Publisher: Hedmarksmuseet 1979
By James Beard
230 pages -- Approx. size:8.25" by 6"

  Action drawings by Karl W. Stuecklen. Knopf, 1979. Eleventh printing Hardback with dust jacket, 230 pages plus index.

"Beard on Bread" is a definitive guide to bread baking, authored by James Beard, who is often referred to as the "Dean of American Gastronomy." This cookbook, first published in 1974, has become a national bestseller and is celebrated for its comprehensive approach to bread making. It includes a wide variety of recipes, covering everything from Sourdough and Challah to Brioche and Buttermilk White Bread. The book emphasizes simple, easy-to-follow recipes that cater to both novice and experienced bakers. 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.

Very nice vintage condition. Clean interior excepting a gift inscription front end paper. Mild handling and shelf wear only to both book and cover. Excellent drawings. This book shows an eggshell and cream colored paper.  Wonderful gift idea for anyone who loves cooking and foods.

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