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Beard on Bread
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From the publisher
Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.
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Selected contents
Copyright © 1995 Knopf
All BooksThe Italian Baker, RevisedThe Classic Tastes of the Italian Countryside — Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies | The Culinate 8Flour powerHard or soft, red or white — or a blend? | Naomi O’LearyDanish Rye Bread | Anne ZimmermanMrs. Hedin’s Cardamom Rolls |
All Books | |
- 101 Mojitos and Other Muddled Drinks
- 40 Years of Chez Panisse
- 5 Spices, 50 Dishes
- 50 Great Appetizers
- 52 Loaves
- A Baker’s Odyssey
- A Consumer’s Dictionary of Food Additives
- A Cook’s Book of Mushrooms
- A Cook’s Journey
- A Cook’s Journey to Japan
- A Different Kind of Luxury
- A Feast at the Beach
- A Food Lover’s Treasury
- A Geography of Oysters
- A Great American Cook
- A Homemade Life
- A Householder’s Guide to the Universe
- A Man’s Place is Behind the Bar
- A Mediterranean Feast
- A Mighty Appetite for the Holidays
- A New Way to Cook
- A Pig in Provence
- A Platter of Figs
- A Spoonful of Ginger
- A Stew or a Story
- A Taste of Oregon
- A Tiger in the Kitchen
- A Well-Seasoned Appetite
- A World of Presidia
- A Year in a Vegetarian Kitchen
- Adventures of an Italian Food Lover
- All New Square Foot Gardening
- Allergy-Free Desserts
- Almost Meatless
- Alone in the Kitchen With an Eggplant
- Ambitious Brew
- America Eats!
- America’s First Cuisines
- America’s Food
- American Pie
- American Regional Cookery
- American Terroir
- American Wasteland
- An Apple Harvest
- An Edge in the Kitchen
- An Everlasting Meal
- An Extravagant Hunger
- Ancient Grains for Modern Meals
- Ani’s Raw Food Kitchen
- Animal, Vegetable, Miracle
- Anjum’s New Indian
- Anthony Bourdain’s Les Halles Cookbook
- Anyone Can Bake
- Apartment Gardening
- Appetite for Profit
- Apple Pie
- Arabesque
- Around My French Table
- Art of the Slow Cooker
- Arthur Schwartz’s Jewish Home Cooking
- Artichoke to Za’atar
- Artisan Baking
- Artisan Bread in Five Minutes a Day
- Artisan Cheese of the Pacific Northwest
- As Fresh As It Gets
- Asian Dumplings
- At Home
- At Home with Madhur Jaffrey
- At Large and At Small
- At Mesa’s Edge
- At the Kitchen Table
- Authentic Mexican
- Backyard Poultry Raising
- Bake Until Bubbly
- Bake!
- Baked Explorations
- BakeWise
- Baking
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- Balancing Flavors East & West
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- Banana
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- Barefoot Contessa Back to Basics
- Barefoot Contessa Family Style
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- Basic to Brilliant, Y’all
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- Bob’s Red Mill Baking Book
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- Born Round
- Bottlemania
- Bottomfeeder
- Boulevard
- Breakfast, Lunch, Tea
- Breaking Bread
- Bringing It to the Table
- Bubby’s Homemade Pies
- Cake Keeper Cakes
- CakeLove
- Canning and Preserving
- Canyon Ranch: Nourish
- Caprial Cooks for Friends
- Caprial’s Desserts
- Casserole Crazy
- Catalan Cuisine
- Catching Fire
- Celebration Breads
- Chanterelle
- Charcuterie
- Charlie Trotter Cooks at Home
- Chefs on the Farm
- Chez Panisse Café Cookbook
- Chez Panisse Cooking
- Chez Panisse Desserts
- Chez Panisse Fruit
- Chez Panisse Pasta, Pizza, Calzone
- Chez Panisse Vegetables
- Chicken
- China Moon Cookbook
- Chocolate
- Chocolate & Zucchini
- Chop Suey
- Chop, Sizzle, and Stir
- Christmas
- Christmas Cookies
- Cindy Pawlcyn’s Appetizers
- Citadel of the Spirit
- Classic Home Desserts
- Classic Indian Cooking
- Classic Indian Vegetarian and Grain Cooking
- Clean Food
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Coffee and Cake
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
- Cook the Perfect . . .
- Cook This Now
- Cook With Jamie
- Cooking
- Cooking By Hand
- Cooking for Isaiah
- Cooking for Two
- Cooking from the Heart
- Cooking Green
- Cooking Know-How
- Cooking Under Pressure
- Cooking Up A Storm
- Cooking with Italian Grandmothers
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cooking Without Borders
- CookWise
- Cool Cuisine
- Cool Waters
- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Crème Brûlée
- Cupcakes from the Primrose Bakery
- Curry Cuisine
- D.I.Y. Delicious
- Dairy Hollow House Soup & Bread
- Dam Good Sweet
- Damn Good Food
- Dancing Shrimp
- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
- Diet for a New America
- Diet for a Small Planet
- Dinner at Your Door
- Dinosaur Bar-B-Que
- Dirt
- Discover Chocolate
- Dishing Up Oregon
- Don’t Try This At Home
- Easy Asian Noodles
- Easy Chinese Stir-Fries
- Easy Japanese Cooking: Noodle Comfort
- Eat Here
- Eat Where You Live
- Eat Your Yard!
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating
- Eating Animals
- Eating in the Dark
- Eating Korean
- Eating Local
- Eating Well on a Budget
- Edible Estates
- Edible Schoolyard
- Edible Stories
- Epitaph for a Peach
- Essential Pépin
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Every Grain of Rice
- Everyday Asian
- Everyday Harumi
- Extra Virginity
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- Fagioli
- Fair Food
- Family Meals
- Farewell, My Subaru
- Farm City
- Farm to Fork
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Farmstead Chef
- Fast Food My Way
- Fast Food Nation
- Fat
- Fat of the Land
- Favorite Food at Home
- Feast
- Feeding Baby
- Field Guide to Candy
- Field Guide to Cookies
- Fields of Plenty
- Fine Cooking 15th Anniversary Archive DVD-ROM
- Fine Cooking Fresh
- Fire It Up
- Fish Forever
- Fish Grilled & Smoked
- Fish Tales
- Fish Without a Doubt
- Flying Apron’s Gluten-Free and Vegan Baking Book
- Fondue
- Food
- Food and Booze
- Food Bites
- Food Fight
- Food Fray
- Food Justice
- Food Lover’s Guide to Portland
- Food Lovers’ Guide to Brooklyn
- Food Matters
- Food Not Lawns
- Food of Life
- Food Politics
- Food Rebels, Guerrilla Gardeners, and Smart-Cookin’ Mamas
- Food Rules
- Food Styling
- Food, Inc.
- Foods of the Americas
- For Cod and Country
- Forgotten Skills of Cooking
- Four Fish
- Free For All
- French Farmhouse Cookbook
- French Provincial Cooking
- Fresh
- Fresh Food Fast
- Fresh Food from Small Spaces
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Funny Food
- Garlic and Sapphires
- Get Cooking
- Gifts Cooks Love
- Girl Hunter
- Gluten-Free Baking Classics
- Gluten-Free Girl
- Gluten-Free Girl and the Chef
- Goat
- Goat Song
- Good Calories, Bad Calories
- Good Food to Share
- Good Meat
- Good Tempered Food
- Good Things
- Good to the Grain
- Gourmet Today
- Great Good Food
- Great Party Dips
- Great Party Fondues
- Green & Black’s Organic Ultimate Chocolate Recipes
- Grill Every Day
- Grillin’ with Gas
- Gringa
- Grow Cook Eat
- Grub
- Guns, Germs, and Steel
- Ham
- Healthy Bread in Five Minutes a Day
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- High on the Hog
- Hip Kosher
- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
- Homemade Cheese
- Hometown Appetites
- Honey From A Weed
- Hope’s Edge
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How To Break An Egg
- How to Cook a Dragon
- How to Cook a Wolf
- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything The Basics
- How to Cook Everything Vegetarian
- How to Cook Indian
- How to Cook Meat
- How to Cook Without a Book
- How to Eat
- How to Pick a Peach
- Hungry Monkey
- Hungry Planet
- Hunt, Gather, Cook
- I Like Food, Food Tastes Good
- Iced Tea
- In Defense of Food
- In the Kitchen with a Good Appetite
- In the Small Kitchen
- India Cookbook
- Indulge
- Inquiries into the Nature of Slow Money
- Intensely Chocolate
- Into the Vietnamese Kitchen
- It Must’ve Been Something I Ate
- Italian Cooking
- Italian Food
- Jam It, Pickle It, Cure It
- Jam Today
- Jam, Jelly & Relish
- James Beard’s American Cookery
- James Beard’s Beard on Pasta
- Jamie Oliver’s Meals in Minutes
- Jamie’s Food Revolution
- Jamie’s Italy
- Jane Grigson’s Fruit Book
- Jane Grigson’s Vegetable Book
- Japanese Cooking
- Japanese Hot Pots
- Jewish Slow Cooker Recipes
- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
- Joe’s Book of Mushroom Cookery
- Julie & Julia
- Junior’s Cheesecake Cookbook
- Just Food
- Keep Chickens!
- Keeping Bees
- Keeping Chickens
- Keeping It Simple
- Ken Hom’s Chinese Kitchen
- Keys to Good Cooking
- King Arthur Flour Whole Grain Baking
- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
- Kneadlessly Simple
- La Bonne Cuisine de Madame E. Saint-Ange
- La Dolce Vegan!
- Land of Plenty
- Larousse Gastronomique
- Larousse Gastronomique
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- Laura Werlin’s Cheese Essentials
- Lemonade
- Let Them Eat Shrimp
- Letters from the Hive
- Letters to the Valley
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- Lobsters Scream When You Boil Them
- Local Flavors
- Love Soup
- Lucid Food
- Lulu’s Provençal Table
- Made in America
- Madhur Jaffrey’s Indian Cooking
- Madhur Jaffrey’s World Vegetarian
- Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Making Piece
- Man with a Pan
- Marcella’s Italian Kitchen
- Margaritas, Mojitos, and More
- Marinades, Rubs, Brines, Cures, and Glazes
- Mark Bittman’s Kitchen Express
- Marrakesh Express
- Martha Stewart’s Cookies
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Art of French Cooking, Vol. 2
- Mastering the Grill
- Meat
- Mediterranean Clay Pot Cooking
- Mediterranean Grains and Greens
- Mediterranean Seafood
- Memories of Philippine Kitchens
- Menus from an Orchard Table
- Mexico One Plate at a Time
- Milk
- Miss Vickie’s Big Book of Pressure Cooker Recipes
- Mixt Salads
- Modern Spice
- Mollie Katzen’s Sunlight Café
- Molto Gusto
- Moosewood Restaurant Low-Fat Favorites
- More Home Cooking
- Mostly Mediterranean
- Mostly True
- Mother’s Best
- Mr. Boston Holiday Cocktails
- My Chocolate Bars
- My Family Table
- My Favorite Ingredients
- My Kitchen Wars
- My Life in France
- My New Orleans
- Mycophilia
- Neurogastronomy
- New American Table
- New Classic Family Dinners
- New Good Food
- New Good Food Shopper’s Pocket Guide
- New Vegetarian
- New World Provence
- Nigella Bites
- No More Takeout!
- Not Becoming My Mother
- Not Your Mother’s Slow Cooker Cookbook
- Not Your Mother’s Slow Cooker Recipes for Two
- Notes on Cooking
- Nourishing Traditions
- Odd Bits
- Of Sugar and Snow
- Off the Menu
- Olive Oil
- On Food and Cooking
- On Rue Tatin
- One Big Table
- One Cake, One Hundred Desserts
- One Man’s Meat
- One Potato, Two Potato
- Oranges
- Oregon’s Cuisine of the Rain
- Organic Manifesto
- Organic, Inc.
- Outstanding in the Field
- Paletas
- Panini Express
- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Peter Reinhart’s Whole Grain Breads
- Pig
- Pike Place Public Market Seafood Cookbook
- Pizza on the Grill
- Plenty
- Plenty
- Plum Gorgeous
- Potato Salad
- Preserving Food Without Freezing or Canning
- Primal Cuts
- Puff
- Pure Beef
- Pure Dessert
- Pure Simple Cooking
- Put ‘em Up
- Quiches, Kugels, and Couscous
- Quick and Easy Chinese
- Quick Fix Meals
- Quick Pickles
- Raised-Bed Vegetable Gardening Made Simple
- Raising Steaks
- Ratio
- Ready for Dessert
- Real Food
- Real Thai
- Rebar
- Recipe of the Week: Ice Cream
- Red, White, and Greens
- Renewing America’s Food Traditions
- Retro Luau
- Revolutionary Chinese Cookbook
- Rick Bayless’s Mexican Kitchen
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- Ripe
- Ripe
- River Cottage Every Day
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- Roast Chicken and Other Stories
- Roast Figs, Sugar Snow
- Roasting
- Robin to the Rescue
- Room for Dessert
- Root Cellaring
- Rosalind Creasy’s Recipes from the Garden
- Rose’s Heavenly Cakes
- Rustic Fruit Desserts
- Safe Food
- Salmon
- Salmon in the Trees
- Salt
- Salted
- Salumi
- Sauces
- Saveur Cooks Authentic American
- Saveur Cooks Authentic French
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- Sear, Sauce, and Serve
- Season to Taste
- Seasonal Fruit Desserts
- Seasonal Spanish Food
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Serious Pig
- Sharing the Harvest
- Shark’s Fin and Sichuan Pepper
- Short-Cut Vegan
- Simple Chinese Cooking
- Simple Food for the Good Life
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- Simply Ming One-Pot Meals
- Simply Organic
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- Slow Food
- Slow Food Nation
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- So Easy
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- Something From the Oven
- Southern Belly
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- Still Life with Menu Cookbook
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- Sweet!
- Sweetness and Power
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- Swindled
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- Takashi’s Noodles
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- Tastes Like Cuba
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- The American Century Cookbook
- The American Way of Eating
- The Art of Beef Cutting
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- The Art of Eating In
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- The Art of Simple Food
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- The Atlas of Food
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- The Botany of Desire
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- The Coming Famine
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- The Compleat I Hate To Cook Book
- The Complete Book of Edible Landscaping
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- The Complete Idiot’s Guide to Eating Well on a Budget
- The Conscious Cook
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- The Cookiepedia
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- The Cooking of Southwest France
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- The Elements of Life
- The End of Food
- The Essence of Chocolate
- The Essential Baker
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- The Essential New York Times Cookbook
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- The Fannie Farmer Cookbook
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- The Flexitarian Table
- The Foie Gras Wars
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- The Food Matters Cookbook
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- The Food of Morocco
- The Food of Spain
- The Food You Crave
- The Food, Folklore, and Art of Lowcountry Cooking
- The Food52 Cookbook
- The Foods and Wines of Spain
- The Fortune Cookie Chronicles
- The French Laundry Cookbook
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- The Garden-Fresh Vegetable Cookbook
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- The Good Egg
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- The Gourmet Vegetarian Slow Cooker
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- The Improvisational Cook
- The Inspired Vegan
- The Italian Baker
- The Italian Baker, Revised
- The Italian Country Table
- The Japanese Grill
- The Joy of Jams, Jellies, and Other Sweet Preserves
- The Joy of Pickling
- The Jungle
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- The Kentucky Fresh Cookbook
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- The King Arthur Flour Baker’s Companion
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- The Language of Baklava
- The Last Chinese Chef
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- The Lebanese Kitchen
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- The Locavore’s Handbook
- The Lost Art of Real Cooking
- The Man Who Ate Everything
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- The Modern Baker
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- The New Laurel’s Kitchen
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- The New Thanksgiving Table
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- The Omnivore’s Dilemma
- The One-Block Feast
- The One-Straw Revolution
- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Oxford Companion to Wine
- The Paley’s Place Cookbook
- The Perfect Fruit
- The Perfect Scoop
- The Physiology of Taste
- The Pie and Pastry Bible
- The Pleasures of Cooking for One
- The Pleasures of Slow Food
- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Fish Book
- The River Cottage Meat Book
- The River Cottage Preserves Handbook
- The Savory Way
- The Scavenger’s Guide to Haute Cuisine
- The School of Essential Ingredients
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Silver Spoon New Edition
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Splendid Table’s How to Eat Weekends
- The Steamy Kitchen Cookbook
- The Story of Corn
- The Story of Sushi
- The Story of Tea
- The Sushi Economy
- The Sushi Experience
- The Sweet Life in Paris
- The Sweeter Side of Amy’s Bread
- The Tagine Deck
- The Tassajara Bread Book
- The Tassajara Recipe Book
- The Taste of Country Cooking
- The Taste of Place
- The Tea Deck
- The Tea Drinker’s Handbook
- The Tenth Muse
- The Thanksgiving Table
- The Thrill of the Grill
- The Trans Fat Solution
- The Treasury of Newfoundland Dishes
- The Tummy Trilogy
- The Unhealthy Truth
- The United States of Arugula
- The Urban Homestead
- The Value of Nothing
- The Vegetable Dishes I Can’t Live Without
- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
- The Vegetarian Family Cookbook
- The Vertical Farm
- The Victory Garden Cookbook
- The Warmest Room in the House
- The Way We Eat
- The Wild Table
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- The World on a Plate
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- Things Cooks Love
- This Can’t Be Tofu!
- Thoroughly Modern Milkshakes
- Tiny Bubbles
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Tomatoland
- Too Many Cooks
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- Tuna
- Turquoise
- Twain’s Feast
- Unforgettable Desserts
- Unplugged Kitchen
- Urban Pantry
- Vanilla
- Vanilla
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cooking for Dummies
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Vegan Pie in the Sky
- Vegan Soul Kitchen
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
- Vegetarian Times Fast and Easy
- Vij’s At Home
- Wake Up and Smell the Planet
- Walden
- Washoku
- Waste
- Well-Preserved
- West Point Market Cookbook
- What Caesar Did For My Salad
- What Einstein Told His Cook 2: The Sequel
- What I Eat
- What to Cook and How to Cook It
- What to Drink with What You Eat
- What to Eat
- What We Eat When We Eat Alone
- Where Our Food Comes From
- Whole Beast Butchery
- Whole Foods Companion
- Whole Grains Every Day, Every Way
- Whole Grains for Busy People
- Wild Fermentation
- Wild Rice Cooking
- Wildly Affordable Organic
- Wildwood
- Will Write for Food
- Wine Across America
- WineWise
- Wings
- Wrestling with Gravy
- Yummy Potatoes
- Zero-Proof Cocktails
- Zuppa!
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