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Product Details

ISBN-13: 9780393057942
Publisher: Norton, W. W. & Company, Inc.
Publication date: 09/19/2003
Edition description: New Edition
Pages: 640
Sales rank: 36,960
Product dimensions: 8.40(w) x 10.30(h) x 1.70(d)

About the Author

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.

What People are Saying About This

Charlie Trotter

Rose, of course, is the reigning Goddess with regards to the definitive word on all things pertaining to pastries and cakes. But now she has decided to clear away all misunderstandings by giving us The Bread Bible. My question is, 'When are we going to have a 'Rose Levy Beranbaum National Holiday'?'

Customer Reviews

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Bread Bible 4.1 out of 5 based on 0 ratings. 38 reviews.
MissEileen More than 1 year ago
Who comes up with this stuff? Honestly? It's crazy and fun! I am 43 years old and retired. I have tons of time on my hands and love to cook. So I tried a few recipes out of my "regular" cook books with great success and decided to move forward with "The Bread Bible". I wanted to learn how to make baguettes. I received the book and began to read it, and my eyes started to cross. I realized if I was going to seriously bake bread, I was going to have to learn a lot, and I had a great textbook in my hands to show me the way. The way the book is presented, makes the task just a process to complete, if you are good at following precise directions. The book explains why each process is executed and how to execute it. Rose Levy Beranbaum puts a lot of herself into the book. She explains how recipes came to be. Why she changes them, how trial and error, made the recipe. You can tell she actually came up with every recipe in this book, or made many of the few recipes she gives credit to others for. While I do have a fully stocked gourmet kitchen and pantry, by following the book I found myself making a variety of other purchases. I found my self ordering special flour and yeast from online suppliers, dough rising containers, specialty pans, etc. I did not have to to achieve good results, but found by following Rose's advice in the book, it made a significant difference. And learning why and how the small things did make a difference and noticing what the difference is, is just pure joy. This book is for the accomplished cook that is wanting to take specialty learning to the next step. Oh and some of this bread is really, really good! Enjoy
pittsfordmom More than 1 year ago
About a year ago my husband decided to start making his own bread and rolls. He experimented with different recipes, but never acheived the results he was looking for. When I saw this online I knew it was the perfect gift--I didn't realize what I was getting our family into!! For several days we had all sorts of yeast type things growing all over the kitchen. He was online searching for baking stones and rising baskets. I was a little crazy, but glad that he had something to take his mind off his stressful job for the government. Now it is two months later and he has developed a more calmness about the bread baking. He has make wonderful, crusty loaves at least 3 times a week and they are better than any bakery or restaurant. We don't buy bread anymore. But we do buy a few different kinds of yeast and flour! This is a great gift!!
hobbyOL More than 1 year ago
every recipe is explained in a way it make sense. It got a lot of great information and great recipes of coarse. this book for serious only.
Anonymous More than 1 year ago
If you are a seasoned bread baker or want to become one then this is the only book you need.
lvnturtles More than 1 year ago
This book never fails. I am not an experienced baker, but anytime I want to try a new bread, I use this. It is excellent. I have the paperback version which I purchased from B&N 5 years ago. I practically have the banana bread recipe memorized, but have also tried the dinner rolls, various breads, egg bagels, burger buns, & more all with rousing success. I highly recommend this even if you are "just wondering" if you could / should try it.
pittwedge More than 1 year ago
I had never baked bread before and decided to start. I borrowed this book from the library and after the successful first loaf I knew I needed to own this book. The recipes may seem complicated, but really make you feel comfortable with the process. The only thing better than this book is the bread you'll bake!
Guest More than 1 year ago
This book is great. Mom got it out of the library in March 2007, and it hasn't been back to the library since. We think it is an essential accesory for people who like to eat what they cook themselves. #1 on Mom's Christmas list. To heck with Wonderbread!
Guest More than 1 year ago
This cookbook's instructions are often trying and confusing. Sometimes you think you are being told to add all ingredients, then find out that isn't the case upon further reading of the instructions. There are too many other good baking books to be annoyed by this one. Also, many of the recipes take days to assemble.
ErinSeeger on LibraryThing 22 days ago
I did not read this cover to cover, but skipped around a lot and feel as though I have read the entire book. Once I get my scale in the mail I can do a better review, but I feel as if it will be easy to follow, especially once I can weigh my ingredients. Beranbaum explains the steps very well, and I especially love the minimal illustrations used to describe how to do techniques. So far it has been my favorite for the subject of bread making, but I do have many others checked out from the library. This will have to be updated in a couple months once I've use more than just one or two recipes, but so far I have been very pleased with what I have learned from her.
ansate on LibraryThing 22 days ago
Have not yet made a recipe from here! I'll try to remember to edit once I have. So just based on skimming through this: I definitely want to try her basic sandwich bread - but I need a 2nd loaf pan. She's wonderfully precise, but that's almost too much for my "flip through, bake something on a whim" style. I'm sure she's totally right that having a long sponge stage improves flavor - but I want bread now! I prefer things that tell me the perfect way to do it, but with the caveat of "but will be ok if you do it this simpler way".It's not the best bread book for me - I don't think I'll need to own a copy. I totally understand that being a perfectionist is how you come up with the best recipes, but it does take some of the fun out of trying to follow them. But if you are a perfectionist and you're willing to track down the right brand of flour, weigh all your ingredients, etc. then I bet you'd love this book.
dianaleez on LibraryThing 22 days ago
Benanbaum's approach is as much chemistry as art - she explains why things work. And they do work. Great recipes but almost more information that I can comprehend.
rtp3 on LibraryThing 22 days ago
The best bread cookbook out there! I have read this cover-to-cover and made several of the recipes contained within. I have not been disappointed with anything from it. Don't let the size or price put you off, if you enjoy baking, this is an essential addition to you kitchen shelf.
oriboaz on LibraryThing 5 months ago
A pretty good primer on breads, with a wide range of recipes. Written very clearly and in a most detailed manner. Excellent illustrations throughout the book. Rose's bread making methods often include short sponges. (Personally, I prefer longer fermenting poolishes or bigas.)
jonesjohnson on LibraryThing 5 months ago
If you're tired of your old standby bread recipes, then sure- this will do. Plus it explains why certain things happen that you might not know if you're an unschooled home baker such as myself. But the prose leaves something to be desired. Serviceable as a cookbook, but not as food porn.
eumin on LibraryThing 5 months ago
This is the best book on bread baking I have ever seen. It is very technical, and at times the book reads more like a textbook in organic chemistry than a cook book. But the results are spectacular. Every single recipe I tried produced amazing bread.
mcglothlen on LibraryThing 5 months ago
It's not that I don't like this one, it's just that there are better bread books that came before it. Sorry, Rose. I still love you!
litpixie More than 1 year ago
I use this book as my go-to for baking bread. The recipes turn out beautifully, and are so good. A must for any cook's library.
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Jennlvs2read More than 1 year ago
I'm reading The Bread Bible and it seems there are all these steps that are not necessary in making bread. Knead it for 5 minutes, stop and let it rest for 20 minutes and then knead it again for 10? This is just an example, but with this method it will take even longer than all day to make! It is a beautiful book and it looks nice on my coffee table.