Beard on Bread
- ISBN-10
- 0679755047
- ISBN-13
- 9780679755043
- Category
- Cooking
- Pages
- 228
- Language
- English
- Published
- 1995
- Publisher
- Alfred a Knopf Incorporated
- Author
- James Beard
Description
A guide to mastering the art of making bread contains both simple and complex recipes, all prepared by the renowned late chef. Reprint. 15,000 first printing.
Get the book
Other editions
Similar books
-
Beard on Pasta
By James BeardBeard on Pasta is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try.
-
The Essential Bread Cookbook: A (Baker's) Dozen Delicious Recipes
By James BeardTaken from the best-selling classic Beard on Bread by James Beard, the “Dean of American Gastronomy,” this is the perfect cookbook for home bakers of all ages—from kids to teens to adults—who want to make and enjoy delicious fresh ...
-
The New James Beard
By James BeardFreeze as for apricot sherbet (see page 500). Orange Sherbet. Combine 3 cups fresh orange juice, 1 cup simple syrup, and flavor with 3 tablespoons Grand Marnier or Cointreau. For a cream sherbet use 2 cups orange juice, 1⁄2 cup simple ...
-
The James Beard Cookbook
By James BeardEnduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.
-
Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries
By Kristina ChoKristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat ...
-
Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]
By Chad RobertsonNow, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better.
-
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]
By Peter ReinhartIn this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.
-
Bread on the Table
By David NormanCINGHIALE ALLA CACCIATORA sERVEs 4 To 6 1 carrot, peeled and coarsely chopped 1% pounds wildboar stew meat, or loin, cut into cubes - 2 sprigs fresh rosemary, salt and freshly ground minced block pepper pepp 3 fresh bay leaves V, ...
-
The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
By James BeardCompiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking.
-
The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World
By Jessamyn Waldman Rodriguez, Julia TurshenArtisanal Baking from Around the World Jessamyn Waldman Rodriguez, Julia Turshen. J E S S A. M. Y. N. W.A.L.D. M. A. N. R.O.D RIGUEZ and the bakers of Hot Bread Kitchen with Julia Tarshen cLARKSON FootBR/PUBLISHERS Neo copyrighto 2015 ...