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Beard on Bread by James A. Beard

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Notes about this book

  • svishner on January 05, 2010

    Banana Bread Recipe

Notes about Recipes in this book

  • Jane Grigson's walnut bread from Southern Burgundy

    • chriscooks on July 30, 2011

      I use EVOO, which is just as good. This makes a fantastic gift but you have to tell people to eat it with cheese, not jam. Goat cheese is great with it. Can be made into 2 loaves instead of 4.

  • Pizza caccia nanza

    • Lee on April 22, 2015

      Excellent and quick.

  • Mrs. Elizabeth Ovenstad's bread

    • ivylamb on March 20, 2015

      I did not find this bread to be the amazing achievement that so many of the other recipes are in Beard on Bread. And I disagree that it should be baked for a full hour. The crust was turning black and so hard that it rivalled the well-soaked wheat berries which were also too hard. Try Cracked-Wheat Bread, or Maryetta's Oatmeal Bread, or Gingerbread--all longtime favorites from this wonderful cookbook.

  • Pumpernickel bread II

    • KissTheCook on February 18, 2019

      Far too dense; no rise. Needed more hydrogenation to begin with. Perhaps flour was different when recipe was written.

  • Carl Gohs' zucchini bread

    • sscholl on February 09, 2019

      This is so good, one of my go-to recipes. The oil and sugar give it a sandy top crust that is just delicious. It is equally good with fresh shredded carrots (the pre-shredded are too dry). I never peel the zucchini - the shredded peel studs the cake with dark green, which is pretty and healthy-appearing (because let’s be real, this is cake!). I’m serving it at a brunch with piped cream cheese frosting. For another great loaf cake, check out Nigella Lawson’s Rosemary pound cake.

  • Banana bread

    • XXOOL on February 22, 2017

      Can make 2 small loaves. Bake for 35 to 45 minutes.

    • nadiam1000 on August 14, 2015

      I can't believe I have never baked out of this book and it has been on my shelves for a long time. I started with the banana bread - I love banana bread and this is a good one. Great classic moist sweet banana bread. Quick and easy to make and came out perfect. I used 3 medium bananas and lightly toasted pecans and I subbed brown sugar for half of the white sugar.

    • Bloominanglophile on October 22, 2013

      This has become our house banana bread. On occasion I will try a different recipe, but I keep returning to this one. Now that my daughter is getting old enough to help in the kitchen, she is the primary banana bread maker. She loves to make it for her grandfather, who likes it toasted and slathered with butter!

    • KissTheCook on February 09, 2016

      Update 5.23.17: My banana bread recipe has been BH&G's since teenager in the '70's. Well, no more. Did side-by-side comparison and Beard's (p. 171; not the one on the page before) was a little more moist, little more flavorful. I always use 1/2 whole wheat, 1/2 AP white flour and cut the sugar to 3/4 cup. Agree with nadiam1000 that it takes 3 med. bananas for the 1 cup (probably 2 large).

  • Parker House rolls

    • bgbmus on November 25, 2016

      These rolls are incredibly durable and so soft, sweet, buttery. I made them first thing in the morning on Thanskgiving, then reheated them in the oven wrapped in foil for five minutes. Excellent.

  • Yeast griddle cakes or pancakes

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Reviews about this book

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Reviews about Recipes in this Book

  • Helen Evans Brown's corn chili bread

    • Lisa Is Cooking

      This is no typical, dry, crumbly cornbread. It was more of a meal in the form of cornbread with a tender crumb and lots of flavor and texture, but it was decadently delicious.

      Full review
  • ISBN 10 0394473450
  • ISBN 13 9780394473451
  • Linked ISBNs
  • Published Jun 01 1978
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

For everyone who wants to make wonderful, hearty, delicious breads of all kinds, turn to the bread expert, James Beard. Step-by-step, with detailed, understandable instructions, this is the book and the author who are going to turn you into an expert bread baker.

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