- Paperback: 256 pages
- Publisher: Knopf Publishing Group; Reprint edition (Feb 1995)
- Language English
- ISBN-10: 0679755047
- ISBN-13: 978-0679755043
- Product Dimensions: 15.5 x 1.7 x 20.3 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 548,025 in Books (See Top 100 in Books)
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Product Description
Product Description
Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.
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Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
Format:Paperback
I have quite a few James Beard books. If you like his style, you won't be disappointed with this one-as usual, the instructions on technique and so on are very clearly presented, and the illustrations are attractive. However, you may find some of the recipes overly endowed with fat content (well, this is James Beard after all!) and somewhat biased against some very popular categories of bread, such as sourdough or wholemeal types of breads. For a more comprehensive bread book, I would recommend Bernard Clayton's New Complete Book of Breads over this one; and if you're a real beginner when it comes to hand-kneaded (non-bread machine) bread, you can't beat the bread technique section of Julia Child's The Way to Cook. But it's still a book well worth having on your cookbook shelf, together with its sister book, Beard on Pasta (which I would rate a bit higher than this one.)
2 of 2 people found the following review helpful
Format:Mass Market Paperback
This is my favorite simple bread book. The book I would buy for anyone interested in learning to bake yeast breads. It is filled with classic bread recipes from brioche to whole wheat bread. James Beard was a pioneer in appreciating American cooking. His recipes are clear, easy, informative, and most important in a cookbook, inviting. Highley recommended are the challah, pita, and white bread recipes. If you are yeast phobic, don't worry, he has plenty of non yeast recipes. But, beware,once you open the book, it will be hard to resist trying some of the yeast bread recipes. Bread machine users should note this book was written way before these machines were invented.
6 of 8 people found the following review helpful
Format:Paperback
O.K., the bread produced by your soulless bread machine tastes just fine and you have learned some techniques for disguising it's tell-tale tank shape. But haven't you wondered what it would be like to get you hands in the dough? To change and rearrange things a little for variety every now and then? To smell the yeast as it proofs? To experiment with different flours and additives? To pull dried dough from the hairs on the back of your hand for several hours after a session of bread baking?
Let James Beard lead you through the joys of making real bread with you in command--not according to the programmed instruction of some microchip with less RAM than you had on your desktop in 1982.
Beard's book is an excellent guide to some great breads. He offers a good basic white bread recipe for your first loaf. It is easy and it makes a single loaf. Thus, you get to learn the art of proofing yeast, kneading, and following basic instructions before you invest in exotic flours, herbs, baking pans, etc.
I have especially enjoyed the classic Graham bread and the Maryetta's oatmeal bread recipes. The latter can be easily converted to a raisin bread with a little cinnamon, raisins and granulated sugar rolled into the dough before baking. You can really take these recipes and ad lib a little after you learn what you are doing.
And, the Graham bread: third time's a charm. Just remember that the baking time is additive: ten minutes at 425 degrees then another 30 to 35 minutes at 350. It's not clear from his text and my first batch was a little chewier than I would have liked. But, fully cooked, this bread is a show stopper when company comes. You can begin to appreciated bread as the staff of life with hearty breads like this one.
Try the great yeast-leavened buckwheat pancakes. They are well worth an investment in some Vermont maple syrup. And don't dare spread margarine on any of Beard's breads. He uses butter liberally in his recipes. He butters his pans. He recommends spreading butter on every finished bread. And, according to the brief bio in the endmatter, it finally killed him when he was 81.
Enjoy.
Use your bread machine to hold the pages open while you mix your dough.
Let James Beard lead you through the joys of making real bread with you in command--not according to the programmed instruction of some microchip with less RAM than you had on your desktop in 1982.
Beard's book is an excellent guide to some great breads. He offers a good basic white bread recipe for your first loaf. It is easy and it makes a single loaf. Thus, you get to learn the art of proofing yeast, kneading, and following basic instructions before you invest in exotic flours, herbs, baking pans, etc.
I have especially enjoyed the classic Graham bread and the Maryetta's oatmeal bread recipes. The latter can be easily converted to a raisin bread with a little cinnamon, raisins and granulated sugar rolled into the dough before baking. You can really take these recipes and ad lib a little after you learn what you are doing.
And, the Graham bread: third time's a charm. Just remember that the baking time is additive: ten minutes at 425 degrees then another 30 to 35 minutes at 350. It's not clear from his text and my first batch was a little chewier than I would have liked. But, fully cooked, this bread is a show stopper when company comes. You can begin to appreciated bread as the staff of life with hearty breads like this one.
Try the great yeast-leavened buckwheat pancakes. They are well worth an investment in some Vermont maple syrup. And don't dare spread margarine on any of Beard's breads. He uses butter liberally in his recipes. He butters his pans. He recommends spreading butter on every finished bread. And, according to the brief bio in the endmatter, it finally killed him when he was 81.
Enjoy.
Use your bread machine to hold the pages open while you mix your dough.
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