Bread Toast Crumbs: Recipes for No-Knead Loaves and Meals to Savor Every Slice: Recipes for No-Knead Loaves & Meals to Savor Every Slice: A Cookbook
Original price was: £25.00.£21.49Current price is: £21.49.
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Price: £25.00 - £21.49
(as of Sep 20, 2024 11:15:54 UTC – Details)
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.
Alexandra’s Kitchen, Finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016″
Publisher : Clarkson Potter; Illustrated edition (4 April 2017)
Language : English
Hardcover : 256 pages
ISBN-10 : 055345983X
ISBN-13 : 978-0553459838
Dimensions : 21.92 x 2.51 x 24.46 cm
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JANET LEE –
Excellent
Such a fantastic book lots of lovely recipes, best book on my shelf everyone should have one.
Pink Lady –
Amazing. So much more than wonderful bread.
The only problem is what to cook first. So excited about this book. I w as not to cook almost everything. I have over a hundred books and this will be a favourite.
Dayo Oluwole –
An Excellent OUTSTANDING Book for ALL bakers
I have devoured her blog and YouTube videos. She is a great teacher and keeps it all very simple. ANYONE can make her bread if you follow her instructions, which mostly use plain/all-purpose flour! The Cinnamon-Sugar Monkey bread is super easy and moreish. The honey whole-wheat bread is also arguably the best bread I have made so far. I bought a Kindle version and a hard copy for a friend. Get this book already! No fancy equipment or mixer needed.
BRENDA –
Foolproof recipes
Brilliant book, Iâve made 2 different loaves already! Would definitely recommend, the Cheesy Cheddar and Parmigiana is delicious.
andrea –
Five Stars
Amazing. Easy. Yummieh. Perfect. Good. New. Totally great. Love it. Thank you so much
Myernie –
Loved it
Excellent book
Claudia Hanceriuc –
Nice book
Only tried one recipe so far. But looks like there are plenty recipes for bread and not only. Definitely will try more soon. I love that the book also has images.
leo pile –
What a great book
W hat a great book instead of going through 2/4 books for what i want or need its all hereI live in N.Ireland and the delivery was so fast.thank you
Samantha McLeod –
Love this book!
Rosana Pereira de Queiroz –
Adorei o conteúdo: receitas práticas e fáceis .
Ali D. –
This is a great intro book to bread that you will keep going back to even after you master the harder techniques. Great recipes that WORK, and very accessible language!
Crafty1 –
This cookbook is worth buying! I have the Kindle version of this book, and I liked it so much that I purchased the hardcover as a gift for people who I know are busy but like to put in the effort to cook for themselves and others at home.I have made over 18 recipes from this book, taken from each section (bread, toast, crumbs), and have been pretty pleased with the results. I have never made so many recipes from a cookbook before. This cookbook gets you to put out fresh loaves each week with minimal effort â the results are not your long rising, super crusty and airy crumb artisan breads, but breads that are still worthwhile to add to your weekly rotation.I started out with the basic peasant bread. Then, because I have a Winco within driving distance that has a large selection of bulk grains and flours, moved to the variations.So far I have tried: quinoa flax bread (great, but I cut down on the quinoa a bit for a less gritty texture), three seed bread (sesame is the most flavorful addition, and I prefer more pumpkin kernels to sunflower kernels), rosemary semolina bread with pine nuts (definitely toast the pine nuts; this loaf is delicious as toast with eggs or even as a grilled cheese sandwich), honey whole wheat (not bad, but not as interesting as other recipes in the book), oatmeal maple (okay, but I preferred the chew of the multigrain cereal or bulgur bread), multigrain cereal bread (highly customizable based on your cereal blend), bulgur bread (very interesting and toothsome chew), rye bread (not bad, but the addition of caraway seed makes it a bit harder to use the bread in other recipes), spicy jalapeño, corn, and jack bread (spicy, cheesy, and a bit crunchy from the cornmeal â it was devoured in less than a day), pissaladière with anchovies, tomatoes, and onions (super flavorful – a small tin of anchovies from Trader Joeâs contains the suggested amount of anchovy fillets), toasted coconut loaf (a deliciously perfumed sweet loaf; I couldnât find unsweetened shredded coconut at my usual grocery stores, but the sweetened shredded coconut worked out just fine), dark chocolate bread (itâs chocolate bread so it has to be good, but with all the sugar and additions the bread takes longer to rise and doesnât rise as high as other loaves).The grilled cheese, vinaigrette toast with soft-boiled eggs, and breakfast strata have been in heavy rotation in my household whenever I have had leftover bread. I also really enjoyed the endive and fava salad tartines with herbed ricotta, as well as the orecchiette with brown butter, brussels sprouts, and crumbs, though they donât get made as often either because I tend not to have the ingredients, or the effort to prep the ingredients (like the brussels sprouts) has been a barrier.I noticed some of the reviews for this book complaining about poor editing or incorrect water/ingredient ratios, which would normally be the kiss of death for a bread book, but I have followed all the ingredient weights/ratios and have not had any problems. The instructions and ingredient list seem pretty well tested to me. Also, the book states that yeast quantities may vary slightly from recipe to recipe since, if you are using the red star instant yeast, you need more for recipes that include more sugar. I have also found the suggested loaf pan/bread baking container volume (1 qt) to be correct for a 256g (the typical half batch) flour recipe. I started baking single loaves from this cookbook using the suggested 1 qt Pyrex mixing bowl. I prefer to have more consistent loaf slices, so I found a roughly 4â cube Pullman-type loaf pan to bake my loaves (several options available on Amazon). I donât like baking in standard size loaf pans because I like to have a smaller amount of bread baked freshly.The book also makes a cute suggestion for making this bread while on travel so you can have freshly made bread away from home (where you have access to running water and an oven). The book recommends putting dry ingredients in a sealable container (like a Ziplock bag, or I like the idea of sticking it in a 2-4qt Cambro container with lid depending on how much bread you will be making), bringing your mixing/bulk ferment container (which could be the Cambro you stored the ingredients in) and baking vessel/loaf pan, and just adding water at your destination to your dry ingredients and proceed with the recipe as you would at home.My final recommendation is to get this book if you want simple bread recipes with interesting variations in order to regularly get homemade yeast breads on the table with minimal effort. If you have concerns whether the bread recipes in this cookbook produce the kind of loaves you want to bake, search online for the authorâs peasant bread recipe, try it out yourself, and see if it produces the kind of loaf you could learn to love before you buy.
A sylvie –
Une recette de base de pain sans pétrissage…puis des dizaines de déclinaisons : un livre original, toutes les recettes font envie. On ne peut plus sâen passer !