Beard on Bread

If you want diet bread or are a professional baker, don't get this book. That said, for those of us who admit we don't make perfect loaves every time and like rich, tasty homemade bread, it's a godsend. Beard's opinions are very welcome in this age of PC, and I agree with his assessment of sourdoughs and starters. I admit it, I'm not a smug sourdough baker. Starters require investment of time and ingredients, (throwing out unused starter when you have no outlet is a waste), and yield inconsistent results. I feel sad for people who give names to a puddle of fungi and flour and treat it like offspring. Beard's recollection of midnight punch-downs, wood stoves and the like are welcome additions to his easy and well-illustrated methods.

James Beard was one of those wonderful chefs who could make even the most humble foods fit for kings. My original paperback is so dog-eared, with so many notes scribbled in the margins about the scrumptious Beard bread recipes I've tried out, I had no choice but to buy another, larger format book. Yay! Even more space for notes and observations. Beard's creations live on. If you love bread, you'll love this book and so will the willing recipients of the goodness that comes from Beard, through your kitchen, to them.

Never having known a bread machine, this book for many years has provided me with an outlet for stress as good as a good run, wonderful and delicious bread for my family and the sense of accomplishment that comes from a job well done. The technique and recipies are accessible, leaving room for creativity, and the number and variety of bread recipies make this my very favorite bread book.