The Bread Bible

Front Cover
W. W. Norton & Company, Oct 17, 2003 - Cooking - 640 pages
69 Reviews

The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.

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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I love looking at the differences between the recipes. - Goodreads
Slow down and follow the detailed instructions. - Goodreads
She has great explanations of how and why methods work - Goodreads
Excellent illustrations throughout the book. - LibraryThing
But the prose leaves something to be desired. - LibraryThing
However, it is important to follow the recipes. - Goodreads

Review: The Bread Bible

User Review  - Colette - Goodreads

I get a perfect loaf every time I use a recipe from this book. When I worked at a bakery, our key recipes came from here. I'm a pretty lackadaisical cook. When I'm making supper, my approach is much ... Read full review

Review: The Bread Bible

User Review  - Majo Cobo - Goodreads

i love love love love love cooking cooking cooking so so so so so so so so very much Read full review


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About the author (2003)

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.

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