Eric Kayser, with Yaïr Yosefi. Clay McLachlan, photos | |
Item #: | D53016 |
Format: | Cloth |
Pages/Publication Date: | 160 / 2007 |
Publisher: | Flammarion |
ISBN: | 9782080300515 |
A fourth-generation Parisian baker, Eric Kayser practically has bread-making in his genes, and has opened two dozen bakeries around the world. Here he reveals the secret of his creations and provides innovative ways to incorporate bread into a variety of main courses, accompaniments, and desserts through 60 easy-to-follow recipes. He transforms bread into a seasoning in Fried Shrimp with Orange-Flavored Breadcrumbs and Grilled Goat Cheese with Wholewheat Breadsticks; makes it a main ingredient in Meatballs with Chestnut Bread and Sardine-Stuffed Baguette; and uses it as a plate for Olive Bread Bowls with Three-Meat Ragout and Red Onion Fougasse. He even turns bread into such desserts as Pear Trifle and French Toast with Apples and Custard.