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Title: Beard on Bread by James Andrews Beard ISBN: 0-394-47345-0 Publisher: Random House (T) Pub. Date: 01 October, 1973 Format: Hardcover Volumes: 1 List Price(USD): $21.00 |
Average Customer Rating: 4.09 (11 reviews)
Rating: 2
Summary: Disappointment for Sourdough Lovers
Comment: When I read James Beard's introduction to his very short chapter on sourdough breads, I wished I had not bought this book. He writes that in his opinion sourdough bread "is much overrated and is difficult to perfect at home" and that he is "not sure it is worth the trouble". I profoundly disagree. Preparing sourdough is neither too difficult nor too much trouble, and a good sourdough bread such as a French country loave or a German Bauernbrot cannot be overrated! To make things worse the author suggests in his recipe the use of commercial yeast to make the starter, a procedure which most experienced home bakers advise you against. If on the other hand you want some good basic white breads or whole grain breads, you will find interesting and easy to follow recipes. But if your goal is to work on your sourdough techniques - turn to other authors!
Rating: 5
Summary: A quirky and kind teacher standing over your shoulder
Comment: Breadmaking can be great fun once you know how to do it, but for a novice, it can seem more time and frustration than it's worth. When you're struggling to make that first loaf, James Beard reminds you not to be too hard on yourself. After all, he notes, bread doesn't come out perfect every time, even for the best bakers. Just keep experimenting and you'll eventually get it right.
Beard's reassuring words and sound advice certainly worked for me. I've found his recipes easy-to-follow and the results tasty. Every good food writer has his or her quirks. Other reviewers have commented on Beard's liberal use of butter. I'll warn you that he also has a real affinity for salt (and admits as much in a footnote to his basic white bread recipe). I've noticed that similar recipes in other cookbooks call for half the amount of salt that Beard uses!
In any case, these things are a matter of taste and the recipes are easily adjusted to suit your own. The important thing is that Beard teaches the basics better than anyone.
Rating: 3
Summary: Nothing special after all
Comment: I was a great fan of James Beard when I started to cook. He explains things so thoroughly. I still often use his Theory & Practice.
I had a hardcover edition of this book that I adored. This paperback edition seems to be missing something. Either I have grown past it, or it is incomplete. The recipes are common. The directions are as good as any. Nothing inspiring or stimulating.
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Title: James Beard's Soups (The James Beard Cookbooks) by James Beard, John Ferrone ISBN: 0500279683 Publisher: Thames & Hudson Pub. Date: September, 1997 List Price(USD): $7.95 |
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Title: James Beard's American Cookery by James Beard ISBN: 0316085669 Publisher: Little, Brown Pub. Date: 30 September, 1980 List Price(USD): $24.95 |
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Title: The James Beard Cookbook 3 Ed by James A. Beard ISBN: 1569245347 Publisher: Marlowe & Company Pub. Date: 09 February, 2002 List Price(USD): $15.95 |
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Title: BERNARD CLAYTONS NEW COMPLETE BOOK OF BREADS by Bernard Clayton ISBN: 0671602225 Publisher: Simon & Schuster Pub. Date: 15 November, 1987 List Price(USD): $30.00 |
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Title: The Bread Bible by Rose Levy Beranbaum ISBN: 0393057941 Publisher: W.W. Norton & Company Pub. Date: 01 October, 2003 List Price(USD): $35.00 |
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