The Bread Bible

Rose Levy Beranbaum, Alan Witschonke, Michael Batterberry

$65.95

Hardback

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English

WW Norton & Co
08 January 2010

Cakes, baking, icing & sugarcraft

"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.

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.

""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."

By: Rose Levy Beranbaum
Illustrated by: Alan Witschonke
Foreword by: Michael Batterberry
Imprint: WW Norton & Co
Country of Publication: United States
Dimensions: Height: 262mm, Width: 213mm, Spine: 43mm
Weight: 1.561kg
ISBN: 9780393057942
ISBN 10: 0393057941
Pages: 640
Publication Date: 08 January 2010
Audience: Professional and scholarly , College/higher education , General/trade , Undergraduate , Primary
Format: Hardback
Publisher's Status: Active

Rose Levy Beranbaum's The Cake Bible earned the International Association of Culinary Professionals/Seagram Book of the Year Award and is currently in its twenty-ninth printing. Michael Batterberry was a food writer and historian who with his wife founded two magazines, Food & Wine and Food Arts. He resided in Manhattan until his death in 2010.

Reviews for The Bread Bible

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. . . .The years this oeuvre has taken, the author concludes, she now looks back on as a humbling as well as an elevating experience, 'opening the way for a lifetime of continued discovery, ' a path that readers, taking her hand, can follow too, to the end of their bread enlightened days. -- Michael Batterberry, founding editor of Food Arts and Food & Wine magazines