Beard on Bread: A Cookbook

James Beard

ISBN 10: 0679755047 / ISBN 13: 9780679755043

Published by Random House USA Inc, 1995

About this Item

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.

Seller Inventory # 00106677629

Bibliographic Details

• Title: Beard on Bread: A Cookbook
• Publisher: Random House USA Inc
• Publication Date: 1995
• Language: English
• ISBN 10: 0679755047
• ISBN 13: 9780679755043
• Binding: Paperback
• Condition: Good

About this title

Synopsis

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.

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.