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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 Gastr

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Book ID Asin: 0679755047
Book Title: Beard on Bread: A Cookbook
Book Author: James Beard
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $7.99
Book Format Name: Hardcover
Book Format Price: $38.70
Book Format Name: Paperback
Book Format Price: $14.19
Book Format Name: MassMarket Paperback
Book Format Price: $10.57
Book Price: $14.19
Book Category: Books, Cookbooks, Food & Wine, Baking and unknown
Book Rating: 560 ratings

Beard on Bread: A Cookbook by James Beard Book Review

Name: Rick
Rating: 2.0 out of 5 stars
Title: Hopelessly Outdated After Five Decades
Date: Reviewed in the United States 🇺🇸 on August 25, 2022
Review: I grew up with a soft spot in my heart for this book. My father regularly baked the Parker House Roll recipe at meals with extended family. I loved them with jam, butter or even plain. We always had home-baked bread for my school lunches, and Maryetta's Oatmeal Bread was part of his regular rotation of sandwich breads.

My father thought very highly of Beard. As far as he was concerned, Beard was "the man" when it came to bread. We also had Clayton's book, but he was never all that interested in it. My father had a certain salesman quality to his bread baking, and he would build anticipation in the family over time for a new bake that he was planning. I later inherited his copy of the book, along with his markings and notations. He took us on a journey through the book that was special to me at the time, and I've never lost my interest in bread baking.

Over the years, I've baked a considerable number of recipes from this book, and the results can be quite varied. I remember asking my father once why one recipe was so salty. He had a notation to reduce the salt significantly, but he couldn't give me a satisfactory reason. It didn't matter, the Parker House Rolls were still wonderful, and it didn't change my father's opinion of the book.

I eventually decided that I needed a more advanced baking book to help me on my journey through this book. The more advanced baking books of the 21st century teach baker's percentages, where each ingredient is expressed in terms of a percentage of the flour in the recipe. These percentages are expected to be within certain ranges. Back in the day when Beard was baking, it happens that his percentages can sometimes be outside of what is now considered to be correct, not only in terms of yeast and salt usages, but sometimes other ingredients as well.

So, the problem is not that there aren't some good recipes here. There are. However, beginning bakers are not going to be able to properly assess whether ingredients are in their proper ranges. Ultimately, you are skating on thin ice with some of these recipes.

Beard was a great visionary in his time. He was one of the early pioneers of the bread baking revolution. He helped make the bread cloche a commercial success. He helped turn me on to purchasing a grain mill to make my own flour from wheat and rye berries. He had fun recipes such as dough submerged under water. I remember when the microwave was new, and Beard had a recipe that used it. It was great fun as a kid, although I don't think too much of the recipe now that I know more about bread making. The point is that this book was fun, and it held our family's interest despite its shortcomings.

The worse of these shortcomings are the sourdough recipes, which are not even truly sourdough by today's standards. They are actually spontaneous fermentations with added commercial yeast. When it comes to sourdough, Beard did not know what he was doing. I hope that you are listening, because you are wasting your time in this particular direction with his book.

Over five decades later, this book does not hold up well, and several things have taken place. First, there is a much better understanding of fermentation, including sourdough. Second, there is a much better understanding of enzyme action in bread dough. People who work with this book are hopeless stuck in the past. I can understand the sentimental reasons why someone might want to bake from this book, but I can improve on both the Parker House Rolls and Maryetta's Oatmeal Bread because I now have a better understanding of bread than what Beard had five decades ago. You need to set your sights higher than this book.

Name: Therapy Dog Mom
Rating: 4.0 out of 5 stars
Title: Purchased as a gift. Have had my copy since 1979. 😊
Date: Reviewed in the United States 🇺🇸 on October 1, 2022
Review: Great info re making bread from the bread master himself!

Name: R. E. Nelson
Rating: 5.0 out of 5 stars
Title: The "Bible of Bread" As far as I'm concerned!
Date: Reviewed in the United States 🇺🇸 on January 11, 2022
Review: Got my copy of this when it first came out, a present from one of my sisters when I was a graduate student in the 1970s-'80s. Bought a second copy for a former student who herself was now in graduate school, and discovering home-made bread baking as Covid shut down her entire university. I've made most of the breads in here, some of them many times, and with one lone exception, they were all great. I've scribbled many marginal notes on those pages I've used, and some pages have almost as much in my notes as in Mr. Beard's original text. The broiled white free-form loaf is my favorite. The only one I didn't like was the Irish Soda Bread - which I felt obligated to give a try, even though the taste of baking soda makes me gag. The bread was ...... tolerable. But I'd never make it again. The broiled free-form loaf, on the other hand, is what I make when I'm trying to impress someone. Once made a double batch, and baked it up in a single giant loaf for a pot-luck get-together. There was nothing left at the end of dinner! :-)

Name: MzSoCali2U
Rating: 5.0 out of 5 stars
Title: Very Happy with my purchase!
Date: Reviewed in the United States 🇺🇸 on April 1, 2022
Review: I looked for a copy of Beard on Bread after Martha Stewart mentioned the book during an episode on Bread baking. The cookbook arrived on time and in extremly GOOD condition for a book almost 50yrs old. Even though this book was described as "in used condition". The book I received just looked like an old book, it had absolutely no signs of wear on any of the pages (yes I checked every single page!). I highly recommend Thrift Books

Name: Pat Sachs
Rating: 5.0 out of 5 stars
Title: I love this book.
Date: Reviewed in the United States 🇺🇸 on April 28, 2022
Review: I bought my first copy in 1976. Lost that copy and bought it again on Cheap Books for less than $7.

Name: David MacDougall
Rating: 5.0 out of 5 stars
Title: A wonderful book
Date: Reviewed in the United States 🇺🇸 on May 2, 2022
Review: A wonderful book about bread. There is something in here for any one from novice to experienced bakers.

Name: shirley Grooms
Rating: 5.0 out of 5 stars
Title: It’s a good buy
Date: Reviewed in the United States 🇺🇸 on April 26, 2022
Review: Nice for the money

Name: Vicki
Rating: 5.0 out of 5 stars
Title: Great book, never tires
Date: Reviewed in the United States 🇺🇸 on December 11, 2021
Review: I have had this book my whole lifetime in one version and another I give them for gifts. In this modern age it is nice to know that a book from before bread machines and Search is still a great resource