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Editorial Reviews
Review
“Get ready to make show-stopping loaves your friends and family won't stop raving about!” – Buzzfeed
“King Arthur Baking's 'Big Book of Bread' is the ultimate bread-baking guide.”—The Berkshire Eagle
“Big Book of Bread offers plenty of fundamental information and tips to make beginners feel comfortable, while it lets experienced bakers expand their repertoires by exploring breads, buns, bagels and rolls from around the world. It’s both aspirational and inspirational, and makes you want to bake bread.”—The Portland Press Herald
"When it comes to bread baking, King Arthur is one of the most trusted sources out there—both for ingredients and recipes... It’s the perfect choice for anyone just getting into bread making, but experienced bakers will certainly learn new tips and tricks in the pages, too."—AOL
"This book from Vermont treasure King Arthur Baking Company is a solid bible for anyone who loves bread and would like to bake it....A gift of substance for beginners and seasoned bakers alike."—?The Boston Globe
“This is a baking book that touches on endless techniques across manifold cuisines, all with bold photos and detailed, precise instructions.”—THE WEEK
"This is a new classic. King Arthur Baking Company makes some of the country's finest flours — and has been doing so since 1790. The brand's website is packed with always reliable recipes for everything from basic sandwich bread to yeast-raised sticky buns. King Arthur's latest cookbook is a similarly varied collection, with lots of global influences. It includes recipes for Mexican conchas and bolo bao from Hong Kong, Jerusalem-style bagels and Japanese milk bread. We're especially excited about the savory entree items like meat-topped flatbread sfeeha halaby, pan-fried sheng jian bao, and a sourdough lasagna.” —Food and Wine
“Whether you’re a sourdough stan, someone who buys yeast only around the holidays, or a bread-baking newbie, this cookbook by the pros at King Arthur is for you. It’s packed with recipes for virtually every type of bread imaginable.” –Real Simple
“This beautifully big book of bread is exactly what I'd expect from King Arthur and their rockstar team of bakers. Not only does it have copious delectable recipes—everything from a trusty pain au levain to the fancy maritozzi—but more importantly, it encourages you to get in the kitchen and get mixing. This is a book you'll want to have in your kitchen, by your side at every step of the way.” — Maurizio Leo, author of the James Beard Award-Winning The Perfect Loaf: The Craft and Science of Sourdough Bread, Sweets, and More
"It can be hard to find a bread book that is as authoritative and comprehensive as it is accessible and easy to follow, but the Big Book of Bread checks every box. It’s packed with all the information any novice needs to bake bread successfully, written and presented in a simple and manageable way. The wide breadth of recipes covers everything from flatbreads and buns to babkas to baguettes, with plenty of creative touches throughout. It’s truly a bread book for every baker." —Claire Saffitz, author of the New York Times bestsellers Dessert Person and What’s for Dessert
"Big is an understatement when describing this book! From tender flatbreads to crusty loaves of sourdough, the Big Book of Bread contains an immense wealth of knowledge and dives deep into all the beautiful and delicious things you can make with flour, yeast, and water. This is a must have for any baker and bread lover!" —Kristina Cho, author of Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries
“When King Arthur tells you how to bake bread, you better listen. The vast Big Book of Bread from the King Arthur Baking Company—renowned worldwide for their flour—is basically a master class on baking everything, from flour tortillas to pita bread to lavash to a pain au levain to even sticky buns. Bake from here and pretty soon you will be known as the king or queen of baking the world's breads.” — Nancy Silverton, author of The New York Times Bestseller The Cookie That Changed My Life
"What an adventure of a book! It is both a celebration and an investigation of bread and it makes baking breads from all over the world accessible to everyday bakers. I have made space on my kitchen shelf for this book as I know I will be reaching for this over and over again." —Betty Liu, author of My Shanghai and The Chinese Way
"As one might expect from the self-anointed "premier baking authority" in America, the directions are crystal clear. Many cross-reference a set of introductory, photo-illustrated, step-by-step guides, from shaping a loaf to adding steam to your oven. Even though you're baking bread the old-fashioned way, you can always follow one of the QR codes to videos of foundational methods." – Seven Days
About the Author
Review:
4.9 out of 5
98.46% of customers are satisfied
5.0 out of 5 stars For bakers by bakers
Written and created by a team of bakers just for me!! If you sniff the pages I swear I can smell the flour. The book arrived 11-01-24, safely in a box and contains all the correct pages. 460 pages make this a big, heavy book. There is no wasted space anywhere. It's organized logically, useful appendices based on time needed and leavening ingredients. There are NO recipes requiring specific ingredients to be purchased only from KA. Recipes that call for a pre-ferment also include an alternate work around in case you want to make and bake the same day.The font is a good size, easy to readfrom countertop height and the paper is thick but not shiny so there's no glare. The pictures are beautiful, without distractions, and are useful to show exactly what you want your finished bake to look like.This is a great book with explanations of why and how without getting too far into the weeds, no junk recipes to fill up space. I feel like the King Arthur Baking Company read my mind and gave me the perfect bread book. Oh and there's a ribbon bookmark.
5.0 out of 5 stars New, imaginative recipes, baking tips, and outstanding photography
They call this a bread book, but it expands well beyond what you typically think of when you think of bread. Coming as it does from the incredible bakers at King Arthur, there is plenty of science, howto, and tips to benefit bakers at all levels. However, it is the sheer variety of recipes that made this a must have for my baking library. And the photography is simply outstanding. The images of some of the baked goods will have your mouth watering. It's a superb coffee table book and an indispensable baking bible all at the same time. I have the original King Arthur baking book and this is more than an upgrade. It's going to keep me from being stumped about what to bake next for years!
5.0 out of 5 stars Great book for all things bread
I've read through all of the information sections of this book (several of them, more than once!) and cooked several recipes. I really appreciate how well the different techniques are described and photographed, and there are linked videos if you need more clarification on anything. The book is organized well with recipes easy to find and try out. Everything I've made has come out really well. I look forward to continuing to bake more recipes and share bread with friends and family!
5.0 out of 5 stars Exceptionally well done
I’ve been baking artisanal and sourdough breads for years. I’m sceptical of most bread books but, thinking the world of the King Arthur folks, I took a chance on this cookbook. It’s very very well done and truly has something for everyone. It has instructional components for less experienced bakers, but is not dumbed down. On the other end of the spectrum it has a number of unique recipes that more experienced bakers will find interesting and worth their time. The illustrations and photography are outstanding.This is one of the very few (3 or 4) bread books that I would highly recommend.
5.0 out of 5 stars Great teaching cookbook
Lots of different types of recipes and levels of difficulty. I appreciate that they teach you technique and give you a priority list of cooking tools. Highly recommend. These pictures are of my first attempt at cinnamon raisin bread. It was heavenly.
5.0 out of 5 stars Great book!!!
I like baking and working with the dough, but I’ve just recently started learning about bread making and experimenting to try to get more professional results. I mean, I knew how to make tasty bread, but let’s just say that the crust and the crumb were far from optimal. The first one on my list was baguette. After trying several recipes from other resources and not getting the results I had hoped for, I’ve decided to buy this book based on great reviews. These 2 photos are the result of my first attempt at making baguette using the recipe from this book, and I couldn’t be happier. It’s just perfect and there’s nothing I would change. I followed all instructions, and I like that they provided metric measurements (which I prefer, although- volume measurements are also provided). I highly recommend this book, instructions are detailed but not to complex, and there are beautiful photos for most of the recipes. Happy baking 😊!
5.0 out of 5 stars Kin Arthur knocked it out of the park!
I purchased this book for my daughter for Christmas and she LOVES it! Written well, very informative and descriptive. Great for the beginner to seasoned cook! We would highly recommend this book to anyone with a love of bread.
4.0 out of 5 stars Very good book, but most recipes are a bit involved
First of all, the potato rolls are sooooo awesome! That said, you had better have a ricer and start making these a lot earlier than you think. The first time that I made these rolls I did not have a ricer, and trying to push the potatoes through a large holed metal strainer was painful and extremely messy. However, the rolls were so amazing that I bought a ricer and made them again. It was so much easier with the ricer, but still takes a bit of time to make. I wish the recipes gave alternate instructions for people who don’t have access to a kitchen aid mixer. Luckily, I have one, but I thought it was going to fling itself right off of my counter while mixing the dough for 10 minutes. The mixer was owing all over the counter. I have not tried anything else yet because most recipes are involved and look time consuming. The pictures are great and there are a lot of different cultural recipes.
Great recipes that require low effort
Recipes are straight to the point, effective (which proves that they were thoroughly tested by KA's Test Kitchen), and results are great. I've already tried some of them, like Pain de Campagne and mushroom/cabbage dumplings, and they yielded awesome bread!
Impressive Book
KA are always detail perfect. The recipes in the book are a little different and some a little challenging.. Perfect combination
Perfektes Buch
Ich habe alle King Athur Serienbücher und das ist definitiv eines der Besten. Ich habe daraus eine Menge Rezepte gebacken und alle sind super geworden.
Great !
Comme je fais mon pain, ce livre est une mine d'or avec plein de conseils, comment faire son levain,de belles recettes. A avoir dans sa cuisine.
Excellent book of bread
I will definitely try out recipes...
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The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker (A Cookbook)
BHD18689
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Product origin: United States
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