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Bread and Toast

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By Jeremiah Tower

Published 2002

  • About

One of the most difficult things in cooking is to get toast just right. Not so much breakfast toast, which you can watch while it toasts in an automatic toaster, but the toasts that you make to put other food on, like our canapé toasts, or croutons in French, and the base for bruschetta in Italy.

The problem lies in how not to ruin your guest’s expensive tie or Armani dress. The toast must be firm enough to hold the food without drooping, but not so dry and brittle that when you bite into it, the toast shatters all over your hand, your clothes, and the floor.

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