Beard on Bread
A Cookbook
Published on 12. October 2011
256 pages
978-0-307-79055-2 (ISBN)
Description
The bestselling, definitive cookbook on bread baking, Beard on Bread contains 100 recipes and variations for making delicious, fresh bread at home. 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.
More details
Other editions
Additional editions
Book
02/1995
Random House USA Inc
€24.00
Shipment within 10-20 days
James Beard
Beard on Bread
Book
10/1981
Ballantine Books Inc.
€25.55
Article exhausted; check different version
Person
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.
Content
- Intro
- Title Page
- Copyright
- Other Books by This Author
- Dedication
- Acknowledgements
- Contents
- Introduction
- Observations
- Basic Yeast Bread and Other White-Flour Breads
- Whole-Meal 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
- About the Author
