Facebook Twitter Pinterest <Einbetten>
  • Alle Preisangaben inkl. USt
Nur noch 1 auf Lager (mehr ist unterwegs).
Verkauf und Versand durch Amazon. Geschenkverpackung verfügbar.
The Bread Bible ist in Ihrem Einkaufwagen hinzugefügt worden
+ EUR 3,00 Versandkosten
Gebraucht: Sehr gut | Details
Verkauft von worldofbooksde
Zustand: Gebraucht: Sehr gut
Kommentar: The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Möchten Sie verkaufen?
Zur Rückseite klappen Zur Vorderseite klappen
Hörprobe Wird gespielt... Angehalten   Sie hören eine Hörprobe des Audible Hörbuch-Downloads.
Mehr erfahren
Alle 3 Bilder anzeigen

The Bread Bible (Englisch) Gebundene Ausgabe – 11. November 2003

5.0 von 5 Sternen 1 Kundenrezension

Alle Formate und Ausgaben anzeigen Andere Formate und Ausgaben ausblenden
Preis
Neu ab Gebraucht ab
Kindle Edition
"Bitte wiederholen"
Gebundene Ausgabe
"Bitte wiederholen"
EUR 31,49
EUR 28,95 EUR 18,55
15 neu ab EUR 28,95 10 gebraucht ab EUR 18,55
click to open popover

Wird oft zusammen gekauft

  • The Bread Bible
  • +
  • The Baking Bible
Gesamtpreis: EUR 69,41
Die ausgewählten Artikel zusammen kaufen

Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.

  • Apple
  • Android
  • Windows Phone

Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.

Jeder kann Kindle Bücher lesen — selbst ohne ein Kindle-Gerät — mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.


Produktinformation

Produktbeschreibungen

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

This is a book that has left no questions about how to make and bake bread. The Bread Bible belongs in every baker's kitchen. --Marion Cunningham, author of The Fannie Farmer Cookbook

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 the misunderstandings by giving us The Bread Bible. My question is, 'When are we going to have a "Rose Levy Beranbaum National Holiday"?' --Charlie Trotter

Every book by Rose Levy Beranbaum is a highly anticipated event, but this one is particularly close to my heart. The Bread Bible brings together an amazing amount of useful information with many many great and trustworthy recipes you can always count on a recipe by Rose, and her attention to every detail. For a baker like me, this book is heavenly, just as the title promises. --Peter Reinhart, author of The Bread Baker's Apprentice

A quotation that I apparently utter with the repetitiveness of a mantra is Escoffier's declaration that 'the art of cookery is the constant expression of the present.' Trust Rose to understand this fully, as she uninterruptedly demonstrates the constant pitch-perfect responses to the craving for technical know-how of today's younger generations. --Michael Batterberry, founding editor of Food Arts and Food & Wine magazines

This is a book that has left no questions about how to make and bake bread. The Bread Bible belongs in every baker's kitchen. --Marion Cunningham, author of The Fannie Farmer Cookbook"

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 the misunderstandings by giving us The Bread Bible. My question is, 'When are we going to have a "Rose Levy Beranbaum National Holiday"?' --Charlie Trotter"

Every book by Rose Levy Beranbaum is a highly anticipated event, but this one is particularly close to my heart. The Bread Bible brings together an amazing amount of useful information with many many great and trustworthy recipes you can always count on a recipe by Rose, and her attention to every detail. For a baker like me, this book is heavenly, just as the title promises. --Peter Reinhart, author of The Bread Baker's Apprentice"

A quotation that I apparently utter with the repetitiveness of a mantra is Escoffier's declaration that 'the art of cookery is the constant expression of the present.' Trust Rose to understand this fully, as she uninterruptedly demonstrates the constant pitch-perfect responses to the craving for technical know-how of today's younger generations. --Michael Batterberry, founding editor of Food Arts and Food & Wine magazines"

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"

Rose will not only walk you through a recipe, she will hold your hand all the way. She is the ultimate perfectionist and we readers are the beneficiaries. We can always count on her to create recipes that not only work flawlessly, but taste out of this world. Way to go, Rose!--Maggie Glezer, author of Artisan Baking Across America

Alle Produktbeschreibungen

Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?

Kundenrezensionen

5.0 von 5 Sternen
5 Sterne
1
4 Sterne
0
3 Sterne
0
2 Sterne
0
1 Stern
0
Siehe die Kundenrezension
Sagen Sie Ihre Meinung zu diesem Artikel

Top-Kundenrezensionen

Format: Gebundene Ausgabe Verifizierter Kauf
Das Buch enthält die Maße in Cups (USA), Unzen und Gramm und ist daher gut und im Detail nachvollziehbar. Die Rezepte sind gut beschrieben. Viele Details zum Hintergrund erläutert.
1 Kommentar Eine Person fand diese Informationen hilfreich. War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Missbrauch melden

Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.4 von 5 Sternen 327 Rezensionen
3 von 3 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Fantastic content, HORRIBLE kindle edition. 14. Juli 2015
Von Sylvius - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
This is a fantastic book, the content is great. The poor rating relates to the kindle edition. It is one of the worst paper book to e-book transitions I have seen. The table of contents just lists chapter names without any listing of the recipes contained in each chapter. There is no easy way to find or jump to an individual recipe. The index is a useless joke in that it doesn't link to or show locations of the indexed words. The illustrations do not render well and often seem to be in the wrong place related to the text. I wish I could return it and just get the paper version (which I have gotten from the library in the past and have loved).
1 von 1 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen Is it just me?!! 10. August 2016
Von Melinda - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I rarely write a review but I am compelled by my continuous failures at producing reasonable loves from this so called "bible" . More like fishes than the loaves for me. I have tried several of the recipes, and although I have been successfully baking for 50 odd years, with almost no failure, this book is my Waterloo. I have yet to have an absolute success, but the cinnamon raisin bread did me in. I was skeptical as I followed the process, with as it turned out, good reason. Heavy, heavy heavy. Blog search, as usual with every recipe I have tried from this book. All I can say is good luck and try Tartines bread book.
1 von 1 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Excellent but annoyingly flawed in places 19. November 2013
Von R. L. Wexelblat - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This is a beautifully illustrated book with detailed directions for making all sorts of breads. The Jewish rye and pumpernickel came out great. Directions are quite detailed (with variants for hand or machine mixing and kneading and measures in English volume, ounces, and grams). In the recipes I've tried, the author uses start-them four-hours-to-a-day-before sponge starters... with three rises, so prepare to spend a lot of time from start to eat. It's worth the effort in my view.

B*U*T the proofreading in this book totally sucks. Both the recipes mentioned above were wrong as printed. Fortunately, I went to the author's web site to pick up errata after finding the first error. Errors are silly such as telling you to lower the oven temperature from 400 degrees to 400 degrees (only Farenheit oven temps, by the way) -- or subtle such as telling you to add rye flour when rye flour isn't even in the ingredients list. So definitely read carefully through each recipe before starting and check the author's site for corrections before proceeding.

But for the proofreading issues it would have been 5 stars.
4.0 von 5 Sternen This book explains a lot regarding your perfect loaf of bread. 26. April 2014
Von Roxxanne - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Modern bread is a disappointment. My best description is that it's paperhanger paste (harkening back to the old days when wall paper was hung using a glue of flour and water). I'm an experienced bread baker who sold fresh organic bread to local farm stands for a number of years. While I was successful making a variety of breads, I knew little to nothing of what was developing flavor, texture and crust. The Bread Bible provides that understanding. I have great respect for RLB's understanding of the chemistry behind the process & her desire to share it with others.

That said, I find her methods somewhat long & complicated. My bread baking is more simple & direct. Some comments I find confusing such as salt kills yeast. I've been adding my salt & dry yeast together forever with no apparent problem. I do refrain from adding my butter until gluten development has begun as I believe that it retards that development.

I'm working my way through the recipes as I love baking & sharing loaves of bread. Ms. Beranbaum has done a wonderful job of explaining the process. I encourage bread bakers, especially beginners, to pay heed to this book & keep it in their library of bread baking books.
6 von 6 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Amazing comprehensive bread book for anyone who want to make some serious bread 12. Oktober 2009
Von K. King - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
Waren diese Rezensionen hilfreich? Wir wollen von Ihnen hören.