Bread and How to Eat It: A Cookbook

<span>This is a book about bread: how to make it and how to eat it at every stage of its life cycle—from the James Beard Award-nominated owner of cult-favorite bakery Bread &amp; Salt.</span><span><br><br>“</span><span>What happens when an all-important subject like bread is tackled by one of the most talented chefs and one of the most engaging food writers in the country? Magic.” —Mark Bittman, author of </span><span>How to Cook Everything</span><span><br><br></span><span>Bread and How to Eat It </span><span>is a timely revival of cucina povera (poverty cooking)—a bread-centric approach to meal prep that has fallen out of favor in American kitchens and that baker Rick Easton is hell-bent on restoring.<br><br>In these pages, home cooks will discover everything they need for baking their own bread (although Easton strongly recommends you frequent your local bakery, as people have for hundreds of years); things to make with bread (Bread Meatballs! Pasta with Bread Crumbs and Cauliflower!); things to eat with bread (Greens and Beans! Dried Chestnut and White Bean Soup!); and, of course, the ultimate guide to sandwiches you never knew you needed (Tuna with Harissa, Eggs, and Olives! Frittata, Artichoke, Pecorino, and Mint!).<br><br>A celebration of bread in all its forms—from fresh-baked to stale, from slices to crumbs—</span><span>Bread and How to Eat It </span><span>is an eminently accessible, riotously opinionated, and utterly indispensable cookbook for making the most of every loaf.</span>