Beard on Bread

by James Beard

Hardcover, 1974

Status

Available

Call number

641.815 BEA

Genres

Collections

Your library, Cookbooks

Publication

Knopf (1973), Edition: 1st, 230 pages

Description

Cooking & Food. Nonfiction. HTML:NATIONAL BESTSELLER �?� The definitive cookbook on bread baking, Beard on Bread contains 100 recipes and variations for making delicious, fresh bread at home�??by one of the most influential cookery teachers of the twentieth century. Covering breads from Sourdough to Challah, Brioche to fruits breads, and Parker House Rolls to Buttermilk White Bread, this classic cookbook brings together simple, easy-to-make recipes from across America and around the world. Written by culinary icon James Beard�??the �??Dean of American Gastronomy�?��??and featuring a wonderful variety of different types of bread�??plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more�??as well as a 12-point list of remedies to help you bake a better loaf, this is the only book home bakers need in order to master… (more)

User reviews

LibraryThing member HoraceSPatoot

This is a great book with a lot of practical information and some very clever, quirky recipes. All of the recipes tend to run way on the dry side for the dry desert West. I recommend that you weigh the flour in 4.25 oz cups and boost the liquid just a mite. If you want to improvise your own

recipes, though, turn instead to the King Arthur 200th annivesary book.

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LibraryThing member nedhall

Classic style. Every bread cookbook author cites homage to James Beard and this book.

LibraryThing member CatherineMarie

A fabulous little baking book, with some great recipes.

LibraryThing member rdphillippi

A good book, and a classic. It is a bit dated and not as detailed as a bread book needs to be since the author cannot be in the kitchen with you. I suggest "Crust and Crumb" for learning to bake...then bring those techniques with you to these recipes.

LibraryThing member jsburbidge

I have been using this, off and on, since the early 1980's, and it entirely deserves its status as a classic.

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