Beard on Bread

Beard on Bread

by James Beard

Paperback(1st trade paperback ed)

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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.

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: 325,878
Product dimensions: 5.99(w) x 7.94(h) x 0.64(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 1984.

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Beard on Bread 4.5 out of 5 based on 0 ratings. 12 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.
HoraceSPatoot on LibraryThing More than 1 year ago
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.
CatherineMarie on LibraryThing More than 1 year ago
A fabulous little baking book, with some great recipes.
rdphillippi on LibraryThing More than 1 year ago
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.
Anonymous More than 1 year ago
I will be
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