Book : The Bread Bible - Beranbaum, Rose Levy

-Titulo Original : The Bread Bible

-Fabricante :

W. W. Norton & Company

-Descripcion Original:

Winner of the Gourmand World Cookbook Award, Best Bread Book The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaums trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. Understanding and Pointers for Success sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases. 225 line drawings and 32 pages of color illustrations Review Rose Levy Beranbaums 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 books final look at ingredients, these mini-texts provide information uncommon to most home bread books, rendered in simple language that allays fears of putting ones 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. Its the real deal for those willing to bake along with Rose. --Arthur Boehm From Publishers Weekly As in her seminal The Cake Bible, which won an IACP prize, Beranbaum doesnt 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 authors 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 b