Bread and How to Eat It: A Cookbook

This is a book about bread: how to make it and how to eat it at every stage of its lifecycle-from the James Beard Award-nominated owner of cult bakery, Bread & Salt.

Bread and How to Eat It 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 which baker Rick Easton is hellbent on restoring. In these pages, home cooks will discover everything they need to bake 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!).

A celebration of bread in all its forms-from fresh-baked to stale, from slices to crumbs-Bread and How to Eat It is an eminently accessible, riotously opinionated, and utterly indispensable cookbook for making the most of every loaf.