Beard on Bread

Front Cover
Knopf Doubleday Publishing Group, Oct 12, 2011 - Cooking - 256 pages
The bestselling, classic book on baking bread, from the “Dean of American Gastronomy”—featuring his 100 favorite recipes and variations. From Buttermilk White Bread to Whole-Meal Bread with Potatoes, and from Challah to Crumpets, Beard brings together recipes from across America and around the world. Including a 12-point list of remedies for improving one’s loaf, and a wonderful variety of different types of bread to bake—plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more—this is the only book the home baker needs in order to master the art of making bread.
 

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Beard is Brilliant

User Review  - ringbuyer2 - Overstock.com

I love all the Beard cookbooks but Beard on Bread is my favorite. Its full of recipes illustrations and hints that make baking bread a delight. Read full review

LibraryThing Review

User Review  - rdphillippi - LibraryThing

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. Read full review

Contents

Introduction
OBSERVATIONS
BASIC YEAST BREAD AND OTHER WHITEFLOUR BREADS
WHOLEMEAL BREADS
SWEETENED BREADS AND COFFEE CAKES
EGG BREADS
BATTER BREADS
BAKING POWDER AND SODA BREADS
ROLLS
FLAT BREADS
FILLED BREADS
FRIED CAKES
GRIDDLE BREADS
Index
A NOTE ABOUT THE AUTHOR
Copyright

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About the author (2011)

James Beard was born in Portland, Oregon, and would go on to write twenty books about food over the course of his remarkable career. He started giving cooking lessons in the late 1950s, and became one of the most influential cookery teachers of the twentieth century, and an early champion of American cuisine. The James Beard Foundation was established in his honor. Beard died in New York in 1984.

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