Free PDF Beard on Bread, by James Beard

Free PDF Beard on Bread, by James Beard

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Beard on Bread, by James Beard

Free PDF Beard on Bread, by James Beard

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Review

“Pioneering. . . . As rich and golden as a sweet potato roll.” —The Washington Post

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From the Inside Flap

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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Product details

Paperback: 256 pages

Publisher: Knopf; Reprint edition (February 7, 1995)

Language: English

ISBN-10: 0679755047

ISBN-13: 978-0679755043

Product Dimensions:

6.1 x 0.7 x 8 inches

Shipping Weight: 12 ounces (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

141 customer reviews

Amazon Best Sellers Rank:

#190,206 in Books (See Top 100 in Books)

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 [...]

Back in 1976, I was a young, just out of the nest, natural living mother. I tried the old family recipes for white bread and those ubiquitous all-bran rolls, but I really wanted to get into real baking. My mother had never bought a bag of whole wheat flour. A friend who owned a bookstore and had a big family recommended this book, with its easy to follow recipes, and James Beard's chatty, down to earth style explaining the triumphs and trials of home baking. At one time, I made every recipe in this book over the course of a year. The sourdough starter I did get from a friend, but used Beard's recipe. I borrowed her handmill for William Melville Childs' Health Bread. This is the fourth copy of the book I have bought. It was too easily borrowed and not returned by neighbors, and underappreciated by partners who occasionally purged the bookshelves. If you get a copy, hang on to it! Beard takes all the anxiety out of bread baking.

This is one of the best books written on bread making with wonderful illustrations. Lots of basic info with more advanced loaves as well. The directions are well thought out and written for all types of bread (kneaded, sweet, batter, egg, fried, etc) that anyone can master, enjoy and impress others with. Several of the loaves make wonderful gifts.The book was purchased used (no new copies were available) and while it said it was in "good" condition, it was much less than that. The cover was ripped and the upper pages where soiled by old dust and water marks. This was a gift for a young baker, I am sure the book will be used and well loved in the years to come but it was disappointing to hand the book to them in that condition.

Beard on Bread by author James Beard is an excellent bread baking primer as Beard details the needed information on how to bake bread. His book may have been published in 1973, but it contains timeless information. In fact, I've made several kinds of bread using Beard's recipes and techniques found in this cookbook.You will find the following chapters in Beard on Bread:AcknowledgementsIntroductionObservationsBasic Yeast Bread and Other White-Flour BreadsWhole-Meal BreadsSweetened Breads and Coffee CakesEgg BreadsBatter BreadsBaking Powder and Soda BreadsRollsFlat BreadsFilled BreadsFried CakesGriddle BreadsIndexThe table of contents is interactive so this will help you find the recipe you need. You will also find numerous drawn images depicting recipes.Some of the recipes you will find in Beard's cookbook include:White Free-Form LoafButtermilk WhiteSalt-RisingNorwegian Whole-WheatSourdough RyeChallahPortuguese SweetSally LunnCream BiscuitsBoston BrownSweet Potato RollsPitaPizza LoafMaple BarsGirdle SconesYeast Griddle Cakes or PancakesI have made the Challah, Portuguese Sweet Bread and Cream Biscuits and all the recipes were easy to make.Recommend.MR

This was my first bread book and while I have collected a few (ok, maybe an entire shelf ) over the years I still reach for this one. (this copy is a gift)All of the yeast breads are excellent. I can't count how many times I've made the no knead whole wheat a completely different bread than Jim Leahy's (also wonderful but needs to be started a day or more before you want to eat it). You can stir together Beard's no knead bread after work and it will be ready to eat before a reasonable bed time. All of the oatmeal breads are great sandwich breads, far superior to commercial bread and not difficult. There are recipes for white, rye, pumpernickel and a few oldies that are not in fashion but still delicious.If you'd like delicious bread in a few hours not a few days, if you don't bake often enough (or can't be bothered) to keep a starter fed and active, if you want bread that is excellent but not precious and if you're not interested in accumulating a lot of equipment this may be the book for you.

Very interesting reliable source for making bread.Lots of good recipes, most with ingredients that are easy to get.Some use grains that are harder to find. Nevertheless there is enough variety to keep you interested even if you can not use each one.I now have tried two recipes - the microwave muffin bread which is very unusual and actually works.Also the soda bread which flopped for me, but it was quite possibly an error on my part.Lots of good techniques carefully explained.American terminology.

I was watching Martha Stewart one day talking about bread and she said she learned from this book. I ordered it the next day. So very glad I did. It's a small, not really attractive book, but packed with great recipes. After making the "French Style" bread, which is by the way so simple to make, my husband doesn't want the store bought stuff anymore. I have had co-workers ask me to bring in more raisin walnut bread several times.

I still have my stained and dog-eared hardback but my sister had lost hers and I was excited to get it for her on Kindle. Our family staples are the Graham Bread (substitute whole wheat pastry flour for the graham flour these days), Cracked Wheat Bread (you can substitute bulgar) and also Maryetta's Oatmeal Bread. Fabulous old classics, and nice instructions for beginners, and though it pre-dates the use of super strong mixers and bread machines, recipes can be adapted for both. The sweet potato rolls are yummy too!

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Beard on Bread, by James Beard PDF

Beard on Bread, by James Beard PDF

Beard on Bread, by James Beard PDF

Beard on Bread, by James Beard PDF