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The bread bible

Author: Rose Levy Beranbaum
Publisher: New York : Norton, ©2003.
Edition/Format:   Print book : English : 1st edView all editions and formats
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
Nonfiction
Document Type: Book
All Authors / Contributors: Rose Levy Beranbaum
ISBN: 0393057941 9780393057942
OCLC Number: 51810761
Awards: Winner of Gourmand World Cookbook Award 2003
Description: 640 pages : illustrations (some color) ; 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 --
Hearth breads --
Sourdough --
The brioche family of breads --
Ingredients --
Ingredient sources --
Equipment --
Equipment sources --
Glossary of bread baking terms.
Responsibility: Rose Levy Beranbaum ; photographs by Gentl & Hyers/Edge ; illustrations by Alan Witschonke ; foreword by Michael Batterberry.

Abstract:

The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.  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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