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BEARD ON BREAD Hardcover – Sep 12 1973


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Product Details

  • Hardcover: 230 pages
  • Publisher: Knopf (Sept. 12 1973)
  • Language: English
  • ISBN-10: 0394473450
  • ISBN-13: 978-0394473451
  • Product Dimensions: 20.3 x 15.7 x 2.8 cm
  • Shipping Weight: 386 g
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: #611,443 in Books (See Top 100 in Books)

Customer Reviews

4.2 out of 5 stars
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By Laura Smith on June 9 2014
Format: Paperback Verified Purchase
It is fun to read and a lot of the recipes are good. Some are a bit fussy but for the most part, I really like it.
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By Sandra Wiebe on April 24 2014
Format: Paperback Verified Purchase
An excellent recipe book with easy to follow directions. Good old fashioned bread and I can adapt some of them to the bread machine.
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By katie on June 13 2011
Format: Paperback
There are some great recipes in this book and the instructions are straightforward and easy to follow. Oatmeal bread with cooked oatmeal is one of my favorites. Also try making the crumpets, they are delicious and surprisingly easy to make!
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Format: Paperback
This book comes highly recommended, as this is my only bread book. I have not found the need to refer to other books. The collection of recipes and the tips for baking bread have been quite complete. I have tested a lot of the recipes, and most of them have come out excellent.
I have had to warn those who have borrowed this book to reduce the salt. On his own admission, James Beard seems to like his bread salty.
Despite this however, it is a truly comprehensive book. And yes, it does tell you very nicely that each time you bake bread it almost always comes out different. Beard actually encourages you to try his recipes to find them out yourself. I have, and I am happy I have this book!
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Format: Paperback
This book covers a bit of technique up front then has several recipes for various types of bread. If you're a complete novice, this is a great reference but experienced bread makers won't find much new here. You'll get the same information watching a few cooking shows and taking notes.
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Format: Paperback
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.
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Format: Paperback
I bought my first copy of Beard on Bread when I was in college in the early '70s. Lost in my travels I bought another copy in 1983. The covers are now held on by tape and the pages are stuffed with post-its and splattered with batters and egg-washes and god-knows-what else. This book bears every scar of nearly twenty years of regular use. If you are new to breadmaking I don't think you will find a better book to start with. You may eventually move on to books on artisinal baking in woodfired ovens. But I'll bet that you too will find reason to return from time-to-time to Beard on Bread.
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