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The Bread Bible the Bread Bible [Englisch] [Gebundene Ausgabe]

Rose Levy Beranbaum , Gentl Edge , Alan Witschonke

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Kurzbeschreibung

11. November 2003
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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The Bread Bible the Bread Bible + The Cake Bible + The Pie and Pastry Bible
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  • The Cake Bible EUR 25,40
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Amazon.de

Rose Levy Beranbaum's The Cake Bible introduced readers to a newly illuminating baking-book approach--a precisely detailed yet accessible recipe format emphasizing baking science. The Bread Bible follows the same plan, offering 150 recipes, arranged by type, for a great variety of baked goods--from muffins, popovers, and English muffins to sandwich loaves, focaccia, rolls, hearth breads, rye bread, challah, and more, with a particularly vivid (and passionate) stop at sourdough loaves. Instruction is abetted by 32 pages of photos plus 300 step-by-step illustrations that depict, for example, bagel forming, in exact, imitable detail. In addition, an introductory section, "The Ten Essential Steps of Making Bread," includes a particularly lucid discussion on the way yeast works plus an invaluable comparison of kneading methods. Like the book's final look at ingredients, these "mini-texts" provide information uncommon to most home bread books, rendered in simple language that allays fears of putting one's hand in the dough.

All this is impressive indeed, and readers bitten by the bread-baking bug will welcome the ultra-thorough Beranbaum approach. The less committed may find her technical demands too painstaking (her baguette recipe requires two starters, for example; though simpler loaves are, of course, offered) or even impractical (ingredient quantities using grams are sometimes given in minute fractions, requiring a special scale). The frequent inclusion of alternate mixing methods and equipment options can also make the formulas unwieldy. On the other hand, features like Pointers for Success and Understanding often yield exciting discovery as well as rewarding results. In short, this Beranbaum bible answers virtually every bread-making question, as well as providing exemplary formulas. It's the real deal for those willing to bake along with Rose. --Arthur Boehm

Pressestimmen

The world of bread baking has been a secret society for 5000 years. Not any more. This book explains bread in all its historical, gastronomic, chewy, crusty, glorious detail. Of course, it took Rose to do it. This is the bread book. --Bill Yosses, pastry chef, New York City"

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Amazon.com: 4.3 von 5 Sternen  211 Rezensionen
244 von 249 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen CORRECTION FROM THE AUTHOR 27. November 2003
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Re the rye bread, on page 326, step 2, delete the words 'rye flour.' (the rye flour is used only in the sponge on page 325.) Also, on the chart for the flour mixture, the 2 1/4 cups of bread flour weigh 12.3 ounces.
Hope you are enjoying the recipes. If you haven't used the instant yeast before, you're going to love the ease and reliability of adding it directly to the flour!
Best bread baking,
Rose Levy Beranbaum
186 von 195 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Rose has done it again... created a classic, that is 20. Oktober 2003
Von L Goodman-Malamuth - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Cookbook author/humorist Ann Hodgman once wrote, of Rose Levy Berenbaum's masterpiece The Cake Bible, that perhaps The Gideons should leave this "bible" in hotel bedrooms instead of that other, better-known one. Hodgman has a point. I have baked extensively from both of Berenbaum's previous "bibles," on cake and on pastry, and have yet to come up with a dud.
Since we're talking about bibles here, clearly Berenbaum finds that God is in the details. She gives clear, concise explanations of the "whys" of baking without ever getting tedious. I have been baking regularly for nearly thirty years, and yet in my first read-through of The Bread Bible, I learned at least a dozen facts that I hadn't previously known, and yet made perfect sense. For example, the inclusion of Wondra bleached, granulated flour (not a typical staple among serious bakers) in her Butter Popovers eliminate the resting period that the batter typically must undergo before baking.
Her books also inspire: A round, Gruyere-spiked cheese bread baked in a souffle dish--which Berenbaum whimsically names, "The Stud Muffin"--will send me out today on a quick trip for a couple of necessary, missing ingredients.
Berenbaum's recipes run the gamut from simple "quick" breads to more time-consuming (but hardly more difficult) artisanal loaves. She also provides sources for ingredients and equipment. This tome, with its gorgeous photographs and numerous line drawings, might intimidate some fledgling bakers, but don't let it! If it does, I suggest The King Arthur Flour's Baker's Companion. However, true breadheads are justified in wanting both.
Rose Levy Berenbaum's passion both for detail and for routinely spectacular results reminds me of Maida Heatter, whose equally comprehensive and delightful baking books inspired beginning bakers like me more than twenty years ago. Heatter's books have withstood the test of time. I'm sure Berenbaum's Bread Bible will become as annotated and batter-spattered as Heatter's books are in my kitchen. There's no higher praise than that!
124 von 131 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen If "Beard on Bread" is the "Old Testament," 17. November 2003
Von Lawrence W. Prichard - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Rose Levy Beranbaum's "The Bread Bible" is the "New Testament"!There are now many good bread books, but if I could have only one bread book, this would be the one.Ms. Beranbaum includes non-yeasted breads in this book.Oh, this book is so good. I have been baking bread for over 15 years, and I knew more than a little, but this book has opened a wider world. She has diminished some of my anxiety about sourdough bread, by talking about her sourdough anxiety, which she vanquished.Ms. Beranbaum encourages mechanical mixing, and does not consider it a "crime," like some other writers on bread. However, manual mixing is included. She has written lots of information on flours. Detailed, yet accessible.She encourages home bakers to think in more professional terms by giving weight measures (grams and ounces,) as well as volume measures (cups, spoons). She also gives proportion percentages.Ms Beranbaum's introductory comments are fascinating.The index is complete and easy to use.The photos and technical drawings are complete and well chosen.This book is definitely one of MY "desert island ten."
95 von 101 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen A new and improved update after my first (3-star) review 22. Mai 2004
Von annielaurie - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Okay, so I did break down and buy this book after vowing not to, and would change my review to 4 stars if I could. I'm glad I purchased, but as I said before, it's not a book for the beginning baker (or the impatient!). It does contain a wealth of technical information and very specific start-to-finish instructions for each recipe, which to a more advanced bread baker might sound oxymoronic but actually is not. I believe Beranbaum wants us to achieve optimal results from our efforts, thus the great detail in her instructions. Just be sure to read your recipes through thoroughly before starting, as her directions, although detailed, do tend to be confusing, especially when it comes to adding ingredients. I have had great success and compliments from several of these recipes, among them being the raisin pecan bread, the Tyrolean ten-grain torpedo, and the olive bread. Even I have not had the patience to attempt the very involved sour recipes (yet!), but am looking forward to trying them.

Here is my old, 3-star review:

I rarely feel the need to review, but having tried two recipes in this book, and feeling misled at some point in both, I feel a warning is in order.

First, let me say that I am quite an avid bread baker, and that this book, while chock-full of technical information, is definitely not for the neophyte, unless he or she is just interested in the science of breadmaking. Next, let me be specific about my complaints. Although I read a recipe through before I attempt it, I don't tend to memorize it; I just get an idea of the steps involved, decide if it's worth the effort, and go from there. My problems in the recipes both involved ingredients being mentioned in a list, and then the author not being specific enough about when they were to be added. To wit: in the "Heart of Wheat Bread" recipe, she lists salt as one of the ingredients in the "flour mixture." Below that, she says to combine the ingredients for the flour mixture and add to the sponge (in bold print). Only several sentences farther down on the page did I notice that the salt wasn't supposed to be added until four hours later. I don't know how much of an effect this had on the finished product (which was good but not great, considering the effort), but I feel she should have been more specific. I encountered almost exactly the same problem when I made the "Touch-of-Grace Biscuits," where self-rising and regular flour are both in the ingredients list (although not one right after the other), but again she is not specific in her directions; she simply instructs you to whisk together the flour, etc., etc. I included both types of flour and then discovered on the next page that the second amount was supposed to be used to shape the biscuits, not added to the dough. Again, the recipe came out okay, but I was disappointed that the directions hadn't been clearer.

As a result, this book, which I had seriously considered buying for my collection, will be returned to the library and probably not renewed. There are plenty of more comprehensively-written bread books out there, and I don't need the aggravation of this one! I only gave it three stars for the technical information, and I completely agree with another reviewer about the fact that having to have so many specific types of flours, pans, etc., on the shelves in your home to use this book properly will be a big turn-off for all but the most dedicated bread bakers.
40 von 40 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen the proof is in the bread 10. Januar 2004
Von lovelymuse - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I bought this book after making pesto bread from The Herbfarm Cookbook (also an excellent book). When I took my pesto bread out of the oven, tapped the bottom, and heard the hollow sound that indicated the bread had turned out correctly, something grabbed ahold of me, and I knew I had to learn more about baking bread. I couldn't explain the excitement I felt at the abilty to create something delicious from such mundane ingredients. it's like magic!
that being my sole attempt at bread making (excluding homemade pizza dough, which I put in a different catagory), Rose's book was a bit overwhelming at first. I read through all of the preliminary chapters on the hows and whys and all the different stages, feeling the same tingling fascination I had felt when I first started learning calculus. I guess I hadn't realized how mathematical and precise the "art" really is, or how appealing that would be to me. armed with all that knowledge, I decided to jump right in, and tried her cheddar loaf. her directions are laid out in clear, numbered steps, with instructions for both hand and machine mixing. ingredients are given by volume and weight, and each recipe is full of tips about when to add more water or flour, and what the dough / finished loaf should weigh. she has clear explanations and diagrams guiding you through any shaping. I never felt confused or at a loss, and even her descriptions of what the dough should feel like at different stages (something inherently difficult to convey without a physical demonstration) were incredibly helpful. basically, I felt informed, guided, and confident at every step of the process, and the end result was marvelous. the crust was golden and tasted intensely of cheddar, and the inside was crumbly and soft, just like bakery bread! even for a novice like me, this book delivers.
I just finished making her cinnamon raisin bread, and even though I know you're supposed to cool it for an hour before you eat it, I impatiently sliced in at ate some right out of the oven. it, like all the other breads I have tried from this book, was fantastic. I can't wait to eat it for breakfast in the morning, and the second loaf may not make it to the freezer.
I highly recommend this book to anyone interesting in learning more about making bread at home, with one caveat - these recipes are time consuming. not so much in the actual, hands on work, but in the rising and baking time. so they're perfect for a day spent working or lounging around the house, when you can keep an eye on the dough as it lazily rises.
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