The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.

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.

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.

"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. 225 line drawings and 32 pages of color illustrations.

"This is a book that has left no questions about how to make and bake bread. The Bread Bible belongs in every baker's kitchen." —Marion Cunningham, author of The Fannie Farmer Cookbook

"Rose, of course, is the reigning Goddess with regards to the definitive word on all things pertaining to pastries and cakes. But now she has decided to clear away all misunderstandings by giving us The Bread Bible. My question is, "When are we going to have a 'Rose Levy Beranbaum National Holiday?'" —Charlie Trotter

"Rose will not only walk you through a recipe, she will hold your hand all the way. She is the ultimate perfectionist and we readers are the beneficiaries. We can always count on her to create recipes that not only work flawlessly, but taste out of this world. Way to go, Rose!" —Maggie Glezer, author of Artisan Baking Across America

"The world of bread baking has been a secret society for 5000 years. Not any more. This book explains bread in all its historical, gastronomic, chewy, crusty, glorious detail. Of course, it took Rose to do it. This is the bread book."—Bill Yosses, pastry chef, New York City

"Every book by Rose Levy Beranbaum is a highly anticipated event but this one is particularly close to my heart. The Bread Bible brings together an amazing amount of useful information with many many great and trustworthy recipes--you can always count on a recipe by Rose, and her attention to every detail. For a baker like me, this book is heavenly, just as the title promises." —Peter Reinhart, author of The Bread Baker's Apprentice

"A quotation that I apparently utter with the repetitiveness of a mantra is Escoffier's declaration that 'The art of cookery is the constant expression of the present.' Trust Rose to understand this fully, as she uninterruptedly demonstrates with constant pitch-perfect responses to the craving for technical know-how of today's younger generations. . . .The years this oeuvre has taken, the author concludes, she now looks back on as a humbling as well as an elevating experience, 'opening the way for a lifetime of continued discovery,' a path that readers, taking her hand, can follow too, to the end of their bread enlightened days."—Michael Batterberry, founding editor of Food Arts and Food & Wine magazines, from the foreword to The Bread Bible

Answer all your caramel-making questions in one handy Q&A book, with The Little Book of Questions on Caramels. This book will guide you through the caramel-making process, including a brief history of the sweet treats, what equipment you'll need and essential confectionery techniques. It also contains a wide variety of recipes to try, from traditional old-time recipes to creative modern twists. For caramel-making novices, and even those with a little experience, The Little Book of Questions on Caramels is simply a kitchen essential. The Little Book of Questions Series offers a collection of fun and unique practical guides on a wide range of subjects. These essential books contain a wealth of information and handy tips in an easy to digest Question and Answer format.

The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time.

From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie – everything that once seemed impossible to make gluten-free can now be baked by you.

Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection.

Recipes include classic bakes like super-moist chocolate cake, caramel apple pie and chocolate chip cookies, the softest, chewiest bread, including crusty artisan loaves, baguettes, brioche burger buns and soda bread, and mouth-watering showstoppers like toasted marshmallow brownies, coffee cream puffs and strawberries + cream tart.

From the celebrated European patisserie Petit Gateaux, comes the recipe book with one basic tart recipe and sixty variations. Once the ‘base’ recipe is perfected, you can experiment and make any tart you want!

The book for bakers everywhere―from beginners to experts―who would like to learn how to fill and decorate an infinite variety of tarts to perfection.

Discovering the joy of homemade patisserie has never been easier. French patisserie Petit Gateau equips even the most rudimentary of bakers with the skills to create beautiful tarts of an endless variety of colour and flavour, all with just one core recipe.

Chapters include:

• Dough – How do you make the perfect dough for little tarts?
• Examples – Exploring the best fillings for your tarts and the ways you can create unlimited variations.
• Almond Cream and Clafoutis Cream – How to create that perfect creamy layer...
• Crumble – Crunchy toppings for the perfect textured tart.
• Pastry Cream – A velvety texture with a rich vanilla flavour
• Fruit – From apples and pears to pineapple and rhubarb, how do you make your fruit to the perfect texture and sweetness for patisserie?
• Chocolate – Good chocolate is essential to a great tart and this book includes fifteen different types of ganache, as well as other chocolate-y fillings and toppings for you to get your chocolate fix.
• Party Time – Easter, Hallowe'en and Christmas are not the same without a special tart to mark the occasion.

2022 JAMES BEARD AWARD WINNER * Baking and Desserts 2022 JAMES BEARD AWARD WINNER * Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you'll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn't be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafes, but it isn't just for those nostalgic for Chinese bakeshop foods--it's for all home bakers who want exciting new recipes to add to their repertoires.