If youve ever read a post of mine, theres a high likelihood that it was bread- or carb-related.
Maybe it was even focused on theimportance of choosing the right bread.
Despite the bad carb reputation, bread makes the world go round.
Maybe you could see where Im going with this one.
The cookbook I chose for this week isBread and How to Eat It.
I dont know if its normal to have treasured bread memories, but I have them.
That was part of our Saturday morning post-grocery shopping routine.
It wasnt an artisanal sourdough loaf.
It wasnt even pretending to be, frankly.
It was the kind of thin-crusted long bread in a papery sleeve sticking out of a basket of clones.
My mom was the lady squishing each one and then picking her favorite.
Of course, I do like artisanal breads now and I love making bread at home.
The second part of the title is actually the most important part.
Easton is pretty ruthless with expressing how he doesnt think home baking bread is really worth it.
(This is not my view.)
Youll find only four recipes for bread, and its not super-inspiring for the blossoming bread baker.
Whenever I’m shopping for cookbooks, I walk into a bookstore and browse.
After remembering this, I was glad I chose this book.
Easton and McCart discuss how, historically, bread has been a way to stretch your ingredients.
It’s the ingredient that turns a bowl of soup into a whole meal.
Bread is what makes meatballs work.
(I adore a hunk of crusty bread but there better besomethingto put on it.)
Dont let those things scare you away.
I used ground chilis instead of a whole chopped chili in the sandwich recipe I made this week.
The closest ingredient substitution that you might come up will likely yield an excellent, enjoyable product.
Basically, that bread is for sandwiches.
Most of the recipes are like thata few ingredients with a simple method that yields a wonderful dish.
They’re exactly the jot down of recipes Im always hoping for.
I made the Eggs in Purgatory, and the Broccoli Rabe sandwich recipe.
The recipes read like the casual way youd cook with a friend.
The eggs were luscious in the bright and tangy hand-crushed tomato sauce.
The garlic-tinged broccoli rabe and rich ricotta were balanced and satiating.
And both of those recipes would have been absolutely lacking if it werent for the bread.
A simple meal that youll whip up and riff off of for years to come.
