|
| Beard On Bread | 
 enlarge | Author: James Beard
Publisher: Knopf
Category: Book
List Price: $16.95
Buy New: $9.25
You Save: $7.70 (45%)
New (33) Used (15) from $5.45
Avg. Customer Rating:  20 reviews
Sales Rank: 31538
Media: Paperback
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 0.8
Dimensions (in): 8 x 6.1 x 0.7
ISBN: 0679755047
Dewey Decimal Number: 641.815
EAN: 9780679755043
ASIN: 0679755047
Publication Date: February 7, 1995
Availability: Usually ships in 1-2 business days
Condition: A new book,but has very light scuffing/shelf wear to covers/edges/corners. Pages are clean, crisp and tight. We ship 6 days a week with email confirmation.
|
| Customer Reviews:
| Showing reviews 1-5 of 20 | | NEXT » |
 best bread book i've ever had October 21, 2008
Best bread book I've ever had. Basic to fancy, it was very informative and easy to follow. No wonder Beard was (is) considered a master.
Beard on Bread August 30, 2008
I own at least a dozen cookbooks dedicated to making bread, but this is the one I keep coming back to (actually I am on my second copy having worn the first one out). It has a wide range of recipes including quick breads. What I like best about the book is the opening chapters that explain the art and science of baking bread. It has the information a beginner needs to get started, and recipes that the experience baker will enjoy. My girls love it when I get this book out.
Classic American Baking August 23, 2008
Though James Beard passed away in 1985, he is still remembered as one of the founders of American cuisine. His book about bread is just that--it contains recipes for various types of yeast breads, quick breads, breakfast breads, and more. Though not oversized as most modern-day cookbooks are, his unassuming volume contains very useful information about the individual breads and baking in general. He also includes some historical notes and anecdotes about breads dating from the American pioneer days.
You can find my other cookbook reviews at www.theculturedcook.com.
Great Book August 17, 2008
0 out of 1 found this review helpful
I have made several breads from this book and they have all turned out great. My favorite so far is the banana bread, I have made it twice in the past week.
 A classic that has aged gracefully March 24, 2008
I was given my copy of BEARD ON BREAD soon after it was originally published. In some ways I have outgrown it and in many ways I never will. It came into being in the generation of Julia Child with James Beard doing for American food what Julia was doing for French--pulling authentic food out from under the homogenous pre-packaged commercial culture of the post War era and making it accessible for home cooks. This book came out in the early 1970's when it was dawning on America that making bread was suddenly not just for the Amish and hippies anymore. The breads are not particularly artisan or European, and the ingredients are typical of what would have been available 35 years ago (hard wheat flour = bread flour today). He made his sourdough starter with milk, which I find weird, but then he admits to a bias against sourdough and was just incorporating a recipe for the sake of a well-rounded cookbook. He includes a number of novelty recipes that are a reminder of an era of bridge luncheons and going over to someone's house for coffee.
That said, I just returned to it to make buttermilk dinner rolls for a traditional Easter feast; I will always make biscuits Beard's way; and his rye breads are more beginner friendly than most. I often use the food processor to mix up dough and I use instant (not fast-rising) yeast, so I adjust his instructions accordingly. This remains a good starter book on bread baking and should be a part of a shelf devoted to the subject.
|
|
|
| |
