2024 the best bread review

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(as of Dec 01, 2024 11:30:14 UTC - Details)

Winner of the Gourmand World Cookbook Award, Best Bread Book

Named a Best Bread Cookbook by Food & Wine

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.

225 line drawings and 32 pages of color illustrations

Publisher ‏ : ‎ W. W. Norton & Company; First Edition (October 17, 2003)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 640 pages
ISBN-10 ‏ : ‎ 0393057941
ISBN-13 ‏ : ‎ 978-0393057942
Item Weight ‏ : ‎ 4 pounds
Dimensions ‏ : ‎ 8.4 x 1.7 x 10.3 inches
Reviewer: Mary C.
Rating: 5.0 out of 5 stars
Title: Outstanding cookbook and reference guide for the serious baker!
Review: This is not Bread-Baking 101. If you're looking to get your "yeast wet" and starting out in bread-baking, this is not the book for you. I recommend the Cooks' Illustrated or King Arthur volumes for a jump start. It's not Bread-Baking 202: at that level, I recommend the Lahey and Tartine books when you're ready to take your bread to the first artisanal level. Rose's Bread bible is arguably 303, but it reads more like a Senior Seminar text. It's encyclopedic, it's vast, it contains everything you could possibly want to know about bread baking. Not just yeast baking, but, yes, it does include quick breads, biscuits, scones, bagels, flatbreads, and pizza, and I'm happy that it does. I own and swear by RLB's invaluable Pie & Pastry Bible and her Baking bible. I've read her Cake Bible, and I've purchased one of her video lessons from Craftsy. She seems to me to be the most fastidious, obsessed, cautious, and thorough cookbook author on the planet. And, of course, it's not surprising that she's received literally dozens of prestigious cookbook awards and nominations. Everything one could possibly want to know about bread-baking in the home is in here. In typical Rose fashion, she has dozens of pages devoted to types of equipment, tips about ingredients, and, of course, sources. However, be warned: It's not a recipe book. I think it's best enjoyed by those of us who love to plan our cooking as much as we like to execute our cooking, sitting down an evening (or two or three) ahead and plan our approach. We'll skip back to the introductory pages and figure out which tips apply to our recipe. We'll review the many drawings illustrating many ways, for example, we might choose to slash our risen and formed bread. We'll skip forward to check the tips at the end of the book. We'll make notes, copy pages. I have sworn by Rose's recipes for years and years, and I can't wait to try her technique for soft rolls--something that has never worked for me in the many recipes I've tried over the years. Finally, several other reviewers are quite correct in noting that this is a particularly bad Kindle cookbook format. If I could, I'd ding the review half a star for the formatting. Inexplicably, a couple of dozen lovely photographs pop up at the very end of the book. However, there is no link within the recipes to alert us that a photo is available. The index is non-clickable, and the Table of Contents does not list specific recipes or topics. I suggest bookmarking as you read, whether electronically or with a piece of paper: that's what I'll do when I sit down with a glass of wine to plan my first trial of Rose's soft dinner rolls. If only one or two "recipes" in this book work for me, I'm buying the hardcover (as I did with Pie & Pastry Bible, only after borrowing from my public library twice!) because I know I'll want it in my library along with Rose's other books.

Reviewer: K. King
Rating: 5.0 out of 5 stars
Title: Amazing comprehensive bread book for anyone who want to make some serious bread
Review: If it puts it in context, I was inspired to come write this review while biting into rolls made out of the books "mushroom bread" recipe. One bite filled me with so much joy, I felt it necessary to share how wonderful they were and had to think how best to do it.There's a lot of information out there about why this book is great, so I'll run down what I particularly like about it from my perspective.-She uses weights! I cannot emphasize how important this is to me, as you really truly can't measure flour consistently by volume, and it annoys me how many books there are out there that assume I won't bother to buy a $20 scale even though I've just bought a $20 book about bread baking. She has volumes too, which is particularly useful for the very small quantity ingredients that I can't measure with any accuracy on my scale. It'll also help if you're in a pinch and don't have a scale, but if you're going to shell out for the book, you might as well get the scale.-Compared to a few other high-rated "serious" bread books out there, this one is not snooty enough to assume only traditional breads are what should be covered. I love that this covers non-yeast breads, sweet breads, sour doughs, even biscuits and scones.-The book allows for tons of versatility, beyond the number of recipes she already has. She constantly lists alternate ways of doing things- kneading by hand or by mixer, cooking ahead and finishing later or cooking the day of, quicker or slower "ultimate flavor version", and all kind of variations on different breads be it different shape options with their related cooking times and how to add additional goodies of different types. If you really read her recipes and the other information she gives you, you can really start to get a feel for how these recipes come together and how different ingredients and techniques effect your bread. And if you're scared of experimentation, she's excrutiatingly detailed in her recipes so you're not really required to take any risks.-She elaborates on EVERYTHING. I am very scientifically minded, and it is fantastic to me that there's so much information in here. She even has an invaluable discussion about ingredients at the end.-The author LOVES bread. You can feel it in the way she writes about it, and it makes you feel excited about the bread before you've even made it. She gives wonderful introductions that give you a great feel for what to expect of the bread- her descriptions are reverent and accurate and often give some context that makes you feel her personal connection to the bread. It's like getting a recipe from a close friend or family member.-The bread is incredible! I've yet to be disappointed in anything I've made, and the hearth bread has become my standard. I've had the benefit of being very close to a bakery, but I can still tell you nothing beats being able to eat the bread still hot out of the oven.Happy baking.

Reviewer: mike griffiths
Rating: 5.0 out of 5 stars
Title:
Review: This is an excellent book, it goes through everything you need to know about bread. I am a semi retired head chef and I can bake most things I'd thought I'd buy this book and I did learn one or two things from it. Well worth buying.

Reviewer: brunol
Rating: 5.0 out of 5 stars
Title:
Review: I am actually not an avid reader (really) but I have read a good part of the book in a couple of days. What may tell that the book has interesting information.Indeed the book has a bunch of precious information, and what I liked most was the fact that it has been delivered in a kinda technical way which I find very interesting.Comparing to other books that I have started reading (about the same subject) I found the Bread Bible more useful and trustworthy, because I feel comfortable when I get an explanation about why certain things happen and at what circumstances that are not explained deeply in other books, what makes me feel the writer do not know that information deeply (or the book is designed to other level of customers). It makes bread bible a little bit more informative.On the other hand, when this section of information is finished in the book it starts to be a recipe book with some insights along with the recipes. What I personally found a little bit confusing because when I have to double check for some information, I can’t remember if I saw this in the explanation section of the book or in a specific recipe (then in which of the hundreds recipes is that information).As I said in the title: I recommend the Bread Bible book because it has shown more things related to what I was looking for and my objective.

Reviewer: Dave L
Rating: 5.0 out of 5 stars
Title:
Review: Is it madness to love bread this much? I started baking my own a year ago and, since getting this book, I have wandered down some strange and insane path. I wake up thinking of bread. I drive my coworkers crazy talking about ideas for bread. I wander around the local farmer's market in a daze, trying to think of ways to incorporate everything I see into bread. And this deranged tome has guided me along this path...Seriously though, its an awesome book. Her recipes are solid, easy to follow and (in my experience) always produce an amazing result. I have two of her other books (Pie and Pastry Bible and Baking Bible) and cannot rave enough about how much I adore this woman and her contribution to home cooking.

Reviewer: Emilija
Rating: 5.0 out of 5 stars
Title:
Review: The best bread baking book ever!

Reviewer: Denise K Shimabukuro
Rating: 5.0 out of 5 stars
Title:
Review: Great pics and awesome recipes in this book, as all the work from Rose Levy Beranbaum. Looking forward to trying them all.