The Story
The range of breads now available in the UK is little short of staggering. Supermarkets may carry over 150 lines and a growing number of independent bakeries specialize in breads with "a foreign flavour". Despite such interest and initiative, information and guidelines on the use of such breads - and on leftover or stale breads - are scant. This book is both a comprehensive directory of exotic breads and a cook book with over 250 recipes for using the breads and crumbs, from Italian chocolate bread and butter pudding, and Latvian ryebread soup, to pungent Siciliana pasta with cinbatta bread.
Description
The range of breads now available in the UK is little short of staggering. Supermarkets may carry over 150 lines and a growing number of independent bakeries specialize in breads with "a foreign flavour". Despite such interest and initiative, information and guidelines on the use of such breads - and on leftover or stale breads - are scant. This book is both a comprehensive directory of exotic breads and a cook book with over 250 recipes for using the breads and crumbs, from Italian chocolate bread and butter pudding, and Latvian ryebread soup, to pungent Siciliana pasta with cinbatta bread.
