Bread Toast Crumbs

Zusatztext 44988197 Informationen zum Autor Alexandra Stafford Klappentext With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn't just about baking bread-- it's about what to do with the slices and heels and nubs from those many loaves you'll bake. Alexandra Stafford grew up eating her mother's peasant bread at nearly every meal-the recipe for which was a closely-guarded family secret. When her blog, Alexandra's Kitchen, began to grow in popularity, readers started asking how to make the bread they'd heard so much about; the bread they had seen peeking into photos. Finally, Alexandra's mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you'll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You'll enjoy bread's usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you'll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you'll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016It's hard not to wax poetic about the bread-baking processthe time, the growth, the smells, the awe it inspires. But the reasons to bake bread aside from romance are simple: Foremost, flavorhomemade bread tastes better than anything you can find at the store. Second, healthyou know exactly what's in your homemade bread. Third, costa homemade loaf of bread requires about a dolloar's worth of pantry items. And fourth, easethere's really nothing to it. The first recipe in this book gives you each step of the process detailed and demystified. It will produce two golden loaves, fit for serving for dinner or toasting for breakfast. Most important, it will leave you with the confidence to tackle anything in the first part of this book, BREAD: various boules, buns, pullman loaves, pull-apart breads, pizza, focaccia, and dinner rolls. Each is an adaptation of the master recipe. Many of these breads can (and should!) be used for the recipes in the TOAST and CRUMBS sections, but you do not need to bake your own bread to have success with those recipes. They will find new and delicious purpose for any heel, slice, or loaf aging in your kitchen. In Toast, fresh slices of bread are first used in sandwiches, flanking the likes of tarragon chicken salad and crabmeat with sauce gribiche. As the bread ages, the slices meet the broiler, the grill grates, the sauté pan, and finally the custard bath. In Crumbs, bread is broken down further. In addition to highlighting some classic day-old bread revivalspanzanella salad, bread puddingthis part explores bread's workhorse capabilities: as a thickener for soups and sauces, as a panade, or bread soaked in liquid, in meatballs and meat loaves, and as a medium for transforming modest ingredients into hearty fare. These uses perhaps best illustrate bread's resilience and reflect how bread has been used loaf-to-crumb for centuries. And this is the real beauty of bread: its ability to endure, to become something else, and to nourish at every phase of its existence. Each of these three par...

ldquo;The book [Ali] and her mom built out of the genius master recipe is a glorious thing—with close to 40 spinoff recipes for different types of bread, plus dozens of ways to use leftover slices and crumbs in all sorts of meals.” –Food52.com 

"The book is brimming with creativity, and packed with tips at every turn that will troubleshoot whatever dough panic questions arise.” *–Phoebe Lapine
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“Bread Toast Crumbs is dedicated to showing off the bread’s versatility: the first third of the book features the master peasant bread recipe, along with a ton of variations, from whole grain versions to cinnamon swirl loaf to olive and other savory breads. The second third features toast or bread-based fare (sandwiches, bruschetta), while the final third features recipes that you can make with all of your bread ends and crumbs (soups, pastas with buttery crumbs, that kind of thing).” –Gena Hamshaw

“This is an inspiring, creative collection for new bakers and those who want to leave kneading behind.” —Publishers Weekly

"Alexandra’s book makes you want to kick over everything and spend your days in the kitchen baking simple, no-knead loaves and turning them into the best parts of every meal. Bread Toast Crumbs. The title tells you everything except how creative, practical and delicious the recipes are." 
—Dorie Greenspan, author of Dorie's Cookies 

"Such a fun book that I kind of wish I had written myself. Alexandra has combined creative and easy to make recipes with great know-how so anyone can make fantastic bread at home."
—Jim Lahey, author of My Bread and My Pizza

"From crusts to crumbs, from home-style, multigrain loaves to zippy shakshuka rounds, Bread Toast Crumbs presents a wide range of breads, and is the perfect guide for bakers wanting to explore the world of possibilities for making their own loaves, and using every slice and crumb that doesn't get gobbled up right away." 
—David Lebovitz, author of My Paris Kitchen

"I am a bread baker's granddaughter. Needless to say, Ali's familial connection to bread and all of its nostalgia hits close to home. In Bread Toast Crumbs she makes the daunting feel doable: Homemade bread can be no big deal! I love all of her inventive ideas for ways to use bread (her 'Crumbs' section especially appeals to my can't-waste-a-thing heart). This book will be in heavy rotation in my house."
—Julia Turshen, author of Small Victories

"Does anything shout love and comfort louder than home-baked bread? Actually, yes—all of the recipes in this stunning collection do. Alexandra’s recipes are sure to inspire yeast-o-phobes and experts alike and her book is a wonderful reminder that breaking bread with people we love is literally one of the simplest and most meaningful things we can do for our families." 
—Jenny Rosenstrach, author of *Dinner: A Love Story

"After trying Alexandra’s mom’s once-secret peasant bread recipe, I never wanted to start another week without it. These are the lovable, crazy-simple, and un-mess-up-able loaves that will start a new home baking revolution—and her brilliant recipes for using up every last crumb will sustain it." 
—Kristen Miglore, Creative Director of Food52*
 
"As a self-professed carb enthusiast, Alexandra's beautiful book speaks to my heart. Her approachable voice gives even the most novice of bakers (myself included) encouragement that they, too, can bake and bake beautifully. Bread Toast Crumbs not only provides straightforward and inventive recipes for bread, but it gets you thinking creatively about ways to incorporate it into every meal, in every way. Simply put, I love it." 
—Colu Henry, author of Back Pocket Pasta

"I will turn back to these pages for both the variety of beauti…