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The Baking Bible (Englisch) Gebundene Ausgabe – 28. Oktober 2014

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Produktinformation

Produktbeschreibungen

Pressestimmen

Praise for Rose Levy Beranbaum: 

"Beranbaum leaves absolutely nothing to guesswork. If that kind of inclusiveness doesn't take the fear out of baking, nothing will." -San Francisco Chronicle 

 

"If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one." -The New York Times 

 

"If God is in the details, as the aphorism goes, then Beranbaum must have one foot in heaven. For Rose Levy Beranbaum, no detail escapes the pursuit of perfection. She's the Diva of Desserts." -The Washington Post 

 

"Rose Levy Beranbaum is a worshiped woman. The author of the best-selling The Cake Bible is revered by serious cooks and part-timers who turn to her in moments of desperation." -USA Today 

 

Awards: 

Rose's Heavenly Cakes: IACP Cookbook of the Year, 2010 

The Bread Bible: Gourmand World Cookbook Awards Best Bread Book, 2003 

Rose's Christmas Cookies: James Beard Award, Best Book, Desserts and Baking, 1990 

The Cake Bible: IACP Cookbook of the Year, 1989

"Berenbaum successfully bridges the gap between popular home baking collections and professional texts, and her recipes will endure long after novelty baking trends have tired." --Library Journal
 
"The gigantic, beautiful dictionary delivers on the title's promise: This is the bible of baking." --People.com

"Beranbaum, a veteran cookbook author and baker, divides this worthy tome into four sections: Cakes; Pies, Tarts, and Other Pastries; Cookies and Candy; Breads and Yeast Pastries. ... Classic recipes—think pumpkin pecan pie—are aplenty, but first-time recipes and unusual selections such as the author’s Pink Pearl Lady Cake, Cadillac Café’s milk chocolate bread pudding, and an Amish BlueRhu pie make this title a must-have gem." --Publisher's Weekly

"The Baking Bible puts up no such facade. Each recipe is broken down so specifically that none fits on a single page — a positive thing when it comes to baking recipes. All that detail ensures the results are as delicious in reality as they sound on the page."  --TheKitchen, (Apartment Therapy)
"This cookbook will make you want to rush to your kitchen to made desserts and snacks such as the Ischler, a lovely Austrian sandwich cookie, Lemon Jammies or even brioche, crumpets or meringues. For people who bake from the heart, "The Baking Bible" fills a spiritual need." --The Houston Chronicle
"Rose's latest masterwork is full of precise measurements, fastidious instructions, and, most important, recipes that work. This book will walk you through the intricacies of a pastry chef's kitchen -- and out the other side with more than a few delicious tricks up your sleeve." --Martha Stewart Living
"Rose Levy Beranbaum is a legend in baking and pastry cookbooks ..." --Eater.com
"For the serious baker, the book’s mechanical precision will lead to perfect results ..." --Time.com



"Berenbaum successfully bridges the gap between popular home baking collections and professional texts, and her recipes will endure long after novelty baking trends have tired."
--Library Journal
 
 

"Beranbaum, a veteran cookbook author and baker, divides this worthy tome into four sections: Cakes; Pies, Tarts, and Other Pastries; Cookies and Candy; Breads and Yeast Pastries. ... Classic recipes—think pumpkin pecan pie—are aplenty, but first-time recipes and unusual selections such as the author’s Pink Pearl Lady Cake, Cadillac Café’s milk chocolate bread pudding, and an Amish BlueRhu pie make this title a must-have gem."

--Publisher's Weekly

"Berenbaum successfully bridges the gap between popular home baking collections and professional texts, and her recipes will endure long after novelty baking trends have tired."
--Library Journal


"Berenbaum successfully bridges the gap between popular home baking collections and professional texts, and her recipes will endure long after novelty baking trends have tired."
--Library Journal
 
"The gigantic, beautiful dictionary delivers on the title's promise: This is the bible of baking." --People.com

"Beranbaum, a veteran cookbook author and baker, divides this worthy tome into four sections: Cakes; Pies, Tarts, and Other Pastries; Cookies and Candy; Breads and Yeast Pastries. ... Classic recipes—think pumpkin pecan pie—are aplenty, but first-time recipes and unusual selections such as the author’s Pink Pearl Lady Cake, Cadillac Café’s milk chocolate bread pudding, and an Amish BlueRhu pie make this title a must-have gem."

--Publisher's Weekly



Praise for Rose Levy Beranbaum: 

"Beranbaum leaves absolutely nothing to guesswork. If that kind of inclusiveness doesn't take the fear out of baking, nothing will." -San Francisco Chronicle 

 

"If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one." -The New York Times 

 

"If God is in the details, as the aphorism goes, then Beranbaum must have one foot in heaven. For Rose Levy Beranbaum, no detail escapes the pursuit of perfection. She's the Diva of Desserts." -The Washington Post 

 

"Rose Levy Beranbaum is a worshiped woman. The author of the best-selling The Cake Bible is revered by serious cooks and part-timers who turn to her in moments of desperation." -USA Today 

 

Awards: 

Rose's Heavenly Cakes: IACP Cookbook of the Year, 2010 

The Bread Bible: Gourmand World Cookbook Awards Best Bread Book, 2003 

Rose's Christmas Cookies: James Beard Award, Best Book, Desserts and Baking, 1990 

The Cake Bible: IACP Cookbook of the Year, 1989

Praise for Rose Levy Beranbaum: 

"Beranbaum leaves absolutely nothing to guesswork. If that kind of inclusiveness doesn't take the fear out of baking, nothing will." -San Francisco Chronicle 

 

"If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one." -The New York Times 

 

"If God is in the details, as the aphorism goes, then Beranbaum must have one foot in heaven. For Rose Levy Beranbaum, no detail escapes the pursuit of perfection. She's the Diva of Desserts." -The Washington Post 

 

"Rose Levy Beranbaum is a worshiped woman. The author of the best-selling The Cake Bible is revered by serious cooks and part-timers who turn to her in moments of desperation." -USA Today 

 

Awards: 

Rose's Heavenly Cakes: IACP Cookbook of the Year, 2010 

The Bread Bible: Gourmand World Cookbook Awards Best Bread Book, 2003 

Rose's Christmas Cookies: James Beard Award, Best Book, Desserts and Baking, 1990 

The Cake Bible: IACP Cookbook of the Year, 1989

Über den Autor und weitere Mitwirkende

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.


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Format: Gebundene Ausgabe Verifizierter Kauf
I have been a devotee of Rose Beranbaum for over twenty five years, since I bought my Cake Bible. This book has the usual good, clear recipes with precious insight, but it doesn't thrill me like her earlier cookbooks. Maybe it's me, maybe the baking blogosphere has made me jaded.

No fault of the seller though, my used copy arrived in perfect condition with international shipping extremely fast.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.5 von 5 Sternen 226 Rezensionen
138 von 145 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A Worthy Addition to the Beranbaum Baking Bible Canon 28. Oktober 2014
Von BumbleB - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
First of all, I am a seasoned amateur baker, not a professional pastry chef. And as much as I cook a lot -- and all kinds of things from low carb to vegan to Paleo and whatever traditional American cooking looks like -- my real love is to bake. And I especially love to bake completely from scratch where I need to buy some special, good quality ingredients and carve out a few hours or maybe over a couple days to savor the process.

For those of you, who like me, love to bake and aren't afraid to jump into detailed recipes that require some technique, then Rose Beranbaum's baking books are for you. "The Baking Bible" is the follow up to her last baking gem "Rose's Heavenly Cakes" (and her other timeless classics like "The Cake Bible" and "The Bread Bible "). The writing and the layout I loved with Heavenly Cakes is still intact and improved with the addition of specific helps called "GOLDEN RULES," "SPECIAL TIPS," and "TROUBLESHOOTING."

Some Heavenly Cakes recipes reappear in a new form such as the "White Chocolate Caramel Buttercream" -- a "White Chocolate Lemon Buttercream" redux that I guarantee you will love (the original version is my #1 all-time favorite cake frosting EVER). The Red Rose Cake is a new version of the previous Rose Red Velvet Cake in a new shape of a 3-D rose instead of the heart.

While I admit I am focused on cake so far, "The Baking Bible" includes Beranbaum's best to date pies, pastries, tarts, cookies, candy, bread and preserves. Although the title says "bible," this isn't intended to be an exhaustive collection of baking recipes, but rather updated winners and the best recipes and techniques one could expect from the writer of some of the best-loved and award-winning baking books we'll cook from for years to come. Do plan to spend some time reading through the book and planning some happy hours baking before you jump in. It is quite enjoyable to read through all the tips, instruction and see the possibilities before ever hitting the kitchen.
88 von 95 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Can't Be Improved Upon 28. Oktober 2014
Von Kindle Customer - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
My "verified purchase" states I have the Kindle edition of this book when, in fact, I actually have the hardback edition.

I might have died and gone to Heaven. Dorie Greenspan and Rose Levy Beranbaum both released baking books this fall. Forget Christmas. I have everything I need to be happy for the rest of the year.

The Baking Bible is a massive anthology of recipes to satisfy your baking needs. It runs the gamut from cakes to yeast breads and hits almost everything in between. This is an impressive collection of recipes that you will use for a long time. One of Rose's birthday cakes as well as her prosciutto loaf from her bread cookbook have been favorites in my home for over ten years now. The book will stay open to cook from, without the aid of a cookbook stand, from the first page to the last. The only downside to this (and it is my ONLY criticism of the book) is that this type of sewn binding is likely to cause you to have pages fall out later if you use the book often (and you will).

The chapters are divided as follows: cakes; pies, tarts and other pastries; cookies and candy; and breads and yeast pastries. Each chapter is further subdivided into specific categories. For example, the cakes chapter is subdivided into butter and oil cakes, cupcakes, sponge cakes, and cheesecakes. The book opens with Rose's Golden Rules of Baking. Then each individual chapter has a lengthy introduction that helps the cook troubleshoot common baking problems and includes more "golden rules" for being a successful cake baker, pie baker, etc. If you know Rose's recipes, you know she is a stickler for weights, measurements, and following directions. Each recipe begins with a chart that clearly delineates measurements for volume and weight. In many instances there will not be a listing for volume as weight (which is included in ounces as well as grams) is more accurate.

I am pleased to say that the book is as lovely as it is useful. There isn't a photograph for each recipe, but the photographs that are included are absolutely gorgeous. Most of the recipe is printed in black, but the headings are done in shades of burgundy that I didn't have any trouble reading. There are asides called "Highlights for Success" through many of the recipes that give you additional information to make your recipe a smash hit. I also add that the index is also problem free. It was done with a lot of thought in order to maximize usefulness.

I would like to recommend this book to everyone, and for the most part, I do. I recommend to beginners with caution. I was a young bride with no cooking experience when I purchased The Cake Bible and The Bread Bible. I had no trouble because the author is so specific in her directions. However, novices should be able to follow multiple, detailed steps and use their five senses plus be able to make judgment calls regarding a recipe. If you are a moderate level or advanced baker, you will be pleased with this newest addition to the Beranbaum library and probably won't be able to put the book down for more than five minutes at the time.

The ingredients and basic recipes section at the end of the book will demystify basics such as making chocolate curls, clarifying butter, and making ganache and whipped cream as well as lending Rose's personal insights on what ingredients to buy. I feel that this book is the home equivalent of a culinary school course in baking. You will love the appendix that lists quick and easy recipes as well as recipes that are flourless, mostly flourless, as well as lactose free. If you have egg issues, the author lists which recipes include only yolks or whites. She bends over backwards to make this book easy to use!

But enough of my detailed book tour, you want to hear about recipes! I took a change of pace from the usual cakes and loaves for my initial foray into this impressive book and went with the French toast. It was magnificent, so good that I felt it didn't even need the additional suggested décor of powdered sugar or maple syrup.

Don't hesitate to add this book to your library. If you are new to Rose Levy Beranbaum, know that if you follow her directions to the letter you will have baked goods that taste as though they couldn't possibly be made by human hands. The precise directions are absolutely worth it!
44 von 46 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen She's B-a-a-a-a-a-ck! And Loaded With Sweet Stuff 8. Dezember 2014
Von Bill Marsano - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
By Bill Marsano. Rose Levy Beranbaum has been called `the most meticulous cook who ever lived,' and I can say that's a title she deserves. I met her once when we happened to be seated together during a swank corporate lunch at a fancy restaurant. There was a basket of really nice-looking crusty bread on the table, and I deftly snagged a piece. En route from basket to my plate the slice fell under Rose's critical eye, causing her to gently opine `They have some nerve serving burnt bread!' I paused, turned the slice over and--lo and behold!--it WAS burnt on the bottom. I dropped it like a hot rock. Now she's back in print and meticulous as ever with these 500-odd pages of recipes. Most are for cakes [butter and oil cakes, cupcakes, sponge cakes, cheesecakes and more; pastries, pies and tarts; and cookies and candy; others are for breads and yeast pastries; all are precise in every details. And the measurements are given by weight in grams [the more precise way to measure] as well as by volume. Then there are all those wonderful tips--use brown butter for chocolate-chip cookies! Cut cheesecake with dental floss! Lower the heat when using glass pans! But take warning: I don't know what it is about the appeal of alliteration, but there are at least a dozen other books on the market calling themselves 'bibles' in one way or another. Make no mistake: Rose's 'Baking Bible' is the one that has the status holy writ!-Bill Marsano blogs about wines and spirits at pouredwithpleasure.com and bakes for a hobby. His breads come out well but his pizzas are mostly shaped like Australia.
35 von 38 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen It's called a Bible for a reason...best addition to any baker library 1. Januar 2015
Von Monica - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
I learn to bake with RLB The Cake Bible, being a inexperience baker, her book intimidate me at first, all of those details steps! But then I realized that she was teaching me, just as sure as I was attending culinary school. Holding my hands and taking me down the baking journey. I learned and improved. The Baking Bible is no exception, now an experience baker, having those detail recipes are like a welcome blanket, I know that they will not let me fail. I continue to learn not only on the steps of baking, but about ingredients, techniques, and get rewarded every time at the end of my baking. With perfect results. If you want to have a book that will teach you the why's and how's you need to do/use in your baking, then this is the bible to have in your baking library.

Picture below is the cover recipe - Kouign Amann
57 von 68 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Interesting Book 19. Februar 2015
Von Old Unc - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
An interesting book, and I've had a good time working through a number of the recipes, but I have difficulty with seeing where it really fits into the literature of the subject. The basic problem is that these recipes are simply not practical for a home baker; a relatively simple cookie recipe is likely to take all day or more to complete (not that they're all that much work, but things are forever being heated and left to cool, put away to rest etc.), will most likely involve a trip to the store for something that you don't know how you'll use the rest, and leave you with a kitchen looking like the aftermath of a Mother's Day breakfast- and another (probably expensive) preparation to save for "another use". The cookies will be good; they will also be even richer than your average cookie, as well as being huge; you may or may not find sugar and salt excessive.They are clearly recipes for a professional bakery, and little has been done to adapt them other than reducing quantities. I'm always suspicious of transplanting professional recipes; professional cooks are doing something entirely different from home cooks, and under vastly different circumstances. Much of the glory of things like chocolate chippers, oatmeal cookies, apple pie etc. is that you can do them with stuff you're likely to have in periods of time you're likely to have available. Some of the reductions work okay;others may leave you with nonsense like searching for a seventh of an egg yolk; more seriously, some of the quantities are small enough that the amount that sticks to various implements and containers will be significant. One recipe calls for making 1/3 cup of cranberry sauce; you are instructed to use a medium (which to most means about 2 qt.) saucepan, and to puree the result with an immersion blender -suffice it to say, this won't work, and you'd lose half of it if it would. Some of her methods are pretty quirky, which is okay, but this is in no sense a "Bible" in the sense most would understand it. As far as the actual recipes, the results are mostly quite good, though (like most professional cooking) inclined to adding fat in every conceivable way, indiscriminate use of salt and, to some extent oversweetening (which rendered the Pomegranate Pie nearly inedible). I'm retired and cooking for fun, so the endless delays in completing recipes was a little irksome but not a real problem for me, and this is an interesting book for those similarly situated. It also could be useful if you have problems like cookies running or pastry that can't be handled (her pie crust worked very well, though I didn't really like it- too soft, more like a Danish dough than a pie crust), and I suppose that a less experienced baker could use it to come up with some fairly impressive special occasion dishes. For general knowledge of baking and great recipes that work and that you will actually do, Maida Heatter's classic books continue to be the standard.
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