A surprising juxtaposition of the seventeenth century with classical times.
I was pleased to see Michael Nischan, himself a two-time recipient of the James Beard award, give a shout-out to James Beard in this morning's New York Times
And James Beard’s book Beard on Bread, I go back to constantly. You feel you are reading something written by someone who deeply, passionately and spiritually cares about bread. I wish I could have known him.
That goes for me, too. Beard on Bread is the book that more than any other really taught me to bake bread. I've got quite a few other recipe books in my collection, but Beard on Bread has a permanent and honored place on my shelf.