羅絲·利維·貝蘭堡，撰寫關於麵包、蛋糕和派的書籍已經有30餘年，作為卡頓羅絲烹飪學校（Cordon Rose Cooking School）的烘焙導師也已經超過瞭10年，還曾被任命為位於羅得島州普羅維登斯的約翰威爾士大學的榮譽客座教授。她的《蛋糕聖經》被列為國際烹飪專業協會的年度書籍，目前已經印刷瞭30次。羅絲居住在美國的紐約。

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. "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. 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.