From the James Beard Foundation:
In the 1960s, whole grains and homemade bread served as political symbols of the health food, ecological, and back-to-the-earth movements. By the next decade, when Beard on Bread was published, Americans had grown increasingly interested in the delicious breads of Europe. Like so many of Beard’s books, Beard on Bread was “both a harbinger of the culinary renaissance and fuel for the flames,” according bread baker and cookbook author Peter Reinhart, who recollected it as an “icon” of the period. “His book was a must for any of us making bread.” Several of us at the Foundation still talk about (and bake) Beard’s anadama loaf and his banana bread. Beard on Bread was reprinted seven times in its first year, sold more than 264,340 copies, and was Beard’s best-selling book in his lifetime, according to Ferrone.
Book history:
1973 published
1981 “Ballentine Edition” released. New cover, page count changes from 230 to 206.
1995 new cover for original edition and a foreword by Chuck Williams is added
2011 e-book released
note about the author:
Books would be released not only as "James Beard", but also "Jim Beard" and "James A. Beard". "Jim Beard" is what his books were first published under.
