by James Beard
First published 1973
In "Beard on Bread," legendary chef James Beard shares his lifetime of expertise, guiding readers through the art of breadmaking. From the fundamentals of yeast and kneading to innovative flavor combinations, Beard offers 100 foolproof recipes that transform simple ingredients into crusty, golden loaves. Whether you're a novice baker or a seasoned pro, Beard's sage advice and mouthwatering photographs will have you baking artisanal breads worthy of any bakery.
Genres: 20th-century, non-fiction, cooking, food-and-drink, how-to
Vibes: authoritative, instructive, intimate
Tropes: expert-advice, instructional
Period: 20th-century
256 pages · Paperback · Knopf