Bread and Beyond


I've just gotten my hands on Beyond the Bread Basket, the new cookbook by master baker Eric Kayser. It contains more than 60 recipes for dishes that use bread as a "plate" (haute bread bowls), ingredient (stuffed baguettes and mille-feuille sandwiches), and as a seasoning (croutons and breadrumbs). There's even a recipe for a "toast tapenade" of ground bread and nuts (for eating with cheese or fruit). Recipes for sandwiches and desserts fill out the rest of the book.

Kayser is a man who takes bread extremely seriously. After all, there's even a section on food and wine pairings for various types of bread (e.g., choose champagne and chocolate to pair with brioche). Luckily, for those intimidated by baking, nearly all of the recipes require bread that has already been baked (phew!). The only downside is that they invariably call for breads from Kayser's bakeries. While he suggests substitutions you might find locally, residents of Los Angeles, home to Kayser's BREADBAR, will certainly have a leg up. $23.07 at



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