Roasted herb bread (La rôtie) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 79) by Paula Wolfert

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

Accompaniments: Tomato and artichoke salad (Salade de tomates et d'artichauts); Anchovy-olive dip (Tapenade de Toulouse); Salmon rillettes (Rillettes de saumon)

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

  • twoyolks on October 06, 2016

    This is toasted bread with dried herbs. It's not bad but there's nothing at all special about it.

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