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Beard on Bread

Beard on Bread

Beard on Bread Paperback - 1995

by James Beard

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  • Paperback

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.

Used - Good

Description

Knopf Doubleday Publishing Group, 1995. Paperback. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. An ex-library book and may have standard library stamps and/or stickers. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Details

  • Title Beard on Bread
  • Author James Beard
  • Binding Paperback
  • Edition Reprint
  • Condition Used - Good
  • Pages 256
  • Volumes 1
  • Language ENG
  • Publisher Knopf Doubleday Publishing Group, Westminister, Maryland, U.S.A.
  • Publication date 1995
  • Illustrated Yes
  • Features Illustrated, Index
  • Bookseller's Inventory # G0679755047I3N10
  • ISBN 9780679755043 / 0679755047
  • Weight 0.76 lbs (0.34 kg)
  • Dimensions 7.97 x 6.06 x 0.74 in (20.24 x 15.39 x 1.88 cm)
  • Category Cooking / Wine
  • Library of Congress subjects Bread
  • Library of Congress Catalogue Number 95127290
  • Dewey Decimal Code 641.815
  • Quantity available 1

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From the publisher

NATIONAL BESTSELLER - The definitive cookbook on bread baking, Beard on Bread contains 100 recipes and variations for making delicious, fresh bread at home--by one of the most influential cookery teachers of the twentieth century.

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.

About the author

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.

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