Three Ways With ...: stale bread and 99 other ingredients from your pantry, fridge or freezer
Aug 2024 · Echo
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About this ebook
We all have favourite ingredients that we keep in our kitchen. My personal favourites are in a constant state of change, depending on my mood or the season, but will almost always include tinned tomatoes and barbecued chicken. Anchovies and curry paste. Coconut milk and feta. Dried pasta and instant polenta. Tofu and soy sauce.
So often, the ingredients we boughtfor a recipe simply hang around, untouched or forgotten, in our fridge, freezer or pantry. We buy them for a recipe that only calls for a quarter of a tin or half a packet. Or we keep them ready for a culinary experiment that never eventuates. Or we simply can't eat them quickly enough.
Bread - stale, of course - is a case in point. Let's face it, 'stale' is what happens to bread. And the better the bread, the quicker it stales. (Don't worry - fresh bread doesn't make for good crumbing!) You may be wondering why I have so enthusiastically included stale bread as an ingredient in this book. The simple reason is that frugality is back, baby. But being 'economical' is not about being stingy. Quite the opposite - it is all about being creative, thoughtful and resourceful. Here, I've used stale bread in recipes for pasta with chilli crumbs, crumbed prawns with plum sauce, and parmesan and herb crumbed lamb cutlets. I encourage you (actually - I implore you) to explore at least three other ways with this thrifty and versatile one-hundredth ingredient.
This book is not about reinventing your pantry. Instead, more usefully in times like these, it's all about making the most of what you have to hand. Look at these basic 100 ingredients as a framework for the start of something good!
- Ross Dobson
So often, the ingredients we boughtfor a recipe simply hang around, untouched or forgotten, in our fridge, freezer or pantry. We buy them for a recipe that only calls for a quarter of a tin or half a packet. Or we keep them ready for a culinary experiment that never eventuates. Or we simply can't eat them quickly enough.
Bread - stale, of course - is a case in point. Let's face it, 'stale' is what happens to bread. And the better the bread, the quicker it stales. (Don't worry - fresh bread doesn't make for good crumbing!) You may be wondering why I have so enthusiastically included stale bread as an ingredient in this book. The simple reason is that frugality is back, baby. But being 'economical' is not about being stingy. Quite the opposite - it is all about being creative, thoughtful and resourceful. Here, I've used stale bread in recipes for pasta with chilli crumbs, crumbed prawns with plum sauce, and parmesan and herb crumbed lamb cutlets. I encourage you (actually - I implore you) to explore at least three other ways with this thrifty and versatile one-hundredth ingredient.
This book is not about reinventing your pantry. Instead, more usefully in times like these, it's all about making the most of what you have to hand. Look at these basic 100 ingredients as a framework for the start of something good!
- Ross Dobson
About the author
Ross Dobson has been having a great deal of fun and success working in the international publishing industry for 20 years. Ross' first cookbook, Chinatown (Murdoch Books) was published in 2004. His most recent tome Australia: The Cookbook (Phaidon) was published in 2021.
In between, Ross has published some 20 cookbook titles ranging from best-selling barbecue books (Fired Up, More Fired Up and Vegetarian Fired Up), a slow cooker cookbook (The Healthy Slow Cooker), great food to eat with beer (Food Plus Beer) and even a book on Argentinian recipes (The Food of Argentina). Ross has also been busy as a magazine food editor (BBC Good Food) and operating several highly regarded eating establishments in Sydney's western suburbs.
Ross in currently on an exciting new publishing career path with Echo Publishing, who are publishing The Lost Recipes and Three Ways With...
In between, Ross has published some 20 cookbook titles ranging from best-selling barbecue books (Fired Up, More Fired Up and Vegetarian Fired Up), a slow cooker cookbook (The Healthy Slow Cooker), great food to eat with beer (Food Plus Beer) and even a book on Argentinian recipes (The Food of Argentina). Ross has also been busy as a magazine food editor (BBC Good Food) and operating several highly regarded eating establishments in Sydney's western suburbs.
Ross in currently on an exciting new publishing career path with Echo Publishing, who are publishing The Lost Recipes and Three Ways With...
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