Bread

Appears in

Published 1974

About

Apart from its importance at table, bread, in many of the recipes in this book, has an important place: Stale or completely dried out, it accompanies soups; crumbs, soft or dried, are used for certain gratins and for breading; soaked and squeezed dry, it is a major element in other gratins and a minor but vital one in many pâtés and stuffings; it is cooked crisp in butter for croutons and croûtes and baked in puddings.

For our purposes, the best of American breads are less than ideal because of over-sweetness and their much-admired soft and tender texture. The long loaves marketed as French bread in American bakeries leave much to be desired, as do the plastic-wrapped, preservative-drenched baguettes flown in from France, but I have found very good bread in Italian neighborhood bakeries in New York—large, round, crusty loaves reminiscent at the same time of Tuscan country loaves and of French peasant bread.

'Brilliant app for foodies'

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Part of

Preface

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