Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice: A Cookbook

Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice: A Cookbook

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 closel...

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Title:Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice: A Cookbook
Author:Alexandra Stafford
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Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice: A Cookbook Reviews

  • Alexis

    These no knead breads are FOOLPROOF! The writing in this book is gorgeous. I want to live inside this book.

  • Clwseattle

    I love that

    is so comprehensive. I've been baking no-knead bread with the Jim Leahy method for a while now (this morning, cinnamon raisin!) but I have yet to try her method. Author Alexandra Stafford gives us some favorites and loads of new twists and recipes in which to use all aspects of her yummy sounding breads.. Anyone who has read my baking cookbook reviews know that most important to me is ingredients measured in weigh not volume. Alexandra Stafford gives both. She does a gre

    I love that

    is so comprehensive. I've been baking no-knead bread with the Jim Leahy method for a while now (this morning, cinnamon raisin!) but I have yet to try her method. Author Alexandra Stafford gives us some favorites and loads of new twists and recipes in which to use all aspects of her yummy sounding breads.. Anyone who has read my baking cookbook reviews know that most important to me is ingredients measured in weigh not volume. Alexandra Stafford gives both. She does a great job with step by step explanations, and I appreciate her detailed hints and FAQ's.

  • Carolyn Fagan

    We used this for our cookbook book club and every dish was delicious! The peasant bread, salted dinner rolls and brioche bread were outstanding. The non-bread items were equally as tasty. The lime gelato with the toasted coconut and crumb topping was excellent, as was the bread pudding. There was not a recipe that wasn't enjoyed!

  • Elizabeth

    The photography is gorgeous, the recipes are delicious - I can't wait to try everything in the book! The bread turns out fabulous, and I have gotten rave reviews from anyone I have shared it with. The stuffing recipe is absolutely perfect, and I will definitely be making it for Thanksgiving. An easy, forgiving, delicious, and from-scratch stuffing recipe? Yes, please! The pissaladiere turned out great, too. So many terrific-sounding recipes to try!

  • Vicki

    I am a very good home baker. Don’t care if that sounds braggy. As competent as I feel around a stand mixer and piping bags, if a recipe requires a packet of yeast, I keep on walking. However. Ever since I laid my hands on this book a few months ago, I’ve baked fresh, yeasty delicious bread 1-2 a week. It’s an amazing book—well done, lots of gorgeous photos and all written in a wonderfully straightforward and insightful tone. If you’re a bread eater with even a passing interest in baking, I highl

    I am a very good home baker. Don’t care if that sounds braggy. As competent as I feel around a stand mixer and piping bags, if a recipe requires a packet of yeast, I keep on walking. However. Ever since I laid my hands on this book a few months ago, I’ve baked fresh, yeasty delicious bread 1-2 a week. It’s an amazing book—well done, lots of gorgeous photos and all written in a wonderfully straightforward and insightful tone. If you’re a bread eater with even a passing interest in baking, I highly recommend this book. It’s a keeper.

  • Jessica

    Alexandra Stafford grew up eating her mother's peasant bread at every meal. Eventually after she started a food blog she convinced her mother to share her bread recipe. This cookbook starts with that recipe then the first section "bread" gives other bread recipes and variations on her mother's original recipe. The second section "toast" covers recipes that use the breads from the first section - sandwiches, entrees using bread, etc. The final section "crumbs" includes recipes on using the bread

    Alexandra Stafford grew up eating her mother's peasant bread at every meal. Eventually after she started a food blog she convinced her mother to share her bread recipe. This cookbook starts with that recipe then the first section "bread" gives other bread recipes and variations on her mother's original recipe. The second section "toast" covers recipes that use the breads from the first section - sandwiches, entrees using bread, etc. The final section "crumbs" includes recipes on using the bread in a broken down way - crumbs, croutons, bread pudding, etc. I really like the way Stafford organized the cookbook and there were LOTS of recipes I'd like to try. If you want to get started baking bread (and finding all kinds of ways to use that bread) this would be a great place to start.

  • Emily Monroe

    I love the peasant bread recipe — it is consistently a hit with guests. It is about 1 time in every 3 I make it that I can get the bread out of the small vintage Pyrex bowls she recommends (I went all in, what can I say). I have tried slathering butter on, but there is a point where there appears to be too much butter and the bottom crust does not crisp, but rather stays a bit moist and can separate from the bread when I cut it. Basically, this bread tastes great but it is a bit frustrating to w

    I love the peasant bread recipe — it is consistently a hit with guests. It is about 1 time in every 3 I make it that I can get the bread out of the small vintage Pyrex bowls she recommends (I went all in, what can I say). I have tried slathering butter on, but there is a point where there appears to be too much butter and the bottom crust does not crisp, but rather stays a bit moist and can separate from the bread when I cut it. Basically, this bread tastes great but it is a bit frustrating to work with.

    I tried the hamburger buns and those did not turn out tasting like hamburger buns should, either in flavor or texture (too crunchy or too raw, no nirvana-level in between).

    Overall I love her ideas and I bake from this book about twice a month. I do use the guide of making bread and using it at all stages (toast, crumbs) and this is a great guide for doing more “at home” baking.

  • Louise Kuhlman

    Great bread book. It's not the most sophisticated bread, but it makes a decent peasant loaf and it's easy. The focaccia is delicious, as is the pizza- really great- among the best I've made. Her recipes using toast and crumbs are great. I really enjoyed this book. Got it from the library, then bought a used copy on Amazon.

  • Lauren Branning

    I tried out her website as well. Great recipes for her basic breads. The book gave me a lot of ideas for easy and fast breads. I did like her recipes that she includes with the bread recipes and which bread pairs well with those recipes, but I decided not to try them. There are simpler recipes out there that won't cost me so much.

  • Gabrielle

    I have to start with a caveat: I didn't read or try any of the loaf recipes. I'm a pretty competent bread baker (Peter Reinhart and Dan Lepard are my go-to's) but my life has become busier and I've become intrigued, for the first time, by the no-knead angle. But I was equally intrigued with this book because of the inclusion of meal recipes; it's so easy to just fill up on bread and I thought this book might give me more ideas on bread-based meals.

    But the meal recipes are so insufferably twee.

    I have to start with a caveat: I didn't read or try any of the loaf recipes. I'm a pretty competent bread baker (Peter Reinhart and Dan Lepard are my go-to's) but my life has become busier and I've become intrigued, for the first time, by the no-knead angle. But I was equally intrigued with this book because of the inclusion of meal recipes; it's so easy to just fill up on bread and I thought this book might give me more ideas on bread-based meals.

    But the meal recipes are so insufferably twee. I literally threw the book on the couch after paging through maybe a dozen recipes. It feels disjointed to me--a bread baking method that's prime for busy people, combined with the kinds of expensive-ingredient, multiple-component recipes you might expect to find at a neighborhood breakfast bistro. Maybe she should have written two cookbooks and focused on the strengths of each idea. I guess I'll just read Jim Lahey's book instead.

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