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Loading... Beard on Bread (1973)by James Beard
   None No current Talk conversations about this book. One of oldest cookbooks - now a collection of pages tied with string. I have prob. made the banana bread over 100 times. (  ) laurenbufferd | Nov 14, 2016 |  I have been using this, off and on, since the early 1980's, and it entirely deserves its status as a classic. (  ) jsburbidge | Jan 15, 2015 | 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. (  ) rdphillippi | May 23, 2009 | A fabulous little baking book, with some great recipes. ( ) CatherineMarie | Sep 15, 2008 | I love to bake breads, but I cannot make edible biscuits, with the notable exception of the "cream biscuits" in this cookbook. Delicious. ( ) JustBecuz | Aug 17, 2008 | no reviews | add a review
Is contained in
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. No library descriptions found. |
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