If you’re new here, Bread Toast Crumbs is a “nose-to-tail” bread-baking book whose story begins in 2012, when my mother allowed me to share her treasured peasant bread recipe right here on the blog. The recipe immediately inspired many who deemed bread baking an impossibility to give it a try, and their resulting loaves exceeded expectations. Four years later, people are still discovering how simple making bread can be. Just yesterday someone wrote in: Over the years, many people have left comments (over 2,700 now), and many have asked questions: Can the bread be baked in other vessels? Can other flours be used? Can nuts, cheese, herbs, and fruit be incorporated into the dough? Can you freeze the bread? Can you use the dough to make rolls? Sandwich bread? Pizza? Yes. Yes. Yes. Bread Toast Crumbs, which will be published this spring by Clarkson Potter, will answer all of these questions. There will be a guide for making your own variations of the master recipe, tips for making the dough ahead of time, and suggestions for preserving the many loaves you bake. One-third of the recipes are for breads, two-thirds are for cooking with the bread (your homemade loaves or otherwise). The first chapter, Bread, includes 40 variations of the master recipe, a mix of boules, buns, pullman loaves, pull-apart breads, pizza, rolls, and focaccia. The second chapter, Toast, includes recipes for sandwiches, panini, tartines, and stratas, and the third chapter, Crumbs, highlights the endless uses for bread crumbs: as a crispy garnish, as a breading for meat, fish, vegetables, and cheese, as a topping for bean, vegetable, and pasta gratins, and as a thickener in soups and sauces. Included below is a recipe (two actually) from the crumbs chapter: Stuffing Two Ways. If you’ve yet to finalize your Thanksgiving menu, I recommend either (or both!), and if I don’t hear from you before next Thursday, I’m wishing you all a very Happy Thanksgiving. PS: A few more details and photographs can be found here: Cookbook: News & Notes.
Where to Order Bread Toast Crumbs:
Barnes and Noble
Books-a-Million
Indie Bound
Here’s the cover, photographed by Eva Kolenko and styled by Jeffrey Larsen. Stuffing with Kale, Cranberries, and Chestnuts:
Stuffing Two Ways
Sometimes all you want is a no-frills stuffing: bread tossed with Bell’s Seasoning, mixed with copious amounts of butter, onions, and celery, a stuffing that won’t compete with the cranberry sauce, Aunt Phyllis’s yams, and Alice Waters’s potato gratin. But sometimes you want a stuffing, as Nigella Lawson says, “jumping around in a ra-ra skirt showing off its own.” A stuffing studded with dried cranberries and chestnuts, laced with sweet onions (also sautéed in copious amounts of butter), strewn with kale that crisps up like chips as irresistible as the crusty cubes it surrounds. You can have both. No reviews No reviews
