Book
The bread bible / Rose Levy Beranbaum ; photographs by Gentl & Hyers/Edge ; illustrations by Alan Witschonke ; foreword by Michael Batterberry.
Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.
Record details
- ISBN: 0393057941
- ISBN: 9780393057942
- Physical Description: 640 pages : illustrations (some color) ; 26 cm
- Edition: 1st ed.
- Publisher: New York : Norton, ©2003.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (pages 607-608) and index. |
| Formatted Contents Note: | 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. |
Search for related items by subject
| Subject: | Bread. Bread. |
| Genre: | Nonfiction. Cookbooks. Cookbooks. |
Other Formats and Editions
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date | |
|---|---|---|---|---|---|---|
| Burlington Public Library | 641.815 BERANBAU 2003 | 39851001578179 | Non-fiction | Copy hold | Available | - |
| LDR | 02450cam a22005534a 4500 | ||
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| 100 | 1 | . | ‡aBeranbaum, Rose Levy. |
| 245 | 1 | 4. | ‡aThe bread bible / ‡cRose Levy Beranbaum ; photographs by Gentl & Hyers/Edge ; illustrations by Alan Witschonke ; foreword by Michael Batterberry. |
| 250 | . | ‡a1st ed. | |
| 260 | . | ‡aNew York : ‡bNorton, ‡c©2003. | |
| 300 | . | ‡a640 pages : ‡billustrations (some color) ; ‡c26 cm | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 504 | . | ‡aIncludes bibliographical references (pages 607-608) and index. | |
| 520 | . | ‡aPresents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry. | |
| 505 | 0 | . | ‡aIntroduction -- 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. |
| 650 | 0. | ‡aBread. | |
| 650 | 7. | ‡aBread. ‡2fast ‡0(OCoLC)fst01198482 | |
| 655 | 4. | ‡aNonfiction. | |
| 655 | 7. | ‡aCookbooks. ‡2fast ‡0(OCoLC)fst01752725 | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft | |
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