory rye bread, brioche, sourdough baguettes, dinner rolls, and dessert breads.
The Bread Bible is the one book on the subject no kitchen should be without -- and now it's available in paperback. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the choices are endless. The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is "a keeper for anyone who likes to bake or plans to get started." -Chicago Tribune
About the Author
Beth Hensperger is an acclaimed San Francisco Bay Area-based food writer, cooking instructor, and bread maven who has written articles for Cooking Light, Shape, Bon Appetit, and Family Circle magazines among others and pens a weekly baking column in the San Jose Mercury News.