Dried breadcrumbs from Six Seasons: A New Way with Vegetables (page 30) by Joshua McFadden and Martha Holmberg

  • whole grain bread

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asparagus, garlic chives, and pea shoots with an egg; Asparagus, garlic chives, and pea shoots without an egg; Rigatoni with broccoli and sausage; Spaghetti with small tomatoes, garlic, basil, and chiles; Gratin of Brussels sprouts, Gruyère, and prosciutto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on May 02, 2019

    I'm another vote for how hard it is to get even sized crumbs. I'll stick to small croutons instead.

  • Mjmercer on April 02, 2019

    I put the crumbs and dust in a strainer over a bowl and shake it to filter out the “dust” and smaller crumbs. Then usually have to throw the “bigger than grape nut size” pieces back in the food processor for an additional short grind. Save the dust and use for coating things like schnitzels.

  • VineTomato on March 25, 2019

    Looking at the previous comments, I agree - difficult to get consistent sized crumbs. I blended a bread a couple pieces at a time, but even then still got a lot of 'dust'. Nevertheless I really enjoyed them sprinkled onto my salad - super crunchy. They are stored way in a glass jar for other meals - let's see how they last.

  • anya_sf on August 23, 2018

    I used multigrain bread as suggested and had trouble getting evenly-sized crumbs. Much of it turned to dust before the larger pieces were broken up. Perhaps it was too dry? Maybe artisanal bread works better.

  • Nlynn on June 12, 2018

    Not so easy to get "grape nut" size crumbs. It probably depends on your bread?

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