The Bread Bible / Rose Levy Beranbaum ; photographs by Gentl & Hyers/Edge ; illustrations by Alan Witschonke ; foreword by Michael Batterberry.

Format:

Book

Author/Creator:

Beranbaum, Rose Levy.

Contributor:

Witschonke, Alan, illustrator.

Batterberry, Michael, writer of foreword.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Bread.

bread.

Medical Subjects:

Bread.

Genre:

Nonfiction.

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor) (inscription)

Beranbaum, Rose Levy (autograph)

Physical Description:

640 pages, [32] unnumbered pages of color plates : illustrations (some color) ; 26 cm

Edition:

First Edition

Place of Publication:

New York : W. W. Norton & Company, 2003.

Contents:

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.

Notes:

Includes bibliographical references (pages 607-608) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy has business card of Rose Levy Beranbaum tipped in.

Kislak copy inscribed to Chef Fritz Blank on two pieces of brown paper: 1. "For Fritz, Best Bread Baking! Rose L. Beranbaum. December 2003" and 2. On small brown paper bag for Baker's Joy "For Fritz - who loves brown paper bags - here's another one! Love Rose".

ISBN:

0393057941 (cloth) :

9780393057942

OCLC:

51810761