Annotations:
BREAD IS BACK! (Did it ever really go away?) Popular cookbook author, food editor, and cooking instructor Sheilah Kaufman presents a new collection of scrumptious, easy-to-prepare recipes that use bread as an ingredient in everything from appetizers to desserts--for festive celebrations and intimate family meals. Into "UPPER CRUSTS: Fabulous Ways to Use Bread," Sheilah has put her recipes for timeless classics and comfort foods like bread pudding and French toast (with daring new spins on these perennial crowd pleasers)--as well as innovative entrees, soups, appetizers, salads, vegetables, and desserts, all with an international flair. Also featured are favorite recipes (all made with bread, of course) from renowned chefs like Patrick O'Connell of the Inn at Little Washington, Michel Richard of Washington, DC's Citronelle, Henry Haller of White House fame, and Aulie Bunyarataphan of Bangkok Joe's, to name a few. Dust off your hands and put the flour away--this is NOT a bread-baking book. Most of these delectable recipes: -use store-bought bread to create quick and delicious dishes for everyday dining or special occasions-can be assembled in less than 30 minutes-can be made ahead and frozen, a necessity for today's busy cooks-feature creative ways to use leftover and fresh bread-provide dozens of cooking tips, plus fun tidbits on the history of the world's "staff of life."Sample this recipe from "Upper Crusts"Apple Brown BettyNo one remembers who Betty was, but a Brown Betty is both layered and topped with sweet buttered crumbs. In this recipe (and others), it is important for the crumbs to be dry since they will absorb the juices fromthe middle and bottom layers and remain crunchy ontop.1&1/2 cups dry unseasoned bread crumbs6 tablespoons unsalted butter, melted1& 1/4 cups dark brown sugar, packed (sift if lumpy)1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1 pound apples (about 3 medium apples), peeled, cored, and sliced3 tablespoons fresh lemon juice, divided in halfPlace your oven rack in the lower third of the oven and preheat the oven to 350F.In a medium size bowl, mix the bread crumbs and butter.In a small bowl, whisk together the sugar, cinnamon, nutmeg, and cloves.Spread one third of the crumb mixture evenly over the bottom of an 8x8-inch baking pan or a 9-inch pie pan.Place half of the apples over the crumb mixture and sprinkle with half of the sugar mixture.Drizzle on 1 & 1/2 tablespoons of lemon juice and cover with another third of the crumb mixture, the rest of the apples, and the rest of the sugar mixture.Drizzle on the remaining lemon juice and cover with the remaining crumb mixture.Cover the pan with aluminum foil and bake until the apples are nearly tender, about 40 minutes.Uncover the dish, increase the oven temperature to 400F and continue baking until the Betty is browned, about 15 minutes. Great served with vanilla ice cream.Serves 6.To keep brown sugar from hardening, store it in a container with a tight-fitting lid, along with a piece of bread.

Publisher's Remarks:
BREAD IS BACK (Did it ever really go away?) Popular cookbook author, food editor, and cooking instructor Sheilah Kaufman presents a new collection of scrumptious, easy-to-prepare recipes that use bread as an ingredient in everything from appetizers to desserts--for festive celebrations and intimate family meals. Into "UPPER CRUSTS: Fabulous Ways to Use Bread," Sheilah has put her recipes for timeless classics and comfort foods like bread pudding and French toast (with daring new spins on these perennial crowd pleasers)--as well as innovative entrees, soups, appetizers, salads, vegetables, and desserts, all with an international flair. Also featured are favorite recipes (all made with bread, of course) from renowned chefs like Patrick O'Connell of the Inn at Little Washington, Michel Richard of Washington, DC's Citronelle, Henry Haller of White House fame, and Aulie Bunyarataphan of Bangkok Joe's, to name a few. Dust off your hands and put the flour away--this is NOT a bread-baking book. Most of these delectable recipes: -use store-bought bread to create quick and delicious dishes for everyday dining or special occasions-can be assembled in less than 30 minutes-can be made ahead and frozen, a necessity for today's busy cooks-feature creative ways to use leftover and fresh bread-provide dozens of cooking tips, plus fun tidbits on the history of the world's "staff of life."Sample this recipe from "Upper Crusts"Apple Brown BettyNo one remembers who Betty was, but a Brown Betty is both layered and topped with sweet buttered crumbs. In this recipe (and others), it is important for the crumbs to be dry since they will absorb the juices fromthe middle and bottom layers and remain crunchy on top.1&1/2 cups dry unseasoned bread crumbs6 tablespoons unsalted butter, melted1& 1/4 cups dark brown sugar, packed (sift if lumpy)1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1 pound apples (about 3 medium apples), peeled, cored, and sliced3 tablespoons fresh lemon juice, divided in halfPlace your oven rack in the lower third of the oven and preheat the oven to 350F.In a medium size bowl, mix the bread crumbs and butter.In a small bowl, whisk together the sugar, cinnamon, nutmeg, and cloves.Spread one third of the crumb mixture evenly over the bottom of an 8x8-inch baking pan or a 9-inch pie pan.Place half of the apples over the crumb mixture and sprinkle with half of the sugar mixture.Drizzle on 1 & 1/2 tablespoons of lemon juice and cover with another third of the crumb mixture, the rest of the apples, and the rest of the sugar mixture.Drizzle on the remaining lemon juice and cover with the remaining crumb mixture.Cover the pan with aluminum foil and bake until the apples are nearly tender, about 40 minutes.Uncover the dish, increase the oven temperature to 400F and continue baking until the Betty is browned, about 15 minutes. Great served with vanilla ice cream.Serves 6.To keep brown sugar from hardening, store it in a container with a tight-fitting lid, along with a piece of bread.

Product Detail:

Author: Kaufman, Sheilah

Publisher: Capital Books Inc,

Content Language: English

Book,

Paperback: 248 pages

Weight: 1.1 lbs.

Dimensions: L: 8.89 in. x W: 7.07 in. x H: 0.44 in.

Comes with Illustrations