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The bread bible

Author: Rose Levy Beranbaum
Publisher: New York : Norton, ©2003.
Edition/Format:   Book : English : 1st ed
Database:WorldCat
Summary:
Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Rose Levy Beranbaum
ISBN: 0393057941 9780393057942
OCLC Number: 51810761
Description: 640 p. : ill. (some col.) ; 26 cm.
Contents: Introduction --
The ten essential steps of making bread --
Quick breads, little quick breads (muffins, biscuits, and scones), little yeast breads, and batter breads --
Flatbreads --
Soft sandwich loaves and dinner rolls --
Heart breads --
Sourdough --
The brioche family of breads --
Ingredients --
Ingredient sources --
Equipment --
Equipment source --
Glossary of bread baking terms.
Responsibility: Rose Levy Beranbaum ; photographs by Gentl & Hyers/Edge ; illustrations by Alan Witschonke ; foreword by Michael Batterberry.

Abstract:

Bread bakers have here 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 taste of  Read more...

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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 Read more...

 
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