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The Bread Bible: 300 Favorite Recipes [Paperback]

Beth Hensperger
4.0 out of 5 stars  See all reviews (20 customer reviews)
List Price: CDN$ 24.95
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Book Description

Aug. 15 2004
The Bread Bible is the one book on the subject no kitchen should be without - and now it's available in paperback. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns - the choices are endless. The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is "a keeper for anyone who likes to bake or plans to get started." - Chicago Tribune

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Product Description

From Amazon

Weighing almost as much as a small child, Beth Hensperger's The Bread Bible contains 300 recipes, plus slice after slice of baking wisdom. Hensperger certainly knows her bread: she is the author of several other yeasty numbers, including the mouthwatering Bread for All Seasons and the feisty Breads of the Southwest. Her Bible features simple, basic breads, such as White Mountain Bread, French Bread, and an Old-Fashioned 100 Percent Whole-Wheat Bread, as well as fancier breads such as Brown Rice Bread with Dutch Crunch Topping and a tangy Anadama Bread with Tillamook Cheddar Cheese. Not forgotten are scones, biscuits, pizzas, croissants, waffles, muffins--and even coffee cakes. As can be expected from such a hefty, all-encompassing volume, many breads demand the skills of agile and able bakers. Crescia al Formaggio, an aesthetically pleasing savory cheese bread, requires scrupulous time-keeping and copious amounts of elbow grease and patience. Of course, the rewards are high. Happily, many other loaves can be whipped up in a bread machine, and are equally satisfying. An Old-Fashioned Oatmeal Bread using Irish oats makes everything good with the world with its rich, nutty texture. Hensperger's sweet treats are also a delight--the Blueberry Gingerbread works wonders with vanilla ice cream, and won't take up your whole day slaving over a hot stove.

Although The Bread Bible would have benefited from color photographs to tease the taste buds, Hensperger's latest ode to bread will still prove invaluable for both new and seasoned bakers. --Naomi Gesinger --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

Longtime San Francisco resident, cooking instructor and author (Bread for All Seasons) Hensperger offers a compelling and innovative collection of bread recipes for contemporary home bakers. With a significant nod to classic yeast breads, her extensive repertoire includes basic white, whole-wheat and rye loaves, sour starters, savory main-dish breads, even dessert and quick breads?just to name a few. Staunchly adhering to her philosophy that "breadmaking is nothing more than a series of sequential steps executed in a predictable order," she presents step-by-step instructions with great finesse and clarity. Where applicable, Hensperger provides useful addendum notes, divulges invaluable "Baker's Wisdom" baking tips and offers creative recipe variations (e.g., Cornmeal Brioche and Basic Pizza Dough). Taking into account busy schedules and state-of-the-art baking equipment, Hensperger devotes two end chapters to breads made with food processors and bread machines. For those who feel daunted by the prospect of baking bread, Hensperger encourages and inspires with a "breadmaking is for everyone" ethos and easy, vibrant prose infused with obvious passion for her craft.
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Inside This Book (Learn More)
First Sentence
The simple pleasure of savoring homemade fresh bread reminds us of how wonderful the basic integrity of premium-quality ingredients is. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most helpful customer reviews
4.0 out of 5 stars Excellent book, but no photos Dec 15 2010
By Janelle
Format:Paperback|Verified Purchase
If you're wanting a cookbook that has nearly every bread recipe known to man, this might be the one. The set up of the book is easy to follow and there are some excellent recipes (I haven't had a chance to try more than a few). Despite the size of this book, it is one of those paperbacks that has the soft spine so that it will actually stay open on the cupboard. The one drawback is that there are absolutely no photos of the recipes. There are some drawings that take you through some of the more complicated steps for some of the breads, but no images of the finished product. And unfortunately that is sometimes needed in order to convince me to try an unusual recipe, or at least catch my attention. All in all, I'd probably order it again.
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4.0 out of 5 stars My favorite bread cookbook July 19 2004
Format:Hardcover
I really enjoy this cookbook; I cook the banana bread recipe from this every time I get 3 mashy bananas. I keep running through different recipes, and I've still not gotten a bread disaster. I tend to mostly use my bread machine's dough cycle, and form the bread myself, but since I got a higher quality bread machine, the recipes are also working fabulously in the various machine cycles. I highly recommend this book; lack of illustrations seem to bother some, but it's not really been an issue for me.
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4.0 out of 5 stars A Bible for the Home, but not for the Seminary Jan. 16 2004
Format:Hardcover
This is the first of two books by the same name 'The Bread Bible' written by Beth Hensperger and published by Chronicle Books in 1999. The second book with this title, written by Rose Levy Beranbaum and published by W. W. Norton & Company in 2003 I have reviewed earlier, before I discovered this title.
This occurrence is actually a rare good fortune, as it gives us a chance to compare two essays of exactly the same subject and pick that effort which does the better job on the subject. Both authors appear to have ample credentials for the chuzpah required to write a book with such a pretentious title. Ms. Hensperger has written five other books on bread baking and Ms. Beranbaum has written three other large, well received books on baking, two of which are also 'bibles' on their topics.
Ms. Hensperger gives us 473 pages of text and 21 pages of index at $32.50 while Ms. Beranbaum gives us 608 pages of text and 21 pages of index for $35.00. Ms. Hensperger gives us 25 very useful introductory pages on equipment, flour, and general techniques. Ms. Beranbaum gives us 62 pages of what I considered to be a model of culinary writing on the ten essential steps to making bread. This is the first sign that Ms. Beranbaum is aiming at a much more sophisticated audience than Ms. Hensperger.
Ms. Hensperger gives us no color photographs or diagrams illustrating techniques. The few line drawings seem to be primarily for decoration. Ms. Beranbaum's book provides four sections of full color photographs of the baked products essayed in the book. She also provides many pages of expertly done line drawings illustrating baking techniques such as the 'business letter fold', layering foccacia with herbs, and making sticky buns. Other line drawings give very good pictures of baking equipment.
Ms.
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4.0 out of 5 stars Almost perfect Dec 12 2002
By A Customer
Format:Hardcover
I've had great success with the recipes I've tried from this book. The Oatmeal Potato bread was hearty, delicious, and nutritious, and the Sweet Vanilla Challah is still getting compliments from friends. I bake up a batch of the banana nut muffins almost weekly.
This would be a 5 star-book except for its woeful lack of illustrations, which would make loaf shaping much easier (I still can't figure out how to make a "turban" based on her written instructions) and/or photographs of the final product.
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5.0 out of 5 stars 5 Stars Says It All Nov. 24 2002
By A Customer
Format:Hardcover
What more can a person say? Everything you wanted to know about bread is here. My family loves bready things and this book supplies it all.
If you like to bake bread or want to learn how, buy this book.
Thank you Beth!
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3.0 out of 5 stars great sounding,..not so great tasting Nov. 16 2002
By Amanda
Format:Hardcover
Although the recipes sounded good and turned out correctly, the flavor was ordinary and a let down. I wouldn't buy this book if you are looking for extraordinary.
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2.0 out of 5 stars a disappointment Oct. 14 2002
By A Customer
Format:Hardcover
The first two recipes I've wanted to try have had errors. One didn't call for milk in the ingredients, but did in the instructions. The instructions for a sesame twist bread made with semolina don't really explain how to twist it. This is one that really could have profited from some kind of illustration. Another irritation is that neither the table of contents nor the index have the page numbers of the recipes--only the page numbers of the sections. Finally, a bread "bible" should really have a better recipe for French bread, made with a fermented starter.
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4.0 out of 5 stars a lot of solid recipes July 27 2002
Format:Hardcover
A very good selection of recipes. 2 minor quibbles (which, I should point out, I have with many cookbooks):
1: In recipes, please don't tell the baker to use "quick-cooking imported Irish oatmeal" when just saying "rolled oats" will do. If the author would like to do a chapter on the value of using high quality ingredients, splendid, but it grows tiresome to read "fine yellow cornmeal, preferably stone ground" when simply "cornmeal" would do.
2: More fat does not a better bread or muffin make. Nuff said.
Those issues aside, this is a very nice selection of recipes.
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