--- product_id: 97929064 title: "The Bread Bible" price: "€ 19.73" currency: EUR in_stock: false reviews_count: 13 url: https://www.desertcart.gr/products/97929064-the-bread-bible store_origin: GR region: Greece --- # The Bread Bible **Price:** € 19.73 **Availability:** ❌ Out of Stock ## Quick Answers - **What is this?** The Bread Bible - **How much does it cost?** € 19.73 with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.gr](https://www.desertcart.gr/products/97929064-the-bread-bible) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Winner of the Gourmand World Cookbook Award, Best Bread Book Named a Best Bread Cookbook by Food & Wine The Bread Bible gives bread bakers 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 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. Review: Amazing comprehensive bread book for anyone who want to make some serious bread - If it puts it in context, I was inspired to come write this review while biting into rolls made out of the books "mushroom bread" recipe. One bite filled me with so much joy, I felt it necessary to share how wonderful they were and had to think how best to do it. There's a lot of information out there about why this book is great, so I'll run down what I particularly like about it from my perspective. -She uses weights! I cannot emphasize how important this is to me, as you really truly can't measure flour consistently by volume, and it annoys me how many books there are out there that assume I won't bother to buy a $20 scale even though I've just bought a $20 book about bread baking. She has volumes too, which is particularly useful for the very small quantity ingredients that I can't measure with any accuracy on my scale. It'll also help if you're in a pinch and don't have a scale, but if you're going to shell out for the book, you might as well get the scale. -Compared to a few other high-rated "serious" bread books out there, this one is not snooty enough to assume only traditional breads are what should be covered. I love that this covers non-yeast breads, sweet breads, sour doughs, even biscuits and scones. -The book allows for tons of versatility, beyond the number of recipes she already has. She constantly lists alternate ways of doing things- kneading by hand or by mixer, cooking ahead and finishing later or cooking the day of, quicker or slower "ultimate flavor version", and all kind of variations on different breads be it different shape options with their related cooking times and how to add additional goodies of different types. If you really read her recipes and the other information she gives you, you can really start to get a feel for how these recipes come together and how different ingredients and techniques effect your bread. And if you're scared of experimentation, she's excrutiatingly detailed in her recipes so you're not really required to take any risks. -She elaborates on EVERYTHING. I am very scientifically minded, and it is fantastic to me that there's so much information in here. She even has an invaluable discussion about ingredients at the end. -The author LOVES bread. You can feel it in the way she writes about it, and it makes you feel excited about the bread before you've even made it. She gives wonderful introductions that give you a great feel for what to expect of the bread- her descriptions are reverent and accurate and often give some context that makes you feel her personal connection to the bread. It's like getting a recipe from a close friend or family member. -The bread is incredible! I've yet to be disappointed in anything I've made, and the hearth bread has become my standard. I've had the benefit of being very close to a bakery, but I can still tell you nothing beats being able to eat the bread still hot out of the oven. Happy baking. Review: Comprehensive and superb guide to breadmaking - I am a good to very good cook but a novice baker, and I've long been intrigued by the possibilities of making my own bread. A friend recommended this book and I've already thanked her the best way possible - with some superb bread. Aside from having a lot of excellent recipes (I've tried four of them already, with good results), this book excels in giving you a great understanding of what you are doing and why. Don't neglect the initial chapters, which take you through the basics and into advanced techniques, before you just dive into one of the wonderful recipes. And read the recipes thoroughly (twice or more) before starting; the end of the recipes contain tips for success and interesting variations that you may want to try, and since bread making is complex, you don't want to get stuck frantically reading between steps to figure out what you want to do next. The recipes are explained thoroughly but can be hard to follow; given the complexity of the subject I think that the author has done a great job walking you through the process. Again, read the introductory material first and you will understand the recipes better. The best part about the book is that you will understand what you are doing. Percentages are given for each recipe and the narratives give you insight into why things are happening, what can go wrong, and how to correct deficiencies in your finished breads. With this, time, and patience, you will be able to improve your baking and ultimately be able to come up with your own variations with confidence that you won't be blindly experimenting. More photos would have been nice, especially of the more basic hearth breads, but I wanted a cookbook, not a coffee table book, so I don't mark the review down for that. I recommend this for the novice and experienced baker alike; the novice will get a great foundation in bread making, and the experienced baker will be able to refine their techniques and benefit from the trove of recipes. Enjoy! ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #398,593 in Kindle Store ( See Top 100 in Kindle Store ) #51 in Biscuit, Muffin & Scone Baking #105 in Bread Baking (Books) #212 in Bread Baking (Kindle Store) | ## Images ![The Bread Bible - Image 1](https://m.media-amazon.com/images/I/81zwEyIC2HL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Amazing comprehensive bread book for anyone who want to make some serious bread *by K***G on October 12, 2009* If it puts it in context, I was inspired to come write this review while biting into rolls made out of the books "mushroom bread" recipe. One bite filled me with so much joy, I felt it necessary to share how wonderful they were and had to think how best to do it. There's a lot of information out there about why this book is great, so I'll run down what I particularly like about it from my perspective. -She uses weights! I cannot emphasize how important this is to me, as you really truly can't measure flour consistently by volume, and it annoys me how many books there are out there that assume I won't bother to buy a $20 scale even though I've just bought a $20 book about bread baking. She has volumes too, which is particularly useful for the very small quantity ingredients that I can't measure with any accuracy on my scale. It'll also help if you're in a pinch and don't have a scale, but if you're going to shell out for the book, you might as well get the scale. -Compared to a few other high-rated "serious" bread books out there, this one is not snooty enough to assume only traditional breads are what should be covered. I love that this covers non-yeast breads, sweet breads, sour doughs, even biscuits and scones. -The book allows for tons of versatility, beyond the number of recipes she already has. She constantly lists alternate ways of doing things- kneading by hand or by mixer, cooking ahead and finishing later or cooking the day of, quicker or slower "ultimate flavor version", and all kind of variations on different breads be it different shape options with their related cooking times and how to add additional goodies of different types. If you really read her recipes and the other information she gives you, you can really start to get a feel for how these recipes come together and how different ingredients and techniques effect your bread. And if you're scared of experimentation, she's excrutiatingly detailed in her recipes so you're not really required to take any risks. -She elaborates on EVERYTHING. I am very scientifically minded, and it is fantastic to me that there's so much information in here. She even has an invaluable discussion about ingredients at the end. -The author LOVES bread. You can feel it in the way she writes about it, and it makes you feel excited about the bread before you've even made it. She gives wonderful introductions that give you a great feel for what to expect of the bread- her descriptions are reverent and accurate and often give some context that makes you feel her personal connection to the bread. It's like getting a recipe from a close friend or family member. -The bread is incredible! I've yet to be disappointed in anything I've made, and the hearth bread has become my standard. I've had the benefit of being very close to a bakery, but I can still tell you nothing beats being able to eat the bread still hot out of the oven. Happy baking. ### ⭐⭐⭐⭐⭐ Comprehensive and superb guide to breadmaking *by C***X on May 29, 2012* I am a good to very good cook but a novice baker, and I've long been intrigued by the possibilities of making my own bread. A friend recommended this book and I've already thanked her the best way possible - with some superb bread. Aside from having a lot of excellent recipes (I've tried four of them already, with good results), this book excels in giving you a great understanding of what you are doing and why. Don't neglect the initial chapters, which take you through the basics and into advanced techniques, before you just dive into one of the wonderful recipes. And read the recipes thoroughly (twice or more) before starting; the end of the recipes contain tips for success and interesting variations that you may want to try, and since bread making is complex, you don't want to get stuck frantically reading between steps to figure out what you want to do next. The recipes are explained thoroughly but can be hard to follow; given the complexity of the subject I think that the author has done a great job walking you through the process. Again, read the introductory material first and you will understand the recipes better. The best part about the book is that you will understand what you are doing. Percentages are given for each recipe and the narratives give you insight into why things are happening, what can go wrong, and how to correct deficiencies in your finished breads. With this, time, and patience, you will be able to improve your baking and ultimately be able to come up with your own variations with confidence that you won't be blindly experimenting. More photos would have been nice, especially of the more basic hearth breads, but I wanted a cookbook, not a coffee table book, so I don't mark the review down for that. I recommend this for the novice and experienced baker alike; the novice will get a great foundation in bread making, and the experienced baker will be able to refine their techniques and benefit from the trove of recipes. Enjoy! ### ⭐⭐⭐⭐⭐ Outstanding cookbook and reference guide for the serious baker! *by M***. on June 27, 2017* This is not Bread-Baking 101. If you're looking to get your "yeast wet" and starting out in bread-baking, this is not the book for you. I recommend the Cooks' Illustrated or King Arthur volumes for a jump start. It's not Bread-Baking 202: at that level, I recommend the Lahey and Tartine books when you're ready to take your bread to the first artisanal level. Rose's Bread bible is arguably 303, but it reads more like a Senior Seminar text. It's encyclopedic, it's vast, it contains everything you could possibly want to know about bread baking. Not just yeast baking, but, yes, it does include quick breads, biscuits, scones, bagels, flatbreads, and pizza, and I'm happy that it does. I own and swear by RLB's invaluable Pie & Pastry Bible and her Baking bible. I've read her Cake Bible, and I've purchased one of her video lessons from Craftsy. She seems to me to be the most fastidious, obsessed, cautious, and thorough cookbook author on the planet. And, of course, it's not surprising that she's received literally dozens of prestigious cookbook awards and nominations. Everything one could possibly want to know about bread-baking in the home is in here. In typical Rose fashion, she has dozens of pages devoted to types of equipment, tips about ingredients, and, of course, sources. However, be warned: It's not a recipe book. I think it's best enjoyed by those of us who love to plan our cooking as much as we like to execute our cooking, sitting down an evening (or two or three) ahead and plan our approach. We'll skip back to the introductory pages and figure out which tips apply to our recipe. We'll review the many drawings illustrating many ways, for example, we might choose to slash our risen and formed bread. We'll skip forward to check the tips at the end of the book. We'll make notes, copy pages. I have sworn by Rose's recipes for years and years, and I can't wait to try her technique for soft rolls--something that has never worked for me in the many recipes I've tried over the years. Finally, several other reviewers are quite correct in noting that this is a particularly bad Kindle cookbook format. If I could, I'd ding the review half a star for the formatting. Inexplicably, a couple of dozen lovely photographs pop up at the very end of the book. However, there is no link within the recipes to alert us that a photo is available. The index is non-clickable, and the Table of Contents does not list specific recipes or topics. I suggest bookmarking as you read, whether electronically or with a piece of paper: that's what I'll do when I sit down with a glass of wine to plan my first trial of Rose's soft dinner rolls. If only one or two "recipes" in this book work for me, I'm buying the hardcover (as I did with Pie & Pastry Bible, only after borrowing from my public library twice!) because I know I'll want it in my library along with Rose's other books. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.gr/products/97929064-the-bread-bible](https://www.desertcart.gr/products/97929064-the-bread-bible) --- *Product available on Desertcart Greece* *Store origin: GR* *Last updated: 2026-05-20*