Loaf Story: A Love Letter to Bread, with Recipes by Tim Hayward
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Coring kidneys (page 36)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Cooking mushrooms (page 40)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Scrambled eggs (page 42)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Devilled kidneys [on toast] (page 226)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Shellfish on toast (page 226)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Herring roes on toast (page 227)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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One-eyed Egyptians (page 228)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Mince on toast (page 229)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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The chip butty (page 229)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Grilled cheese (page 230)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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'Carpetbagger' Monte Cristo (page 230)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Patty melt (page 231)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Ultimate tuna salad (page 232)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Tuna melt (page 232)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Egg mayonnaise (page 233)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Tamago sando (page 233)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Gribiche-y tartare sauce (page 234)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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The katsu doorstep (page 234)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Bread pakora (page 235)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Kare pan (page 236)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Prawn toast (page 237)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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The meatball sub (page 238)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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The French dip (page 239)
from Loaf Story: A Love Letter to Bread, with Recipes Loaf Story by Tim Hayward
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Notes about this book
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- ISBN 10 1787134776
- ISBN 13 9781787134775
- Published Sep 15 2020
- Format Hardcover
- Page Count 224
- Language English
- Countries United Kingdom, United States
- Publisher Quadrille Publishing
Publishers Text
A loaf of bread means different things to different people. It's at once the centrepiece of the family table, it's the source of the demon gluten, the reassuring heft of an artisan sourdough, or the fluffy comfort of a white sandwich loaf - it's the best thing since... well, sliced bread.This is NOT a book about how to make bread. No kneading, no rising, no baking.
Loaf Story is a food book about bread - not just the role it plays in people's lives all over the world, but how it has been adapted and used in so many dishes. It is food of poverty and yet now we routinely pay big money for an artisanal loaf. Why does it have such a hold on us? From the British and American white sliced loaf to the French baguette, Scandinavian rye, and the uber-trendy Japanese katsu sando, the cultural significance of the loaf is manifold.
With recipes for 48 dishes that can be made on bread, in bread and with bread, including a look at the myriad uses for breadcrumbs, croutons, and hollowed-out loaves, as well as the hallowed doorstep sandwich and a classic BLT, Loaf Story is a heart-warming celebration of the staff of life.
Other cookbooks by this author
- The DIY Cook
- Fitzbillies: Stories & Recipes from a 100-Year-Old Cambridge Bakery
- Food DIY: How to Make Your Own Everything: Sausages to Smoked Salmon, Sourdough to Sloe Gin, Bacon to Buns
- Knife: The Culture, Craft and Cult of the Cook's Knife
- The Modern Kitchen: Objects that Shape the Way We Cook, Eat and Live