Three Ways With Stale Bread
The Age
Tuesday March 13, 2007
Three ways with stale bread
By Ross DobsonMurdoch Books, $34.95The best thing about this book, whose full title is Three ways with stale bread and 99 other ingredients you'll find in your pantry, fridge or freezer, is that it's simple. The premise - using staple ingredients from pantry, fridge and freezer as a basis for recipes - makes a lot of sense. The layout is not fussy either: ingredients are categorised alphabetically according to whether they're fridge, freezer or pantry-based. And the recipes are simple too: clear, concise and fuss-free. Got some blue cheese at the back of the fridge? Sprinkle it into broad-bean risotto. Love balsamic and got lots of it? Mix some with tomatoes and a few other ingredients for a pasta sauce. Leftover bread? Crumb it with parmesan and oregano, and coat some lamb cutlets. There are 100 ingredients in all - from almonds to yoghurt - and each ingredient gets three recipes to star in. Simple, perhaps, but also very smart.-- DAVID SUTHERLAND
© 2007 The Age