Beard on Bread

by James Beard, Karl Stuecklen (Illustrator), Chuck Williams (Foreword)

From the James Beard Foundation:
In the 1960s, whole grains and homemade bread served as political symbols of the health food, ecological, and back-to-the-earth movements. By the next decade, when Beard on Bread was published, Americans had grown increasingly interested in the delicious breads of Europe. Like so many of Beard’s books, Beard on Bread was “both a harbinger of the culinary renaissance and fuel for the flames,” according bread baker and cookbook author Peter Reinhart, who recollected it as an “icon” of the period. “His book was a must for any of us making bread.” Several of us at the Foundation still talk about (and bake) Beard’s anadama loaf and his banana bread. Beard on Bread was reprinted seven times in its first year, sold more than 264,340 copies, and was Beard’s best-selling book in his lifetime, according to Ferrone.

Book history:
1973 published
1981 “Ballentine Edition” released. New cover, page count changes from 230 to 206.
1995 new cover for original edition and a foreword by Chuck Williams is added
2011 e-book released

note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference, Food and Drink, Foodie

228 pages, Paperback

First published January 1, 1974

About the author

Librarian Note: There is more than one author in the Goodreads database with this name.
Please see: James Beard.


James Andrew Beard, an expert, wrote several authoritative cookbooks, focusing on American cuisine.

James Andrews Beard, a chef, teacher, and television personality, pioneered shows, lectured widely, and taught at his namesake school in city of New York and in Seaside, Oregon. He emphasized preparation with fresh, wholesome ingredients to a just aware country of its own heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty times, and annual awards of his foundation honor his memory.

source: Wikipedia

He published his first books under Jim Beard.

Reviews

[Amy · Rating 5 out of 5]

The receipt in this book says that my husband purchased this bread cookbook in July of 1996 for less than $6 cash at the local Barnes & Noble. It doesn't appear to be used. After all, July certainly isn't prime bread-baking time in Oklahoma where temperatures tend to be above 100 degrees. But with a stand mixer under the tree this Christmas, I think this book is going to get some love. "Was owning a stand mixer all that stood between you and baking bread all this time?" Yes. I have weak wrists and arthritic hands. I can't do 10 minutes of kneading. I went through 2 bread machines a decade ago, but I don't really relish how the paddle gets stuck in the bottom of bread machine loaves ... or all the shaking that goes on.

So now that I've read through the introductory information and the introductory recipes which explain and remind me of the basic principles of bread-making, I've got my first loaf of Pumpernickel bread rising. But I don't want to forget all the tips I've learned or re-learned, so I've decided to use GoodReads as a place to write down what I've learned so that I don't have to go back through and re-read every time I want to make a loaf of bread. Some of this is paraphrased and some of it is the exact wording from the book.

FLOUR
*Unbleached flour is better than enriched all-purpose flour for bread-making.
*Hard wheat flours make for a firmer, more elastic bread.

YEAST
*1 package active dry yeast = 1 scant tablespoon active dry yeast = .5 oz cake of compressed yeast.
*A sweetener is necessary to feed the yeast.
*Compressed yeast should be creamed with the sugar for 1-2 minutes before proofing.
*Active dry yeast should be dissolved in liquid at 100-115 degrees. Compressed yeast should be dissolved no warmer than 95 degrees.
*Good yeast will swell and small bubbles will appear on the surface during proofing.

BAKING SODA
*Baking soda may be used in fruit breads to counteract the acid in the fruit.

RISING
*Rising times vary by warmth of room, temperature or humidity of the day, yeast characteristics, flour type, and kneading.
*The rising process can be slowed during the first rise by placing the dough in the refrigerator.
*The rising process can be sped up during the second rise by placing the dough over a pan of boiling, steaming water.

PAN CHOICE
*Bread pan sizes in recipes are recommendations rather than absolutes.
*It's best to choose a pan after shaping the loaf, allowing room for the dough to double in height and to rise while baking.
*A pan filled 2/3 full with dough will allow the bread to form a nice arch. A pan filled 1/2 full with dough will produces a flat loaf.

METHOD VARIANCES
*Salt content is adjustable. Beard uses 1 tablespoon of salt per pound of flour (3 and 3/4 cups).
*For whole wheat bread, use half white and half wheat flour.
*I've read elsewhere that soaking whole grains in liquid helps to remove some of the bitterness of the whole grains.
*Milk substituted for water makes a richer bread.
*Vegetable oil can replace butter.
*Dough brushed with egg whites + water = a nicely colored and crisped crust.
*Dough brushed with egg yolk + milk, cream, or water = a rich brown crust.
*For a richer loaf of whole wheat bread, add 3-4 tablespoons of olive or peanut oil to the flour before adding water (using slightly less water to compensate for the oil).
*When using a glass pan for baking, lower the temperature by 25 degrees.
*Overrising makes the bread full of holes, chewy, and crusty
*Place a pan of boiling water under the loaf when baking on tiles or stone or when making a French loaf, pumpernickel, or rye bread in order to make it crusty.
*You can always take a loaf out of the pan during the last few minutes of baking and place it on tiles/stone fro a more interesting flavor or crust.
*Overbaking produces a thick, crunchy crust.

COOLING
*Cool by removing the loaf from the pan & placing it on a rack in a draft-free place.

BASIC BREAD METHOD
1. PROOF yeast.
2. STIR ingredients by hand or mixer in order listed in recipe until blended and the dough tends to form a ball. If the dough is too stiff, add more liquid.
3. KNEAD by hand or mixer until the dough is no longer sticky and has a smooth, satiny, elastic texture, adding more flour if necessary halfway through kneading. When reading, an indention made in the dough should spring back or blisters/cracks should form on the surface.
4. 1ST RISING:
a. Rest the dough for a few minutes.
b. Coat the inside of a clean mixing bowl with butter.
c. Roll the bread around the bowl to coat it with butter.
d. Cover the bowl with plastic wrap, foil, or a towel and set it in a warm, draft-free place.
e. Allow the dough to double in size (1-2 hours). When the dough does NOT spring back when an indention is made it it, it's ready. Prolonged rising will affect the flavor and texture.
5. 2ND RISING:
a. Butter loaf pans.
b. Remove the cover from the dough bowl and deflate the dough by punching it down with your fist.
c. Transfer to floured board/bowl and knead by hand or mixer for 3 minutes.
d. Pat into shape.
e. Let rest for 4-5 minutes.
f. Shape into loaf.
g. Lift carefully, drop into loaf pan, and smooth out.
6. Follow the recipe for treating the loaf before it goes into the preheated oven.
7. Place in the center of the lower oven rack unless otherwise noted.
8. When done, bread will sound hollow when the bottom is knocked on. IT can be placed directly on the oven rack to firm up or crisp the bottom (4-5 minutes).
9. Place loaf on a rack to cool.
10. It's ready for formal slicing 3-4 hours after baking. However, I think waiting is a horrible idea since I like my bread hot out of the oven.

BREADS I'D LIKE TO TRY OR HAVE TRIED (will update with ratings)
*Myrtle Allen's Brown Bread (p. 64)
*Pumpernickel Bread II (p. 84) - 3 stars. Very heavy. Nothing special.
*Mother's Raisin Bread (p. 94)
*Pistachio Bread (p. 99)
*Rich Sour-Cream Coffee Cake (p. 101)
*Monkey Bread (p. 103)
*Swedish Limpa (p. 108)
*Italian Holiday Bread (p. 119)
*Sally Lunn (p. 130)
*Cream Biscuits (p. 139) - 5 stars. This may be the first successful biscuit I've ever made. I like that the recipe substitutes cream for butter in the dough followed by dipping the raw biscuit in melted butter before baking. I'll be making these for years to come. I prefer the craggy imperfections of a dropped versus rolled biscuit for this recipe.
*Helen Evans Brown's Corn Chili Bread (p. 142)
*Carl Goh's Zucchini Bread (p. 145)
*Banana Bread (p. 147)
*Raw Apple Bread (p. 153)
*Pain de Fruits (p. 154)
*Persimmon Bread (p. 155)
*Parker House Rolls (p. 158)
*Sweet Potato Rolls (p. 161)
*Bread Sticks (p. 162)
*Pita Bread (p. 168)
*Pizza Loaf (p. 175)
*Lahma bi Ajeen (p. 177)
*Crumpets (p. 189)

[Sue · Rating 5 out of 5]

I never think to add cookbooks to my list but when I saw this on a friend's I knew I had to add it to mine. I've had this for years and absolutely love Beard's zucchini bread (has lots of cinnamon).

When I was young and not very bright cooking-wise, and had no fancy cooking equipment, I followed the directions as written. Peel the zucchini then shred it. Have you ever tried to shred water? Well, let's just say I never peeled the zucchini after that first time.

[Catharine · Rating 5 out of 5]

I bought this book when it was first published in the early 1970s. It remains one of my favorites. Beard's recipe for gingerbread is still my all-time favorites.

[Tanna · Rating 5 out of 5]

This was the first bread book I ever had. I still bake the oatmeal bread, the corn sticks and the Irish Soda Bread.
Today I guess you could say I’ve graduated from Beard but I still refer back to it. Many of the recipes I’ve baked I have written in the cups into grams measurements. I now reduce the amount of yeast and salt in most all the recipes and mostly eliminate the sugar.
Back in the 70’s, it was about all there was and for me it was an excellent starting point.
Following is a comment I left on Elizabeth’s review of this book:

Oh contra. I cut my baking bread teeth on this book, it was my first and only bread book for years. There were almost none in the 1960s. To me Beard and this book are not just part of my history but very much a part of culinary and baking history. For me James Beard is one of those giants we’re now standing on the shoulders of and yes you will still find electric knives on Amazon (and very specialized fillet fish knives even).
Just think about it Elizabeth: how many time did you swear off sourdough starters and sourdough breads before you found what worked for you. Wasn’t that unpredictable?
When I started baking from this book the impact of high salt was only barely beginning to be talked about. He wrote this when certainly Americans were over salting everything.
And yeast. Oh that anxiety of dealing with those first grains of yeast “will I kill it”, “will it grow”, remember that? This book and most that followed well into the ‘70s and even ‘80s used way more yeast than I do today.
How many recipes have I baked from this book? Mostly when I baked I wrote in this book (hooray):
Refrigerator Potato Bread: intriguingly used what today we call “retarding” in the fridge. I wrote we enjoyed.
Jane Grigson’s Walnut Bread from Southern Burgundy: Great! I baked this many times and once baked 34 loaves over 2 days to give as gifts to my Parent’s Association Board at the kids school.
Cornmeal Bread: I baked many times and once baked with one of the boy’s classes for a Thanksgiving Feast project. It was marvelous.
Cheese Bread: Terrific
Cracked-Wheat Bread: I wrote Excellent!
Marynetta’s Oatmeal Bread and Oatmeal Bread with Cooked Oatmeal: I’ve baked it would seem maybe a 1000 times BUT cutting the sugar, the salt, adding bran & ground flax, and substituting different flours. The cooked oatmeal recipes was the recipe I baked every other day (making one loaf and one batch cinnamon rolls) when we sailed the Atlantic. Last week I baked it because of your espousing the toasting the oat technique. It was beautiful.
Irish Whole-Wheat Soda Bread has always been my go to for soda bread...noting cutting the salt from 1 tablespoon to 1 teaspoon.
Helen Evans Brown’s Corn Chili Bread: was marvelous but over the years has replaced buttermilk instead of sour cream, added a can of Ro-tel and again cut the salt in half. I still bake it.
Clay’s Cornsticks: Cut the salt in half and it’s terrific.
Armenian Thin Bread: Terrific. I have several different flour mix combinations that we love.
So for me James Beard is one of those Giants I’ve learned from and remains part of my baking today.

[Elizabeth · Rating 2 out of 5]

There is no smell in the world of food to equal the perfume of baking bread and few greater pleasures in eating than sitting down with a slice of freshly baked bread" [ - James Beard, Introduction]

I so wanted to love this book written by the iconic James Beard. A book written by the man whose name is on the prestigious awards for outstanding culinary achievement. And yet, as I read, I couldn't help being just a little disappointed. If half stars were allowed, the rating would be 2.5 stars.

It's amazing how far we have come with breadmaking since 1973! While there are good notes about the origins, characteristics, and uses for various grains in breadmaking, the book feels decidedly old fashioned and dated. Mr. Beard's recommendation to use stand mixers for kneading and electric knives for cutting are just two instances of the 1970s shrieking out. (Are electric knives even sold any more?!)

However, it is wrong to dismiss the several really useful tips included in the chapter entitled "Observations".

It goes without saying that your knives should always be very sharp. A serrated knife can be sharpened on a steel — but only the flat side. [Observations | Bread Knives]

Who knew that a serrated knife could be sharpened? What a shame that there is no instruction other than "only the flat side" though.

But the datedness is particularly evident with the amounts of commercial yeast Mr. Beard calls for, as well as the fact that he notes that the use of instant yeast is new. But what is really surprising is Mr. Beard's assertion that sourdough starters are "very unpredictable".

Mr. Beard is so certain about the unpredictable quality that his recipe for creating a sourdough starter includes commercial yeast because "you can get better results if you use yeast as well, and your bread will be lighter and have more flavor". Wow. One has to wonder if Mr. Beard would not have made a complete reversal on this decree if he were still living today.

In the recipes section, Mr. Beard includes, seemingly under duress, just two recipes for what he calls sourdough: Sourdough Bread and Sourdough Rye "Despite my own feeling that sourdough bread is much overrated and is difficult to perfect at home" and that "it is a most fickle process". By my definition, this is not sourdough! Both sourdough bread recipes in the book call for commercial yeast! The so-called sourdough starter for Sourdough Bread containing a package of active dry yeast, almost 3 Tablespoons sugar, salt, and milk is essentially old dough. The alleged sourdough starter for Sourdough Rye calls for "2 packages active dry yeast". However, at least the Sourdough Rye starter does not call for milk and sugar. The bread does though....

Also counteractive to many of today's artisanal bread bakers' habits, Mr. Beard strongly suggests using a stand mixer rather than mixing and kneading (or stretching and folding) by hand, despite the following statement:

"You really can't make good bread unless you can feel the texture, softness, and elasticity of the dough through your hands." [-James Beard, Introduction]

There is no table of measures and equivalents. This is especially trying with the fact that throughout the book the measurement for Mr. Beard's preferred kind of yeast: active dry is by "package", rather than weight or volume. He mentions that he will occasionally call for cake yeast (labelled "compressed or fresh yeast" in the book) that "is sold in cakes in three sizes — a little over one-half ounce, one ounce, and two ounces — and also in quarter-pound and one-pound packages".

The salt content suggested for bread, at "1 tablespoon for each pound (3¾ cups) of flour" (18 grams salt per 454 grams flour), is rather high at a whopping 4%. What a mercy it is that Mr. Beard says this is adjustable and that we "may alter this to [our] own taste".

The yeast content suggested, at roughly 3% baker's percentage - 2 packages (14 grams) dry yeast for 4 cups (480 grams) flour - for many of the recipes, is also ridiculously high. One recipe calls for 3 packages (21 grams) dry yeast for 5 cups (600 grams) of flour, as well as 5 teaspoons (30 grams) of salt! (Note that that particular recipe is not particularly high in sugar OR fat....)

The liberal use of butter to grease pans and rub on top of rising bread dough also goes against the grain. So do his notions on how to store bread.

When it is thoroughly cool place it in a plastic bag or plastic wrap, and refrigerate or store at room temperature. It will last from 2 to 7 days, depending on the character of the bread. If it is extremely moist watch carefully in case it should start to mold, although it very seldom does. If some mold has formed it can be cut away and the bread used without hesitation. Naturally, bread will keep better under refrigeration. [Observations | Cooling and Storing Bread]

!! Both of these statements are false! Definitely say no to storing bread in the fridge (unless staleness is desired for some strange reason)

[S]tarch retrogradation, one aspect of staling, happens faster at lower temperatures, such as those you might find in a refrigerator. Below freezing, however, retrogradation (and staling) practically stop. [- Emily Jane Buehler, Bread Science]
~ ~ ~ ~ ~
Bread stales most rapidly at +5°C, so it should never be stored in the refrigerator. At -5°C, staling stops, so freezing is a good way of suspending the ageing of bread. However, to freeze and thaw bread, it must be passed twice through its temperature of maximum staling and this is estimated to add the equivalent of a day's worth of staling at room temperature [- Andrew Whitley, Bread Matters | Chapter 13: Growing Old Gracefully]
~ ~ ~ ~ ~
The refrigerator, by the way, is not a good place to store bread. The usual temperature of a refrigerator does indeed delay mould for a time, but is also just the one to draw out moisture. [- Elizabeth David, English Bread and Yeast Cookery, p.225]

And most definitely say no to mold! This note in James Beard's book is the only time I've ever encountered the bizarre idea to merely cut away mold on bread. (It may be okay for hard cheese, but never bread!) In our experience, if there is mold on any the crust of a loaf of bread, it will invariably have crept its way right through the crumb and the moldy smell will have permeated the whole loaf.

Ignoring the shortcomings, it is impossible not to admire and applaud at the good points Mr. Beard makes:

• "Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me."
• "[A] perfect piece of toast made from good bread is one of the most delicious of foods — and one that any fool can make"
• "[S]tale bread can be turned into Melba toast, croutons, or bread crumbs."
• "Even the weather has an effect on breadmaking. The degree of humidity and warmth will govern the absorption quality of the flour and the action of the yeast."

Active dry yeast should be dissolved in liquid at a temperature of about 100° to 115°, while compressed yeast should be dissolved in liquid that is no warmer than about 95°. These limits should be carefully observed. [...] There is a new method being promoted today whereby dried yeast is simply blended with the other dry ingredients and then mixed with liquid that has been heated to as much as 120° to 130°. A lot of people like this method because it is so easy. Frankly, I find that while it may cut down your time, I prefer the old-fashioned way; perhaps the dough rises faster, but it is at the expense of the final flavor [Observations | Leavener]
~ ~ ~ ~
[T]oast is often kept too long in a rack, so it becomes cold, although crisp. I am not sure which is the greater crime [...] Nothing is as revolting as the plate of toast one usually receives in a restaurant or a hotel; this comes buttered and wrapped in a napkin, and while it may have been crisp when it came from the toaster, it has, in the meantime, steamed to a most unpleasant texture. [...] [O]ne seldom finds toast that is really toasted. Usually it is a flabby piece of warmed bread with a slight color to it. [Observations | Toast]

So many of the scenarios listed in "Remedies for The Not-Quite-Perfect Slice" could be prevented by measuring ingredients by weight rather than volume! (If this book were written today, I cannot help wondering if it would receive the coveted James Beard prize.)

The greatest argument against following James Beard's yeasted bread recipes to the letter is the colossal amount of yeast he calls for and/or the descriptions of the final bread:

    • Refrigerator Potato Bread "Moist and heavy" No, thank you.
    • George Lang's Potato Bread: "Its pungent flavor is completely different from that of most other breads" Pungent? Hmmm....
    • Cracked Wheat Bread "an interesting, crunchy, rather solid bread" Crunchy sounds good, but rather solid? No, thank you.
    • Norwegian Whole Wheat Bread "makes a very dense, coarse bread full of honest flavor" and "The dough will be stiff and difficult to knead". Dense? Coarse? Stiff dough? No, thank you.
    • Pumpernickel Bread II "gutsy bread with a rather dense texture, this is not the easiest bread to put together" Ah, another description that brings to mind long colourful cotton skirts, heavy wool socks, and birkenstock sandals.

Particularly Terrifying:

Salt-Rising Bread [...] is unpredictable. You may try the same recipe without success three or four times and find that it works the fifth time. Or you may get a loaf that is halfway good. If it works, fine; if it doesn't, forget it. I am including it in this collection because it is a worthy recipe, but I do so with a warning that you may be disappointed. [Basic Yeast Bread and Other White-Flour Breads]

No thank you....

Not all the recipes appear to be horrible though, and many of the quickbreads at the end of the book look to be very good.

Bookmarked:

    • Cornmeal Bread (yeasted) "deliciously crunchy loaf" This is intriguing, except for the amount of yeast....
    • Plain Saffron Bread (yeasted) "reminiscent of Cornish and Welsh teas, where saffron buns and bread have been exceedingly popular for generations" (Who knew that saffron has been available in Wales for generations?)
    • Prune Bread (made with prunes that have marinated in Madeira for 24 hours)
    • Lemon Bread "a tart, deliciously refreshing bread with a character all its own"
    • Girdle (Scottish for 'griddle') Scones "their delicate texture makes them excellent when hot, split, buttered well, and spread with raspberry jam" made with cream of tartar and baking soda, instead of baking powder.

[Kirsten Jensen · Rating 4 out of 5]

James Beard was one of the finest chefs America has come up with. He was also an excellent teacher--a trait which carries over well into his writing. Added to this, he loved bread. These things taken together make for a significantly useful book on bread making, especially for those with little experience in the field. I particularly hovered over the introduction leading into the basic white bread recipe which contained detailed, concise, and friendly information qualified to send you on your merry way and keep you merry as you go. This included such information as why your bread may not have turned out the way you hoped it would, how to make it turn out differently next time, and how to greatly enjoy even a substandard loaf of homemade bread.
I have not tried all of the recipes contained in this book, but the ones I have tried I've enjoyed and learned from and many others greatly interest me.

[Jonathan Jerden · Rating 5 out of 5]

I received this as a Christmas present in 1976, and when I moved to San Francisco a few days later this became my regular Sunday tradition for years, baking bread in metal pans, Pyrex glass, pottery jars & tubs . . . just about anything that would transfer heat and not break.

One of my best Beard breads was Thanksgiving 1982 in Sausalito at my business partner/friend Bob Heyer & his wife's home, when I made two Sally Lund pull-apart bread casseroles in bundt cake pans. I had pulled it right out of the oven just before making the 30-minute drive from my Sebastopol ranch, so it was still steamy warm when I arrived. We decided to taste test it for an appetizer, then finished the first loaf over the turkey dinner, then ate the last loaf for dessert. Oh, so good. I miss my friend Bob.

[John Sgammato · Rating 4 out of 5]

This is a great book for anyone learning to bake bread - it even has a troubleshooting guide!
I have a number of favorite recipes in here that I have made many times, among them the George Lang's Potato Caraway Bread, Jane Grigson's Walnut Bread from Burgundy, Dill Batter Bread, Sally Lunn, and more.

[Osadolor Freda · Rating 1 out of 5]

Thank you for your help today and tomorrow night,
I know you were going to the best way of saying that

[Kendra · Rating 5 out of 5]

This book isn't for the faint of heart, but if you're a hardcore bread nerd on a spiritual journey to perfect your crumb and crust, there is no more sacred text.

As a lover of fiction, I seldom read nonfiction. But I've had the pleasure in the last year of encountering a handful of nonfiction books that lifted me from my feet and gently, authoritatively, set me down again in a world made new by the depth and generosity of reflection shared. Alexander Chee's How to Write an Autobiographical Novel was one, and also Annie Dillard's Pilgrim at Tinker Creek -- now James Beard's 1973 treatise, Beard on Bread, joins the ranks.

Beard was a giant of his craft, elevating the humble craft of flour, yeast and water to an art. Beard on Bread is the distilled product of years of passionate experimentation and reflection on that art -- a gift to bakers now and then.

A note on the GLORIOUS 1970s-NESS OF THIS TEXT: I love the pen-and-ink illustrations (reminds me of the cookbooks my mom kept in the kitchen when I was a child). The book also provides this lovely glimpse into the home baking world of the 1960s. As a child of the late 1980s, I grew up cresting the wave of the gourmet home chef trend -- and as a native, knew intellectually (but hadn't quite internalized) just how different the home cooking landscape looked in the mid-to-late 20th century. So I LOVED James' note on bread knives --

The wrong knife can tear bread, especially if the bread is fresh or very soft. Fortunately, in the last several years, we have had on the market a great variety of good knives with serrated edges...

Because I was lucky enough to grow up in a post-Beard on Bread world, in the kitchen of food service professionals who believed in crusty, homemade bread and would never allow a slice of Wonderbread to pass our threshold. So I forgot (though I knew, on a cellular level) that home gourmands and crusty French and Italian loaves weren't always American values. And I so, so treasure that this book reminds me of this -- illuminates the roots of American cooking culture even as it teaches us, then and now, to reach higher.

[Marybeth · Rating 3 out of 5]

I enjoyed this look back at the beginning of the homemade-bread craze, despite how out of date it is. Some reviews have totally trashed this book partly because of its age, and partly because of Beard's personal preferences when it comes to bread. He didn't like sourdough (too unpredictable), but he still included a small section on it. He DID like whole-grain flours, which is where we parted ways. Whole wheat bread is great, and I have a couple recipes I really like to make. I don't need ALL of my breads to be whole grain, however. He also uses a lot of grain types that are both hard to find, and require special handling. Considering the fact that I'm already using unbleached, whole wheat, bread, rye, and dark rye flours, I really don't have space to expand my flour library, even if I'd been interested. I really had no idea so many flours existed!

The beginning of the book would be handy for anyone who is unfamiliar or only slightly familiar with bread baking since it contains pages and pages of information on flours, tools, and other ingredients. I've been baking bread for about 50 years so I skipped most of that section simply because I already know what I'm doing. What I was looking for in this book was new recipes, but the ones Beard chose to share are often too fussy for my taste. I would recommend this book to anyone who has an interest in expanding their knowledge about bread, but be prepared to hunt for some of the ingredients. It might be worth the time and money, especially considering how much the art of homemade bread has evolved since this book's publication - the speciality flours he talks about might be more widely available now than they were in the 1970s. I ultimately decided to save myself the frustration and waste of buying ingredients I wouldn't use in anything else. I did enjoy the chance to experience a book I grew up hearing about, though. That was definitely worth the time.

[Dan Mushalko · Rating 5 out of 5]

There are other cookbooks which have captured popular attention far more, and cross the line deeply into autobiography or history as much as they do cooking. But Beard's work here is a seminal go-to for baking bread: a great primer on the basics of baking this baseline staple, coupled with easy to follow recipes for the world's floury flavors: from basic American white bread to a powerhouse pita, with sweet treats such as yeasty doughnuts sprinkled in for good measure.

I've been cooking each style of bread, in order presented, as I've poured through this book -- and every loaf has been a gem, devoured by the family (sometimes within a day).

This is a timeless classic, a reference which ought to be a core addition to every kitchen.

[Danielle · Rating 4 out of 5]

Do not read this book if you’re trying to follow a keto diet—it will break you. I’ve been collecting his books since I used to read his column in the newspaper, decades ago. I got this one at a library book sale. It’s filled with stains; how could they ever have given it away? Must have been the heirs—their loss, my gain. Beard is solid, thoroughly American without the silliness of stupid diets, food restrictions, etc. He knows how to cook and he knows how to eat and if you follow his directions, you will, too. This is less of a memoir than some of his books, but his personality still comes through.

[Kirk Painter · Rating 5 out of 5]

I’ve had this book since 1981. The breads I’ve tried are excellent. Like all James Beard books, it is aimed at those who enjoy reading about cooking. The descriptions are inspiring and helpful. The drawings are lovely. Those who insist on photos will be disappointed. James Beard loved his butter and salt, so some may want to dial back a bit on those ingredients, but I don’t. I’ve adapted some of the yeast breads to a bread machine by cutting the ingredients in half, and they come out fine.

[Martha Hall · Rating 5 out of 5]

Beard takes you through all the steps of baking a wonderful loaf of bread. He explains the "chemistry" of bread baking as well as what went wrong when you don't get a perfect loaf and how to correct the problem.

I got this book when I was first learning to bake and never regretted it.

[Jeb Hunt · Rating 4 out of 5]

After reading Flour Water Salt Yeast (and loving it), it was recommended that become familiar with this book, known as a classic of bread making. While less narrative than FWSY and containing a broader range of bread recipes, it'll serve as an essential bread baking handbook in my collection.

[Megan Awong · Rating 5 out of 5]

Incredibly informative and inspiring. I can't wait to try some of these recipes. Beard writes with such love for food (especially butter) that the reader can't help but fall in love with bread all over again.

[Catherine Mustread · Rating 3 out of 5]

“ What's up homeslice? We baked up a real feast for you this time. Quit loafin' around and bite into this episode on James Beard, baking, and bread. We even baked our own bread and tasted it on-air!” —Overdue podcast 091622

[Tamra Lagrone · Rating 4 out of 5]

This is another bread book I've owned since I came of age, during the heady flower-child era. Traditional breads, with yeast, but always discussed with that manner that James Beard possessed.

[Kitten · Rating 4 out of 5]

Around the Year in 52 Books: A book related to one of the horsemen of the apocalypse (i.e. Famine).

[Eileen Easterly · Rating 5 out of 5]

Excellent way to learn about baking bread.

[Escape to Books · Rating 4 out of 5]

I made a few of these and wrote down a few recipes to remember as this was a library book for me. The illustrations were extremely helpful and I really enjoyed baking with this book as a reference.

[Marcus · Rating 3 out of 5]

concise, informative, functional; commendable taste, breadth of knowledge, and ethos. elucidating sketches. however, some advice feels dated, e.g., on mold, sourdough, salt.

[Daria Cadger · Rating 5 out of 5]

Very nice book for cohesive bread recipes!! I didn't even realize I'd bought a signed copy, pretty cool!

[Jo · Rating 5 out of 5]

A practical classic. Especially helpful are the options and variations. Great resource.

[Wendy · Rating 4 out of 5]

For buttered rye bread, or thin sliced bavarian rye with cream cheese and lox, do it. For crumpets with butter, jam and tea on a rainy day, do this book. If you long for the kind of fluffy, buttermilk yeast pancakes that stack and heave with real butter and honey or maple syrup, absolutely you want this book. I love this book so much, that I rarely buy store-bought bread at all any more. And the challah recipe is delightfully, blissfully, eggy and not too sweet. I can think of no reason a person who loves bread would not enjoy reading this book.

For the brioche dough recipe alone, which I use to make a delectable kosher pizza, this book is indispensable. I found my first copy of this at the Santa Monica library, and since ordered one for my own library. I use it several times a month.

[Julie · Rating 5 out of 5]

I was cruising around my local thrift store, when I stumbled across this book. I hadn't heard of Beard, but love bread and was enchanted with the cover.

I love this book! Beard includes great recipes, along with his insights about bread - what to pair breads with, how long they will keep, and how to preserve them. His book is as satisfying and as comforting as taking home-made bread out of the oven :)

I like his apricot-walnut bread the most and am looking forward to baking some of the other recipes.

[Charlotte · Rating 5 out of 5]

“Beard on Bread” is a great collection of timeless recipes with a loving yet straight forward introduction to the art of bread baking from, of course, James Beard. Even without knowing the legacy of The Beard Foundation this is a wonderful little book for any baking enthusiast. (I've page marked at least a third of the recipes for future baking practice.) Perfect for the novice for its straight forward instructions and informative foundation, and perfect for the professional as a well-loved vintage collection.

[David Hill · Rating 5 out of 5]

I re-read this classic cookbook last week and enjoyed doing so. There are no flashy artistic culinary photos, only simple line drawings. What stands out here is the writing. The recipes are not simply lists of steps and ingredients. Beard walks the reader through the process of baking bread, allowing you to understand why each step is necessary to the final result. I was inspired to try out two recipes, and both loaves were excellent. Recommended!

[Anie · Rating 5 out of 5]

Fantastic book on bread-baking. It takes you from a simple white loaf to ryes, egg breads, tea breads and rolls. I was impressed by the variety of recipes, from yeast breads to baking powder and fruit breads. In fact, I impressed enough to actually buy my own copy instead of just taking it out from the library.