Overview

Every Last Crumb is a collection of thrifty, delicious dishes designed to make the most of your bread, minimise food waste, and inspire creativity. Comprising around 80 recipes, each chapter looks at a day in the life of a loaf and offers a variety of exciting ways to use it. ""This isn’t a baking book. It’s an eating book"" – James Ramsden. Inspired by the traditional cookbooks of yesteryear, Every Last Crumb fuses old-fashioned culinarily resourcefulness with a modern palette to create a giftable book with a zero-waste mentality at its core; from classic sandwiches and bread and butter pudding, to brown bread ice cream and even fermented rye bread beer. Filled with beautiful line drawings, this nostalgic cookbook offers a retro feel with a broad appeal, in particular for those who consider themselves foodies – home cooks and food lovers, amateur bakers, cooks who like variety and novelty, and who occasionally want to step outside their comfort zone. Taking you through the five day life cycle of the loaf, each chapter offers a range of recipes to suit your loaf, making sure you make the most of your leftovers in the most delicious way. With thousands of people across the nation having rediscovered the joy of baking during lockdown, this is the modern antidote to reducing waste, using the whole loaf and a little culinary ingenuity. Chapters include: Day One – A Freshly Baked Loaf Day Two - Toast & Friends Day Three- Salads & Puddings Day Four – Crusts Day Five – Crumbs Word Count: 21,008

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9781911663997

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Reviews

Praise for James Ramsden's Do Ahead Dinners (pub 2013): 'This is a book you really want. No fifteen minute magic or culinary sorcery, just practical staged cooking of the most sumptuous dishes.' - Yotam Ottolenghi 'It's fantastic. I want to cook every single thing in it.' - India Knight 'James Ramsden's writing is so compelling and his recipes so accessible that Do-Ahead Dinners made me want to run straight into the kitchen and start cooking.' - Russell Norman

‘This book is a love letter to bread from toast to soup, salad to pudding. A total joy.’ – Anna Jones ‘A delightful romp through some of the sexier things you can do with a good loaf.’ – Thomasina Miers

Author Information

James Ramsden is a London-based Yorkshireman from Ripon. He runs the popular Secret Larder supper club and has written about food and cookery forThe Times, The Guardian, Sainsbury's Magazine, the FT and Waitrose Kitchen among others. He has built a reputation for creating exciting, trendy, tasty foodwithout the gaga gourmet at his supper club, and yet he is also known for his relaxed and sociable presence amongst the guests. He is the author ofSmall Adventures in Cooking and Do-ahead Dinners.

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