The world’s bestselling bakers, including Dorie Greenspan and David Lebovitz, say Alexandra Stafford’s new book is a winner**, and we agree. We’re thrilled to have a chance to share it, and Ali, with you.You’re invited you to join us to celebrate Ali’s just-out book “Bread Toast Crumbs” on April 8 in either (or both!) of two events: a morning class (limited to 12 students), and an afternoon demo and book signing. Ali will completely change how you think about bread. Both events including tastings, so come hungry!
Select which ticket you want (and also if you wish to reserve extra copies of Ali’s signed book).
Learn from Ali how to make the easiest of the easy no-knead breads…and how to cook with every last crumb of it.
To start, we’ll make a foolproof peasant bread, with dough that comes together in five minutes—no flouring countertops or hands; no devising tricks to trap steam or turn our oven into a professional oven.
Learn how to adapt Ali’s simple formula to make breads with seeds, nuts, cheese, various flours, herbs, and seasonings.
We’ll make toasts topped with herbed ricotta and endive-edamame salad, a breakfast strata with herbs and cheddar, orecchiette tossed with Brussels sprouts and toasty crumbs, and finally ice cream topped with crispy cocoa crumbs.
You will leave knowing how to make a bread that will become a staple in your home as well as how to use it loaf-to-crumb.
In a combination talk, demo and tasting, Ali will introduce you to the easiest of no-knead peasant breads that is the foundation of her nose-to-tail approach to baking–and cooking with–every last crumb of this amazing and versatile bread.
The ticket price includes a signed book, which Ali can personalize for you while you enjoy tartine and a beverage after the talk.
Plus the free bowl cover and flour kit to get you making your first loaf at home.
About Alexandra Stafford
Ali Stafford, author of the hit food blog “Alexandra’s Kitchen” (www.alexandracooks.com), grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely guarded family secret. When her website began to grow in popularity, readers began asking how to make the bread they’d heard so much about. Alexandra’s mother acquiesced, and the recipe got shared, and has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations.
“Alexandra’s book makes you want to kick over everything and spend your days in the kitchen baking simple, no-knead loaves and turning them into the best parts of every meal. Bread Toast Crumbs. The title tells you everything except how creative, practical and delicious the recipes are.” — DORIE GREENSPAN, AUTHOR OF ‘DORIE’S COOKIES’
“From crusts to crumbs, from home-style, multigrain loaves to zippy shakshuka rounds, Bread Toast Crumbs presents a wide range of breads, and is the perfect guide for bakers wanting to explore the world of possibilities for making their own loaves, and using every slice and crumb that doesn’t get gobbled up right away.” — DAVID LEBOVITZ, AUTHOR OF ‘MY PARIS KITCHEN’