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The Bread Bible: 300 Favorite Recipes by [Hensperger, Beth]
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The Bread Bible: 300 Favorite Recipes Kindle Edition


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Length: 496 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English

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Review

The Bread Bible Reviews From: Publishers Weekly Booklist Columbus Dispatch Sacramento Bee 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. From: Booklist The mark of any good cookbook is its "clippability." How overwhelming is your desire to photocopy or bookmark several recipes? Hensberger's latest cookbook deserves a positive answer to this question. Just waiting for adept (or even amateur) baking fingers are 300 recipes, each meticulously crafted to ensure success. In fact, the entire book is intended to soothe anxious minds. A slew of "baker's wisdom" tips explain techniques: re-heating homemade tortillas, for example, requires only 30 seconds of microwave time. Lead-ins to each recipe also instruct on specifics; in one, the best Yorkshire pudding demands room temperature ingredients, a very hot pan, and instructions followed to the letter. From: Columbus Dispatch The Bread Bible by Beth Hensperger is this author's sixth book on the subject. She recognizes that for the "the connoisseur who doesn't want to get flour on his counter," bread machines "are revolutionizing the age-old art of yeast baking." The heart of his well-thought-out volume, however, lies in the need to knead by hand. Her chapters begin with back-to-basics white breads such as French, White Mountain, Farm-Style With Cardamom, and Buttermilk Honey. This knowledgeable author's step-by-step instructions, presented in a clear and concise manner, contribute to easier and more enjoyable bread-making, even for the longer, more complex recipes. The Bread Bible is a learned volume packed with hours of enjoyment for baker and consumer alike. From: Sacramento Bee In a market crowded with specialized bread books, Beth Hensperger has gone her own way. In her latest book, The Bread Bible, the subtitle, "300 Favorite Recipes," tells the real story. Hensperger, the author of five other books on bread, invites readers to take a peek into her recipe file and try the ones she likes best. A page that will get sticky and dusty over the years in my kitchen is the one with a recipe for farm-style white bread with cardamom. The recipe makes four beautiful, shiny sandwich loaves. Though there is a relatively large amount of sugar in the dough, it balances perfectly with the cardamom. As you eat it, the cardamom flavor builds in intensity and yet is never so strong that you would hesitate to pair the bread with other foods. (It was delicious spread with goat cheese.) Publishing a collection of favorite recipes is actually the old way of cookbook writing. The Bread Bible is a sound and pleasant revival of that approach. The Bread Bible Reviews From: Publishers Weekly Booklist Columbus Dispatch Sacramento Bee 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. From: Booklist The mark of any good cookbook is its "clippability." How overwhelming is your desire to photocopy or bookmark several recipes? Hensberger's latest cookbook deserves a positive answer to this question. Just waiting for adept (or even amateur) baking fingers are 300 recipes, each meticulously crafted to ensure success. In fact, the entire book is intended to soothe anxious minds. A slew of "baker's wisdom" tips explain techniques: re-heating homemade tortillas, for example, requires only 30 seconds of microwave time. Lead-ins to each recipe also instruct on specifics; in one, the best Yorkshire pudding demands room temperature ingredients, a very hot pan, and instructions followed to the letter. From: Columbus Dispatch "The Bread Bible" by Beth Hensperger is this author's sixth book on the subject. She recognizes that for the "the connoisseur who doesn't want to get flour on his counter," bread machines "are revolutionizing the age-old art of yeast baking." The heart of his well-thought-out volume, however, lies in the need to knead by hand. Her chapters begin with back-to-basics white breads such as French, White Mountain, Farm-Style With Cardamom, and Buttermilk Honey. This knowledgeable author's step-by-step instructions, presented in a clear and concise manner, contribute to easier and more enjoyable bread-making, even for the longer, more complex recipes. "The Bread Bible" is a learned volume packed with hours of enjoyment for baker and consumer alike. From: Sacramento Bee In a market crowded with specialized bread books, Beth Hensperger has gone her own way. In her latest book, "The Bread Bible, " the subtitle, "300 Favorite Recipes," tells the real story. Hensperger, the author of five other books on bread, invites readers to take a peek into her recipe file and try the ones she likes best. A page that will get sticky and dusty over the years in my kitchen is the one with a recipe for farm-style white bread with cardamom. The recipe makes four beautiful, shiny sandwich loaves. Though there is a relatively large amount of sugar in the dough, it balances perfectly with the cardamom. As you eat it, the cardamom flavor builds in intensity and yet is never so strong that you would hesitate to pair the bread with other foods. (It was delicious spread with goat cheese.) Publishing a collection of favorite recipes is actually the old way of cookbook writing. "The Bread Bible" is a sound and pleasant revival of that approach. The Bread Bible Reviews From: Publishers Weekly Booklist Columbus Dispatch Sacramento Bee From: Publishers WeeklyLongtime 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. From: BooklistThe mark of any good cookbook is its "clippability." How overwhelming is your desire to photocopy or bookmark several recipes? Hensberger's latest cookbook deserves a positive answer to this question. Just waiting for adept (or even amateur) baking fingers are 300 recipes, each meticulously crafted to ensure success. In fact, the entire book is intended to soothe anxious minds. A slew of "baker's wisdom" tips explain techniques: re-heating homemade tortillas, for example, requires only 30 seconds of microwave time. Lead-ins to each recipe also instruct on specifics; in one, the best Yorkshire pudding demands room temperature ingredients, a very hot pan, and instructions followed to the letter. From: Columbus Dispatch"The Bread Bible" by Beth Hensperger is this author's sixth book on the subject. She recognizes that for the "the connoisseur who doesn't want to get flour on his counter," bread machines "are revolutionizing the age-old art of yeast baking." The heart of his well-thought-out volume, however, lies in the need to knead by hand. Her chapters begin with back-to-basics white breads such as French, White Mountain, Farm-Style With Cardamom, and Buttermilk Honey. This knowledgeable author's step-by-step instructions, presented in a clear and concise manner, contribute to easier and more enjoyable bread-making, even for the longer, more complex recipes. "The Bread Bible" is a learned volume packed with hours of enjoyment for baker and consumer alike. From: Sacramento BeeIn a market crowded with specialized bread books, Beth Hensperger has gone her own way. In her latest book, "The Bread Bible, " the subtitle, "300 Favorite Recipes," tells the real story. Hensperger, the author of five other books on bread, invites readers to take a peek into her recipe file and try the ones she likes best. A page that will get sticky and dusty over the years in my kitchen is the one with a recipe for farm-style white bread with cardamom. The recipe makes four beautiful, shiny sandwich loaves. Though there is a relatively large amount of sugar in the dough, it balances perfectly with the cardamom. As you eat it, the cardamom flavor builds in intensity and yet is never so strong that you would hesitate to pair the bread with other foods. (It was delicious spread with goat cheese.) Publishing a collection of favorite recipes is actually the old way of cookbook writing. "The Bread Bible" is a sound and pleasant revival of that approach. The Bread Bible Reviews From: Publishers Weekly Booklist Columbus Dispatch Sacramento Bee 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. From: Booklist The mark of any good cookbook is its "clippability." How overwhelming is your desire to photocopy or bookmark several recipes? Hensberger's latest cookbook deserves a positive answer to this question. Just waiting for adept (or even amateur) baking fingers are 300 recipes, each meticulously crafted to ensure success. In fact, the entire book is intended tosoothe anxious minds. A slew of "baker's wisdom" tips explain techniques: re-heating homemade tortillas, for example, requires only 30 seconds of microwave time. Lead-ins to each recipe also instruct on specifics; in one, the best Yorkshire pudding demands room temperature ingredients, a very hot pan, and instructions followed to the letter. From: Columbus Dispatch "The Bread Bible" by Beth Hensperger is this author's sixth book on the subject. She recognizes that for the "the connoisseur who doesn't want to get flour on his counter," bread machines "are revolutionizing the age-old art of yeast baking." The heart of his well-thought-out volume, however, lies in the need to knead by hand. Her chapters begin with back-to-basics white breads such as French, White Mountain, Farm-Style With Cardamom, and Buttermilk Honey. This knowledgeable author's step-by-step instructions, presented in a clear and concise manner, contribute to easier and more enjoyable bread-making, even for the longer, more complex recipes. "The Bread Bible" is a learned volume packed with hours of enjoyment for baker and consumer alike. From: Sacramento Bee In a market crowded with specialized bread books, Beth Hensperger has gone her own way. In her latest book, "The Bread Bible," the subtitle, "300 Favorite Recipes," tells the real story. Hensperger, the author of five other books on bread, invites readers to take a peek into her recipe file and try the ones she likes best. A page that will get sticky and dusty over the years in my kitchen is the one with a recipe for farm-style white bread with cardamom. The recipe makes four beautiful, shiny sandwich loaves. Though there is a relatively largeamount of sugar in the dough, it balances perfectly with the cardamom. As you eat it, the cardamom flavor builds in intensity and yet is never so strong that you would hesitate to pair the bread with other foods. (It was delicious spread with goat cheese.) Publishing a collection of favorite recipes is actually the old way of cookbook writing. "The Bread Bible" is a sound and pleasant revival of that approach.

Product Description

The Bread Bible is the one book on the subject no kitchen should be without. 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.

Product details

  • Format: Kindle Edition
  • File Size: 3024 KB
  • Print Length: 496 pages
  • Publisher: Chronicle Books LLC (3 December 2013)
  • Sold by: Amazon Australia Services, Inc.
  • Language: English
  • ASIN: B00GUPBRUG
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #9,634 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Amazon.com: 4.3 out of 5 stars 167 reviews
Kate
3.0 out of 5 starsGood selection of rich breads
5 May 2018 - Published on Amazon.com
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21 people found this helpful.
Jacqueline Kiffe
5.0 out of 5 starsExcellent, practical
25 February 2019 - Published on Amazon.com
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9 people found this helpful.
Theresa H.
5.0 out of 5 starsbread Bible
5 June 2014 - Published on Amazon.com
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24 people found this helpful.
Richard H.
5.0 out of 5 starsVery good book.
29 April 2017 - Published on Amazon.com
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21 people found this helpful.
knm
5.0 out of 5 starsJust what I needed
7 January 2015 - Published on Amazon.com
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17 people found this helpful.