Beard on Bread [B0213]

1974 Borzoi HCDJ with torn dust jacket and a couple notes in the margins. 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.

From Amazon/GoodReads reviews: "A practical classic. Especially helpful are the options and variations. Great resource."; "I have been looking for a bread book that is focused on classic prep methods and a wide variety of ingredients; this one checks all those boxes and more! James Beard created a wonderful bread collection and offers it here with a friendly, down to earth tone throughout this charming and original book."