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Beyond the Bread Basket: Recipes for Appetizers, Main Courses, and Desserts

Eric Kayser, with Yaïr Yosefi. Clay McLachlan, photos
Item #: D53016
Format: Cloth
Pages/Publication Date: 160 / 2007
Publisher: Flammarion
ISBN: 9782080300515
No Longer Available

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.

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