As far as leftover problems go, bread is the easiest to solve. That half an avocado isn't going to improve with age, but those day-old bagels and buns are much easier to repurpose. They lend themselves to delicious bread puddings and French toasts, as well as savory breadcrumbs and croutons. As someone who's never met a carbohydrate I didn't love, I thought I knew every trick in the book for waking up old rolls. Then I met Iris — in a cookbook.
To be frank, I was lured in by the second part of the book's title. Sure, I was intrigued when I learned that Bread & Salt's acclaimed baker and pizza master Rick Easton had written, with his partner Melissa McCart, a new cookbook involving my ride-or-die favorite food. But "Bread and How to Eat It" wouldn't have won me over had it not been for the "eat it" part. I may never sustain a sourdough starter or boil the perfect pretzel, but eat? That I can do.
