Every Last Crumb: From fresh loaf to final crust, recipes to make the most of your bread

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Product Overview

Specifications

Publisher	Pavilion Books
ISBN 13	9781911663997
ISBN 10	1911663992
Author	James Ramsden
Book Format	Hardcover

Language	English
Book Description	"This isn’t a baking book. It’s an eating book" – James Ramsden.Every Last Crumb is a collection of thrifty, delicious dishes designed to make the most of your bread, minimise food waste, and inspire creativity. Comprising around 80 recipes, each chapter looks at a day in the life of a loaf and offers a variety of exciting ways to use it, from classic sandwiches and bread and butter pudding, to brown bread ice cream and even fermented rye bread beer.Inspired by the traditional cookbooks of yesteryear, Every Last Crumb fuses old-fashioned culinarily resourcefulness with a modern palette to create a beautifully giftable book with a zero-waste mentality at its core. Filled with beautiful line drawings, this nostalgic cookbook offers a retro feel with a broad appeal, in particular for those who consider themselves foodies - home cooks and food lovers, amateur bakers, cooks who like variety and novelty, and who occasionally want to step outside their comfort zone.Taking you through the five day life cycle of the loaf, each chapter offers a range of recipes to suit your loaf, making sure you make the most of your leftovers in the most delicious way. With thousands of people across the nation having rediscovered the joy of baking during lockdown, this is the modern antidote to reducing waste, using the whole loaf and a little culinary ingenuity.Chapters include:Day One - A Freshly Baked LoafDay Two - Toast & FriendsDay Three- Salads & PuddingsDay Four – CrustsDay Five – CrumbsWord Count: 21,008
About the Author	James Ramsden is a food writer, podcaster and founder of London-based Pidgin and Magpie restaurants. The author of four cookbooks, he has written about food and cookery for the Guardian, The Times, the FT, Sainsbury’s Magazine, London Evening Standard and writes a monthly column in delicious. magazine. He hosts a weekly podcast, the Kitchen is on Fire, with his friend and business partner Sam Herlihy. He has built a reputation for creating exciting, trendy, tasty food without the gaga gourmet, and yet he is also known for his relaxed and sociable presence among the guests.
Publication Date	2022-08-18
Number of Pages	128 pages

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