About this cooking
The Bread Bible by Rose Levy Beranbaum, Alan Witschonke, Michael Batterberry is a cooking available to read on EtoBox.
<p>The new baking masterwork from the author of <i>The Cake Bible</i> and <i>The Pie and Pastry Bible.</i></p> <h3>Publishers Weekly</h3> <p>As in her seminal The Cake Bible, which won an IACP prize, Beranbaum doesn't just offer recipes here; she dissects them, explains how they work, then puts them back together again with a number of variations. The front matter to what Beranbaum terms her "bread biography" contains perhaps the best explanation anywhere of how yeast works and a description of the sponge method used for almost every yeast-risen bread. Each recipe also includes a "Rose ratio," which shows at a glance the percentage of water, yeast, flour and fat in each bread. The author's discussion of the pros and cons of various kneading methods (bread machine, by hand, etc.) is invaluable. After all this information, bakers will be eager to get to the recipes, which are equally rewarding. Beranbaum covers everything from a Chocolate Bread made with cocoa nibs to a Traditional Challah. Recipes are arranged by type of bread, with groups including sandwich loaves and dinner rolls and brioche breads. A chapter on artisanal hearth breads includes Heart of Wheat Bread, with wheat ger
It is typically read by readers building habits, skills, productivity or wellbeing.
Common subject areas: self-improvement, productivity, wellness.
- Author
- Rose Levy Beranbaum, Alan Witschonke, Michael Batterberry
- Publisher
- W. W. Norton & Company, Incorporated
- Published
- 2003
- Language
- EN
- ISBN
- 9780393057942
- Category
- cooking
- Subjects
- Fiction, Reference, Cooking