2024 the best french toast recipe review

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(as of Dec 07, 2024 23:31:10 UTC - Details)

With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. 

Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls.
 
After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. 

Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016

Publisher ‏ : ‎ Clarkson Potter (April 4, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 055345983X
ISBN-13 ‏ : ‎ 978-0553459838
Item Weight ‏ : ‎ 2.58 pounds
Dimensions ‏ : ‎ 8.63 x 0.99 x 9.63 inches
Reviewer: Crafty1
Rating: 5.0 out of 5 stars
Title: Worth the price!
Review: This cookbook is worth buying! I have the Kindle version of this book, and I liked it so much that I purchased the hardcover as a gift for people who I know are busy but like to put in the effort to cook for themselves and others at home.I have made over 18 recipes from this book, taken from each section (bread, toast, crumbs), and have been pretty pleased with the results. I have never made so many recipes from a cookbook before. This cookbook gets you to put out fresh loaves each week with minimal effort — the results are not your long rising, super crusty and airy crumb artisan breads, but breads that are still worthwhile to add to your weekly rotation.I started out with the basic peasant bread. Then, because I have a Winco within driving distance that has a large selection of bulk grains and flours, moved to the variations.So far I have tried: quinoa flax bread (great, but I cut down on the quinoa a bit for a less gritty texture), three seed bread (sesame is the most flavorful addition, and I prefer more pumpkin kernels to sunflower kernels), rosemary semolina bread with pine nuts (definitely toast the pine nuts; this loaf is delicious as toast with eggs or even as a grilled cheese sandwich), honey whole wheat (not bad, but not as interesting as other recipes in the book), oatmeal maple (okay, but I preferred the chew of the multigrain cereal or bulgur bread), multigrain cereal bread (highly customizable based on your cereal blend), bulgur bread (very interesting and toothsome chew), rye bread (not bad, but the addition of caraway seed makes it a bit harder to use the bread in other recipes), spicy jalapeño, corn, and jack bread (spicy, cheesy, and a bit crunchy from the cornmeal — it was devoured in less than a day), pissaladière with anchovies, tomatoes, and onions (super flavorful - a small tin of anchovies from Trader Joe’s contains the suggested amount of anchovy fillets), toasted coconut loaf (a deliciously perfumed sweet loaf; I couldn’t find unsweetened shredded coconut at my usual grocery stores, but the sweetened shredded coconut worked out just fine), dark chocolate bread (it’s chocolate bread so it has to be good, but with all the sugar and additions the bread takes longer to rise and doesn’t rise as high as other loaves).The grilled cheese, vinaigrette toast with soft-boiled eggs, and breakfast strata have been in heavy rotation in my household whenever I have had leftover bread. I also really enjoyed the endive and fava salad tartines with herbed ricotta, as well as the orecchiette with brown butter, brussels sprouts, and crumbs, though they don’t get made as often either because I tend not to have the ingredients, or the effort to prep the ingredients (like the brussels sprouts) has been a barrier.I noticed some of the reviews for this book complaining about poor editing or incorrect water/ingredient ratios, which would normally be the kiss of death for a bread book, but I have followed all the ingredient weights/ratios and have not had any problems. The instructions and ingredient list seem pretty well tested to me. Also, the book states that yeast quantities may vary slightly from recipe to recipe since, if you are using the red star instant yeast, you need more for recipes that include more sugar. I have also found the suggested loaf pan/bread baking container volume (1 qt) to be correct for a 256g (the typical half batch) flour recipe. I started baking single loaves from this cookbook using the suggested 1 qt Pyrex mixing bowl. I prefer to have more consistent loaf slices, so I found a roughly 4” cube Pullman-type loaf pan to bake my loaves (several options available on Amazon). I don’t like baking in standard size loaf pans because I like to have a smaller amount of bread baked freshly.The book also makes a cute suggestion for making this bread while on travel so you can have freshly made bread away from home (where you have access to running water and an oven). The book recommends putting dry ingredients in a sealable container (like a Ziplock bag, or I like the idea of sticking it in a 2-4qt Cambro container with lid depending on how much bread you will be making), bringing your mixing/bulk ferment container (which could be the Cambro you stored the ingredients in) and baking vessel/loaf pan, and just adding water at your destination to your dry ingredients and proceed with the recipe as you would at home.My final recommendation is to get this book if you want simple bread recipes with interesting variations in order to regularly get homemade yeast breads on the table with minimal effort. If you have concerns whether the bread recipes in this cookbook produce the kind of loaves you want to bake, search online for the author’s peasant bread recipe, try it out yourself, and see if it produces the kind of loaf you could learn to love before you buy.

Reviewer: Katrina
Rating: 5.0 out of 5 stars
Title: Worth every penny!
Review: I received my book yesterday and can't wait to start baking! I have been using her main bread recipe for years without realizing it came from this book full of other recipes from the same chef. Her peasant bread recipe has been my go-to for years. It's so easy (I even proof in my insta-pot on the yogurt setting) and is a no-fail recipe for me. I have no doubt I am going to find more recipes I am going to love in this book. So far, the recipes are easy to read and use the most basic pantry staples. It is also gorgeous and well written!Update: I have now had this book a couple of weeks and I have baked out of it almost every day. The recipes are so simple and yet taste amazing. Each recipe is easy to follow, manageable amount of steps and comes out good every time! I wasn’t sure how many recipes I would actually try, but I have branched out and so glad I did! Even her meatloaf is amazing!My favorite so far is the pull part rolls. They take me back to my Grandma’s kitchen and that is what makes baking a passion for me… passing in the traditions of cooking and baking while being creative and sharing the love of a warm slice of bread.

Reviewer: Val Heart
Rating: 5.0 out of 5 stars
Title: BEST Cookbook - our most fav ever
Review: The bread recipes are wonderful and SO easy with the peasant bread basics and no kneading required. Everything I've tried so far have come out great! 3 1/2 hours from start to finish, takes maybe 10 minutes of my time to do the bits, the rest is proofing and baking time. The first half of the book is bread recipes. The second half are scrumptious and delicious other kinds of recipes - so far everything has been drool worthy delish. LOVE THIS BOOK!! Our only complaint is that we can't stop eating it especially when it's warm and freshly baked. LOL We've been known to devour an entire loaf within just a few hours after it comes out of the oven. I did discover that the 4 Qt glass mixing bowl is the right/perfect size to make it in. If you want a loaf shape bread, then get the 1 lb loaf tin (I invested in the green pan ceramic version and it works great!). If you want the ball shape, you must have a 1 Qt glass bowl to bake it in - that works best. I mistakenly got the 1.5 Qt and the balls were a bit flat because they were a bit too big. You could simply make more dough to fill them, if you wanted to. But when I got the right size, they came out perfectly. I also got a set of 1 pint (16 oz) boule glass baking dishes for making smaller bread balls and rolls. Again, perfect!!!

Reviewer: Leona
Rating: 5.0 out of 5 stars
Title:
Review: Thinking you can't make bread? Buy this book (and (2) 1 quart Pyrex bowls) which will become your most used bread pans...and you're well on your way. This cookbook truly IS a treasure trove of excellent recipes, techniques, just a happy place to hang out. Ali makes it all SO easy.

Reviewer: Rosana Pereira de Queiroz
Rating: 5.0 out of 5 stars
Title:
Review: Adorei o conteúdo: receitas práticas e fáceis .

Reviewer: Pink Lady
Rating: 5.0 out of 5 stars
Title:
Review: The only problem is what to cook first. So excited about this book. I w as not to cook almost everything. I have over a hundred books and this will be a favourite.

Reviewer: Ali D.
Rating: 5.0 out of 5 stars
Title:
Review: This is a great intro book to bread that you will keep going back to even after you master the harder techniques. Great recipes that WORK, and very accessible language!

Reviewer: A sylvie
Rating: 5.0 out of 5 stars
Title:
Review: Une recette de base de pain sans pétrissage...puis des dizaines de déclinaisons : un livre original, toutes les recettes font envie. On ne peut plus s’en passer !