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Beard on Bread

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Description: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.From the James Beard Foundation:In the 1960s, whole grains and homemade bread served as political symbols of the health food, ecological, and back-to-the-earth movements. By the next decade, when Beard on Bread was published, Americans had grown increasingly interested in the delicious breads of Europe. Like so many of Beard’s books, Beard on Bread was “both a harbinger of the culinary renaissance and fuel for the flames,” according bread baker and cookbook author Peter Reinhart, who recollected it as an “icon” of the period. “His book was a must for any of us making bread.” Several of us at the Foundation still talk about (and bake) Beard’s anadama loaf and his banana bread. Beard on Bread was reprinted seven times in its first year, sold more than 264,340 copies, and was Beard’s best-selling book in his lifetime, according to Ferrone. Book history:1973 published1981 “Ballentine Edition” released. New cover, page count changes from 230 to 206.1995 new cover for original edition and a foreword by Chuck Williams is added2011 e-book releasednote about the author:Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Beard on Bread. To get started finding Beard on Bread, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

Pages: —

Format: PDF, EPUB & Kindle Edition

Publisher: Alfred A. Knopf, Inc.

Release: —

ISBN: 030779055X

Description: 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.From the James Beard Foundation:In the 1960s, whole grains and homemade bread served as political symbols of the health food, ecological, and back-to-the-earth movements. By the next decade, when Beard on Bread was published, Americans had grown increasingly interested in the delicious breads of Europe. Like so many of Beard’s books, Beard on Bread was “both a harbinger of the culinary renaissance and fuel for the flames,” according bread baker and cookbook author Peter Reinhart, who recollected it as an “icon” of the period. “His book was a must for any of us making bread.” Several of us at the Foundation still talk about (and bake) Beard’s anadama loaf and his banana bread. Beard on Bread was reprinted seven times in its first year, sold more than 264,340 copies, and was Beard’s best-selling book in his lifetime, according to Ferrone. Book history:1973 published1981 “Ballentine Edition” released. New cover, page count changes from 230 to 206.1995 new cover for original edition and a foreword by Chuck Williams is added2011 e-book releasednote about the author:Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Beard on Bread. To get started finding Beard on Bread, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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