The Bread Bible

Front Cover
W. W. Norton & Company, Oct 17, 2003 - Cooking - 640 pages
66 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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Review: The Bread Bible

User Review  - Goodreads

The BEST. Only potential complaint someone might have is that it is complex, and requires reading multiple sections sometimes in order to understand a recipe. Most recipes require a pre-mixed sponge ... Read full review

Review: The Bread Bible

User Review  - 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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