Beard on Bread: A Cookbook

Beard, James

ISBN 10: 0679755047 / ISBN 13: 9780679755043

Verlag: Knopf, Toronto, ON, 1995

Beschreibung

Clean, tight, unmarked; very slight wear to front bottom edge; otherwise absolute minimal wear; appears unread; Now a classic, this book answers every beginning baker's needs with a master recipe that is a detailed lesson in making a basic yeast bread, a 12-point list of remedies for improving one's load, and a wonderful variety of bread recipes to choose from - plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, and fried breads.

Bestandsnummer des Verkäufers 005599

Bibliografische Details

• Titel: Beard on Bread: A Cookbook
• Verlag: Knopf, Toronto, ON
• Erscheinungsjahr: 1995
• Sprache: Englisch
• ISBN-10: 0679755047
• ISBN-13: 9780679755043
• Einband: Paperback
• Zustand: Near Fine

Über diesen Titel

Inhaltsangabe

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.

Über die Autorin bzw. den Autor

JAMES BEARD was born in Portland, Oregon, and would go on to write twenty books about food over the course of his remarkable career. He started giving cooking lessons in the late 1950s, and became one of the most influential cookery teachers of the twentieth century and an early champion of American cuisine. The James Beard Foundation was established in his honor. Beard died in New York in 1985.