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Beard on Bread
     

Beard on Bread

4.8 8
by James Beard
 

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Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.

Overview

Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.

Editorial Reviews

bn.com
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.

Product Details

ISBN-13:
9780679755043
Publisher:
Knopf Doubleday Publishing Group
Publication date:
02/28/1995
Edition description:
1st trade paperback ed
Pages:
256
Sales rank:
101,884
Product dimensions:
6.13(w) x 8.01(h) x 0.70(d)

Related Subjects

Meet the Author

James Beard was born in Portland, Oregon, in 1903, and it was there that his palate was educated at an early age. His first cookbook, Hors d’Oeuvre and Canapés, was published in 1930. After that he wrote nineteen other books on food, including The James Beard Cookbook, for years a best-selling paperback; the much-honored James Beard’s American Cookery; and the companion volumes Theory & Practice of Good Cooking, which explored all the whys and wherefores of cooking as he taught his students, and The New James Beard, which put into practice what he preached. However, it is his highly popular Beard on Bread that has been his best-selling book of all time.

He started giving cooking lessons in the late 1950s, in what later became the kitchen of the famous restaurant Lutèce. This was the beginning of his popular cooking school, later located in his own brownstone in Greenwich Village, which now houses the James Beard Foundation. Well known throughout the country, James Beard traveled extensively and taught and demonstrated cooking nationwide. He died in New York in 1984.

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Beard on Bread 4.8 out of 5 based on 0 ratings. 8 reviews.
wordherder62 More than 1 year ago
I've been baking bread, off and on, for more than 20 years. And I've never been able to find a better book on the art, science and joy of cooking bread than Beard's little tome with its quaint illustrations and sound, sage advice earned by hours and hours in the kitchen and dough under the nails. I laugh about "sweet cream butter" every time I bake bread and take it warm from the oven and have that first slice with, for the most part, margarine. But I think as I enjoy that first warm slice the note that Beard has with almost every recipe in this book that it's really good with "sweet cream butter." I don't think Jim cared much for cholesterol worries. The recipes in this book are basic and standard in many instances while some are advanced in terms of technique, ingredients and understanding of how bread is made. But, most of all, this is a book written with love for bread, love for cooking and joy in the idea of hours spent in a warm kitchen filled with the smell of baking bread. Like all of the best cookbooks on my shelf, Beard on Bread is a cookbook you can sit down with in an easy chair away from the kitchen and just read. It's as much "book" as it is "cook" and I can't believe how long I went without a copy in my kitchen and how much I've learned about bread from James Beard. I could live a lifetime on his basic bread recipe--the first in the book. Making that bread can teach you much of what you'll need to know for a lifetime of bread making. If you're getting back to cooking for whatever reason, this is a must-have book. Make your own bread and understand what a wonder good bread really is and learn the meaning of "staff of life" for yourself. Make bread a part of your routine. I can't wait for some sandwiches with my heirloom tomatoes this summer!
Guest More than 1 year ago
This isn't artisan baking. I think it predates the bread machine. It isn't 'gourmet'. It is just a simple straight forward book on baking bread. One great recipe after another! I've never found a better raisin bread, but then there are so many other good loaves to chose from it's hard to pick just one bread. By the end of the book you really feel that you have spent some time with James Beard; this is a good way to get to know him.
Guest More than 1 year ago
I own a well worn copy of this book and have given it as a gift to very special friends and have found it simply wonderful. Besides Mr. Beard's comments on the breads and suggestions for serving, the recipes are clear and easy to follow, the instructions simple and helpful and the book just exudes Mr. Beard's love of food. I highly recommend it for novice and expert alike!
Jesse Johnson More than 1 year ago
I have been baking bread for thirty years thanks to this book. It was really the first to de-mystify yeasf breads and has some great quick breads as well.
NurseAmy More than 1 year ago
Bought this book for my husband who hadn't made bread in years. It is already showing signs of wear. Great how-to information and the bread is wonderful.
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