Beard on Bread: A Cookbook

by James Beard

Overview

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 the art of making bread.

Product Details

ISBN-13:	9780679755043
Publisher:	Knopf Doubleday Publishing Group
Publication date:	02/07/1995
Edition description:	1st trade paperback ed
Pages:	256
Sales rank:	97,894
Product dimensions:	6.10(w) x 8.00(h) x 0.70(d)

About the Author

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 1985.

Editorial Reviews

Pioneering. . . . As rich and golden as a sweet potato roll.” —The Washington Post

From the Publisher

Simply the best basic bread cookbook ever written. Now in an illustrated trade paperback edition, the classic BEARD ON BREAD has 100 recipes for fabulous breads of all kinds, along with expert, step-by-step advice even novice bakers can follow.

bn.com