The Art of Eating

Home
Food
Cheese Anthology
Recipes
Resources
Restaurants, Shops
Wine, Beer, Cider, Spirits
Thoughts, Books, People, Poems
Archive
About

Bread & Savory Pastry Recipes

The Old New England Corn-and-Rye Brown Bread Recipe
Third Bread
 • 
Edward Behr
1
Basic White Bread
An Easy Loaf for Every Day
 • 
Edward Behr
5
Onion Tart
On the Inspiration of Zwiebelkuchen
 • 
Edward Behr
Not Focaccia
Apart from the kind of focaccia that’s simply a piece of bread dough stretched wide and baked directly on a hearth, I’ve never been impressed by…
 • 
Edward Behr
Tender Raisin Bread
The egg, milk, and butter make this a form of brioche. The folding technique, from James MacGuire, is described in his baguette recipe in issue 73+74.
 • 
Edward Behr
Walnut Bread
I first came to appreciate walnut bread when I tasted it with goat’s-milk cheese, but like walnuts themselves, the bread goes well with most cheeses…
 • 
Edward Behr
Making Your Own Rye Bread
By James MacGuire
 • 
The Art of Eating
Gougère (Gruyère Puff Pastry)
The savory gougère, its crunchy outside contrasting with the tender inside, is made in various parts of France but associated especially with Burgundy.
 • 
Edward Behr
Flaky Crust
[Read the article "Flaky Crust, Sugary Crust"]
 • 
Edward Behr
2
Mary Randolph’s Corn Bread
Mary Randolph published this recipe in her fine cookbook The Virginia Housewife, in 1824, before chemical baking powders transformed American baking.
 • 
Edward Behr
Flatbread
This dough is useful for various European flatbreads that once were, and in some cases still are, baked directly on the hearth of a fireplace or oven …
 • 
Edward Behr
Farinata (Chickpea Pancake from Liguria)
Once a common street food, farinata is a vast chickpea pancake, soft and floppy, baked in special heavy copper pans about a yard wide; you eat pieces…
 • 
Edward Behr
© 2024 The Art of Eating
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great culture