Beard on Bread

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, ...

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Author: James Beard

Publisher: Knopf

ISBN: 9780307790552

Category: Cooking

Page: 256

View: 866

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.

Beard on Bread

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Author: James Beard

Publisher:

ISBN: OCLC:1086775008

Category: Bread

Page: 230

View: 676

Whole Grain Baking Made Easy

Craft Delicious, Healthful Breads, Pastries, Desserts, and More - Including a Comprehensive Guide to Grinding Grains ... by Lauren Chattman Bread Making: Crafting the Perfect Loaf from Crust to Crumb by Lauren Chattman Beard on Bread by ...

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Author: Tabitha Alterman

Publisher: Voyageur Press (MN)

ISBN: 9780760345986

Category: Cooking

Page: 160

View: 411

Take control of the grains you eat. Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Including a Comprehensive Guide to Grinding Grains.

Rustic European Breads from Your Bread Machine

Beard, James. Beard on Bread. New York: Ballantine Books, 1973. Bilheux, Roland, and Alain Escoffier, Daniel Herve, Jean-Marie Pouradier. Special and Decorative Breads. New York: Van Nostrand Reinhold, 1990.

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Author: Linda West Eckhardt

Publisher: Echo Point Books & Media, LLC

ISBN:

Category: Cooking

Page: 358

View: 278

From the award-winning authors of Bread in Half the Time comes a complete guide to making nearly 100 European-style breads with the indispensable aid of your bread machine. Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of fresh, warm homemade bread. And nothing can be quite as intimidating or time-consuming as mixing, kneading, raising, and baking that bread—until now! With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any other variety of classic European breads featured in this book. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. After letting the dough rise in the machine, you shape it by hand and bake it to perfection in the oven. With Rustic European Breads from Your Bread Machine in hand, every home cook can become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, appetite-satisfying European bakery. Linda Eckhardt and Diana Collingwood Butts authored Bread in Half the Time, winner of the International Association of Culinary Professionals Award for Best Cookbook of the Year in 1991. Linda Eckhardt, author of over a dozen cookbooks, writes the monthly column "What's for Dinner" in Cooking Light Magazine and hosts a weekly program called Pie in the Sky on National Public Radio. Diana Collingwood Butts is the proprietor of Sugarbakers, a company that makes and sells designer cookies for special order.

United States of Bread

Beard, James. 1973. Beard on Bread. New York: Knopf. Clayton, Bernard, and Donnie Cameron. 2003. Bernard Clayton's New Complete Book of Breads. New York: Simon & Schuster. Corbitt, Helen. 1957. Helen Corbitt's Cookbook.

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Author: Adrienne Kane

Publisher: Hachette UK

ISBN: 9780762455454

Category: Cooking

Page: 224

View: 529

As American as apple pie? How about As American as freshly baked bread?. Before we became reliant on massed-produced supermarket loaves, The United States had a rich history of homemade bread recipes, from flaky and light Southern biscuits to hearty Boston Brown Bread -not to mention the uniquely tangy San Francisco Sourdough. Adrienne Kane has unearthed these vintage recipes, given them a modern twist where appropriate, and collected them all in United States of Bread. Both novices and experienced bakers can delight in these American favorites, including Pullman Loaves, Amish Dill, Cinnamon Raisin Swirl, New York Flatbread, Wild Rice Bread Stuffing, and lots more. United States of Bread is a charming collection that will inspire everyone to get in the kitchen to celebrate America's home-baking legacy.

Going with the Grain

A Wandering Bread Lover Takes a Bite Out of Life Susan Seligson ... 94-98, 101, 104-5; flour used in breads at, 107-9; recipe from, 111 barley, 69 Beard, James, 100, 104 Beard on Bread (Beard), 100 Bedouins, 6, 44-75; bread making of, ...

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Author: Susan Seligson

Publisher: Simon and Schuster

ISBN: 9780743255516

Category: Cooking

Page: 240

View: 291

A bread-lover's guide to this most ancient of foods takes readers on a wide-ranging, international tour of the bread world, from matzo to pita to the crusty baguette, and all points in-between. Reprint. 15,000 first printing.

Beard on Bread

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Author: James Beard

Publisher:

ISBN: OCLC:1289037324

Category: Bread

Page: 230

View: 418

Our One Word

—James Beard, BEARD ON BREAD Christ is both the one who feeds the 5000 with the food that perishes but sustains life and the bread that gives enduring life in the world. In Christ, both kinds of food are unified.

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Author: Martha Johnson Bourlakas

Publisher: Church Publishing, Inc.

ISBN: 9781640650206

Category: Religion

Page: 216

View: 259

• Author of best-selling book Love Feast • Chapters contain questions for group discussion and/or personal contemplation • Perfect for a Lenten practice that easily fits even a busy lifestyle Women live uniquely demanding lives as providers, managers, caretakers, and, amidst those many roles, both chosen and cast upon them, the individual spirit sometimes loses her voice. To awaken this voice, Martha Bourlakas began a group for women in the Diocese of Southwestern Virginia called “Our One Word” to pray about and observe the secular, holy, and personal significance of one word each week. This simple goal affects participants in profound ways, and now Bourlakas shares their practice with the rest of us in book form. She provides a structure and resource for those who want to start a group, as well as meditation for anyone who wants to expand her or his own spiritual horizons. The book encompasses words Bourlakas has offered to groups in the weekly format and at weekend retreats. Each chapter focuses on a different word, such as Joy, Heart, Change. There are brief quotations from religious texts, literature, music, etc. that explicate the word, combined with her own perspective. Our One Word offers a way for individuals or groups to cultivate a hospitable, constant presence, modeling the power of the Holy Spirit in our lives—a way to celebrate, pray, just be.

Making Good Food Great

Bread. This bread has a long history. It is a recipe hundreds of years old, and has never been out of style. My first view of this bread came from the James Beard book, Beard On Bread. Anna dropped a loaf, that's how he says it got its ...

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Author: John Griffin

Publisher: iUniverse

ISBN: 9781532024979

Category: Cooking

Page: 158

View: 931

There is a lot of good food. There is not a lot of great. There are reasons why some food is only just good, and some food is just plain great. Umami and the Maillard Reaction are two reasons why a dish will make the leap from good to great. In this book, Chefs Griffin and Gold demonstrate the nuances of technique and flavors that transform a simple dish that is just good, to a simple dish that is just plain great. With culinary illustrations by Elliott Wennet and many fine recipes, Making Good Food Great will help you understand why some of your dishes taste great, and help you improve all of your recipes.

The Essential Bread Cookbook

Taken 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 ...

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Author: James Beard

Publisher: Knopf

ISBN: 9780593318706

Category: Cooking

Page: 32

View: 408

An indispensable bread-making book, The Essential Bread Cookbook brings together a baker’s dozen of the very best recipes for baking bread at home. Included are breads made with yeast and without, from white to whole wheat, and from flat to sweet. Think French-style bread, sourdough, rye bread, raisin bread, brioche, and even lemon bread, as well as many other bread recipes. Taken 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 bread at home.