Beard on Bread

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.

James Beard was born in Portland, Oregon, in 1903, and it was there that his palate was educated at an early age. His first cookbook, Hors d’Oeuvre and Canapes, was published in 1930. After that he wrote nineteen other books on food, including The James Beard Cookbook, for years a best-selling paperback; the much-honored James Beard’s American Cookery; and the companion volumes Theory & Practice of Good Cooking, which explored all the whys and wherefores of cooking as he taught his students, and The New James Beard, which put into practice what he preached. However, it is his highly popular Beard on Bread that has been his best-selling book of all time.

He started giving cooking lessons in the late 1950s, in what later became the kitchen of the famous restaurant Lutece. This was the beginning of his popular cooking school, later located in his own brownstone in Greenwich Village, which now houses the James Beard Foundation. Well known throughout the country, James Beard traveled extensively and taught and demonstrated cooking nationwide. He died in New York in 1984.