|Eric Kayser, with Yaïr Yosefi. Clay McLachlan, photos|
|Pages/Publication Date:||160 / 2007|
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.