Beard on Bread : A Cookbook

by James Beard

Book Overview

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...

Customer Reviews

Real Bread, Very Timely in 2009 as it was in 1973

If you want diet bread or are a professional baker, don't get this book. That said, for those of us who admit we don't make perfect loaves every time and like rich, tasty homemade bread, it's a godsend. Beard's opinions are very welcome in this age of PC, and I agree with his assessment of sourdoughs and starters. I admit it, I'm not a smug sourdough baker. Starters require investment of time and ingredients, (throwing out unused starter when you have no outlet is a waste), and yield inconsistent results. I feel sad for people who give names to a puddle of fungi and flour and treat it like offspring. Beard's recollection of midnight punch-downs, wood stoves and the like are welcome additions to his easy and well-illustrated methods.

Glad I bought another copy

James Beard was one of those wonderful chefs who could make even the most humble foods fit for kings. My original paperback is so dog-eared, with so many notes scribbled in the margins about the scrumptious Beard bread recipes I've tried out, I had no choice but to buy another, larger format book. Yay! Even more space for notes and observations. Beard's creations live on. If you love bread, you'll love this book and so will the willing recipients of the goodness that comes from Beard, through your kitchen, to them.

A quirky and kind teacher standing over your shoulder

Breadmaking can be great fun once you know how to do it, but for a novice, it can seem more time and frustration than it's worth. When you're struggling to make that first loaf, James Beard reminds you not to be too hard on yourself. After all, he notes, bread doesn't come out perfect every time, even for the best bakers. Just keep experimenting and you'll eventually get it right.Beard's reassuring words and sound advice certainly worked for me. I've found his recipes easy-to-follow and the results tasty. Every good food writer has his or her quirks. Other reviewers have commented on Beard's liberal use of butter. I'll warn you that he also has a real affinity for salt (and admits as much in a footnote to his basic white bread recipe). I've noticed that similar recipes in other cookbooks call for half the amount of salt that Beard uses! In any case, these things are a matter of taste and the recipes are easily adjusted to suit your own. The important thing is that Beard teaches the basics better than anyone.

Delicious therapy

Never having known a bread machine, this book for many years has provided me with an outlet for stress as good as a good run, wonderful and delicious bread for my family and the sense of accomplishment that comes from a job well done. The technique and recipies are accessible, leaving room for creativity, and the number and variety of bread recipies make this my very favorite bread book.

Basically the Best from Beard

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