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The Bread Bible: Beth Hensperger's 300 Favorite Recipes (Anglais) Relié – 1 décembre 1998

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Beth Hensperger is an acclaimed San Francisco Bay Area-based food writer, cooking instructor, and bread maven who has written articles for Cooking Light , Shape , Bon Appetit , and Family Circle magazines among others and pens a weekly baking column in the San Jose Mercury News . --Ce texte fait référence à l'édition Broché .

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The simple pleasure of savoring homemade fresh bread reminds us of how wonderful the basic integrity of premium-quality ingredients is. Lire la première page
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) HASH(0x9f009e7c) étoiles sur 5 147 commentaires
54 internautes sur 54 ont trouvé ce commentaire utile 
HASH(0x9eea3a08) étoiles sur 5 What a wonderful bread baking experience 9 septembre 2007
Par Erin O. Clayton - Publié sur
Format: Broché
This book is just wonderful! I have been baking bread by hand for several years now and have thouroughly enjoyed it, but this book has helped me to stretch beyond the recipe and try some new things. In the past 2 weeks, I think I have made 7 recipes out of this book. I just can't seem to stop. The Bulgur Oatmeal bread, I think, is the best bread I have ever tasted. Absolutely AMAZING! I also made the Sesame Burger Buns, Whole Wheat Long Rolls, Vienna Bread, Pain Campagne and Farm-Style White Bread with Cardamom. I have probably 200 cookbooks and this is my new favorite! A must read!
159 internautes sur 170 ont trouvé ce commentaire utile 
HASH(0x9ef00354) étoiles sur 5 A Bible for the Home, but not for the Seminary 16 janvier 2004
Par B. Marold - Publié sur
Format: Relié
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. Hensperger's Table of Contents with the name of each and every recipe spelled out is much more to my taste than Ms. Beranbaum's simple chapter headings. Fitting Ms. Hensperger's home baker orientation, she has two whole chapters devoted to using a food processor and a bread machine for bread recipes. Ms. Beranbaum discusses bread machines, finds useful things they can do, but ultimately keeps them on the sidelines due to their small capacity and the tendency of most to heat the dough, causing a too fast rise in the dough for optimum taste. Rose is certainly not a Luddite, as she makes extensive use of the KitchenAid stand mixer and its big brother the Hobart stand mixer. I prefer to not use bread machines. If you are comfortable with them, Ms. Hensperger may have more to offer you.
It is no surprise that both authors deal with brioche. Ms. Hensperger includes four recipes for brioche and three variations. All are embedded in a chapter on egg breads including Challah. Ms. Beranbaum devotes a whole chapter of 45 pages to brioche, including Challah, cinnamon buns, panettone, and a provocatively named `stud muffin'. Lots of variations on each recipe are given. As with all recipes, Ms. Beranbaum's approach is much more detailed and precise. The most obvious sign is that all of Rose's recipes give ingredients in both volume and weight in imperial and metric units. This feature alone would swing my choice in favor of Ms. Beranbaum's work. Another example of Rose's precision is that she specifies the high gluten brands of all-purpose flour rather than simple `all-purpose flour. I am constantly amazed at the variety in recipes for brioche. Like every other authoritative recipe, both recommend an overnight rise, but the two recipes start the sponge in much different ways, with Ms. Beranbaum using a much more finicky approach, being very careful to avoid exposing the yeast in the sponge to salt than Ms. Hensperger. When separating the dough to be put into molds, Ms. Hensperger is unconcerned about differences in size. Ms. Beranbaum is not compulsive about same sizes, but does recommend a scale to achieve uniform amounts of dough in the molds.
Neither author oversimplifies her procedures, but Rose Beranbaum consistently gives a much more professional instruction and a deeper understanding about what is going on along the way. Both have an ample amount of passion and love for what they are doing. If you are a home baker and can find Ms. Hensperger's book at a good discount, you will not go wrong. If you are a baking hobbyist or even aspiring to being a professional baker, then Ms. Beranbaum's book is the one you want. Both are excellent. Ms. Beranbaum and her publishers seem to have invested much more energy, money, and precision into their volume.
Judging from other reviewers comments, some errors have been detected in this book. The same is true of Ms Beranbaum's book. This issue is a wash and I have stopped holding a small number of minor errors like that against cookbooks.
36 internautes sur 36 ont trouvé ce commentaire utile 
HASH(0x9f08c3fc) étoiles sur 5 Fabulous, versatile book 13 juillet 2000
Par Un client - Publié sur
Format: Relié
I LOVE this book. It has lots and lots of recipes for whole grain breads, white breads, rustic breads, quick breads, flat breads, etc, etc. However, what sets her book apart from other "comprehensive" books is the quality of the recipes. I am constantly picking up my copy of the Bread Bible to try something new, and I haven't been disappointed in the results yet. She also gives great pointers on ingredients and methods, and tells you how to convert "by hand" recipes to recipes for either the food processor or bread machine. The book doesn't have photographs in it like some, but frankly, if they had to make room for photos there wouldn't be so many great recipes, so that suits me just fine. It's beautifully designed and easy to read. It's a pleasure to own this book.
49 internautes sur 53 ont trouvé ce commentaire utile 
HASH(0x9f08c558) étoiles sur 5 recipe errors or just sloppy? 31 janvier 2011
Par Happy Girl - Publié sur
Format: Broché
The book seems to have some errors. I am an experienced bread baker. After having made a black bread by the author (which I got off the internet - and found it delicious) I bought the book. At first I attributed the poor quality doughs to the weather, improperly measuring flour, me in general, but then I used another book for a couple bread recipes and LO the bread turned out well. So back to the drawing board with this book. I weighed the flour this time. Still problems. Too sticky (sourdough). Then I decided to make the Hungarian Nut Rolls and discovered an actual mistake. Apparently you only have to proof the yeast and do not have to actually put it into the bread. I have read it and reread it several times. The yeast addition to the bread is MIA. I did not notice it when I preread (three times) the recipe before embarking. I think my mind assumed it. It almost did as I was making the bread. It was only my wariness of the recipes that forced me to be ever so exacting with her recipes that lead to the discovery.

I hate writing bad reviews especially for cookbooks because I know how hard it must be to edit them, but you cannot publish something called a "bible" of something and have so many errors. I can only imagine a person just starting to bake dealing with these problems. It is untenable. I am not saying all the recipes are faulty (they are not and some are quite good), but this many problems (IMO) are just unacceptable. There are better bread books out there. My go to seems to be Beatrice Ojakangas.
23 internautes sur 25 ont trouvé ce commentaire utile 
HASH(0x9ee4f66c) étoiles sur 5 Every recipe has come out great! 14 octobre 2007
Par Elizabeth Jones - Publié sur
Format: Broché Achat vérifié
I love this book. It is by far, the easiest, most delicious bread recipe book I have owned. Without getting overly technical it gives recipes and tips for making wonderful home cooked bread. I don't have a bread maker, but there are plenty of those recipes as well. I made the mountain white bread first and it made wonderful sandwiches for lunch. Next, I made banana bread that was so moist and delicious I've already had requests for more.
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