Beard on Bread
Renowned chef and food writer James Beard makes the rich art of bread-making approachable in this well illustrated cookbook. Indiscriminate in origin, Beard covers bread recipes both savory and sweet from cultures around the world – from France and Italy to Russia and Syria. Includes Beard's personal observations as they pertain to specialty flours, leavening agents, and bakeware.
Featuring recipes such as Portuguese sweet bread, buttermilk white bread, and challah.
Hard cover with black and white illustrations throughout.
Edition: 1973, first.
Condition: Fantastic for its age, with a neatly written note on the front end sheet.
Measures ~6.5"x8". 239 pages.