JBF News: The Baker's Dozen

In the first follow-up to its Twenty Essential Cookbooks, the James Beard Book Awards Committee has announced its Baker's Dozen, a collection of thirteen indispensable baking books that spans four decades. The official, fresh-out-of-our-Awards-department list is after the jump: 1. Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin Harcourt, 2006) 2. Beard on Bread by James Beard (originally published 1973; reprinted by Knopf 1995). 3. The Book of Great Desserts by Maida Heatter (Andrews McMeel, 1999) 4. The Bread Baker’s Apprentice by Peter Reinhart (Ten Speed, 2001) 5. The Cake Bible by Rose Levy Beranbaum

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James Beard's Recipe Box: Myrtle Allen’s Brown Bread

Welcome to our maiden voyage into James Beard's Recipe Box, where JBF editors and guest writers will report on their experiences preparing recipes from James Beard's timeless cookbooks. Our first contributor is Moira Campbell, who attempts Myrtle Allen's brown bread from Beard on Bread. (If she inspires you to give this bread a shot, you can find the recipe here.) Beard on BreadThe thought of making my own bread takes me back to culinary school, where I studied with a Swiss master baker. He taught me how to feed a sourdough starter, slice baguettes with a razor, and to be patient—very, very patient. But what if I wanted to make my own delicious bread in a few hours, minus the time-consuming proofing, rising, and steaming? James Beard was going to teach me how. My copy of the simply titled

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