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Beyond the Bread Basket: Recipes for Appetizers, Main Courses, and Desserts [Hardcover]

Eric Kayser , Yair Yosefi , Clay McLachlan

List Price: CDN$ 14.98
Price: CDN$ 10.81 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Sept. 4 2012
Master baker Éric Kayser reveals the secret of his marvelous creations, and provides innovative and delicious ways of incorporating bread into a variety of main courses, accompaniments, and desserts.With much flair and the hand of a practiced baker, he presents his collection of sixty surprising and easy-to-follow recipes, transforming bread into a condiment in recipes such as Stuffed Mussels, Breadcrumbs with Curry, or Sausage Crumble, or the main ingredient of a dish as in Chicken with Raisin Bread Stuffing. Kayser uses bread as a plate or bowl for his bruschetta, tapas, soup, and Roasted Vegetable Salad. He reinvents the humble sandwich and offers new versions of open-faced tartine sandwiches, whether classic Foccacio with Sesame Seeds or exotic Tandoori Chicken. Rounding off this collection are irresistible desserts that are pure treasures of sweetness, such as French Toast with Caramelized Apples, Chocolate Soup, and Toasted Brioche.

Frequently Bought Together

Beyond the Bread Basket: Recipes for Appetizers, Main Courses, and Desserts + Eric Kayser's New French Recipes
Price For Both: CDN$ 21.62

  • Eric Kayser's New French Recipes CDN$ 10.81

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Product Details

  • Hardcover: 160 pages
  • Publisher: Flammarion (Sept. 4 2012)
  • Language: English
  • ISBN-10: 2080201158
  • ISBN-13: 978-2080201157
  • Product Dimensions: 1.5 x 21.5 x 28.5 cm
  • Shipping Weight: 1.1 Kg
  • Amazon Bestsellers Rank: #471,118 in Books (See Top 100 in Books)

Product Description


"With great style, Kayser reminds cooks to pursue the best, and that even the simplest food can be sublime." ~Appetiteforbooks.com

About the Author

Éric Kayser is a food consultant and third-generation Parisian baker. His inherited taste for traditional French bread and pastries has resulted in twenty-eight bakeries worldwide. His croissants at his Tokyo bakery were named the best in Tokyo in 2001, and Kayser himself was named Best Baker in Tokyo in 2003. His two Bread Bar locations in Los Angeles are widely acclaimed. He also published Éric Kayser’s Sweet and Savory Tarts (Flammarion, 2007). Clay McLachlan’s photographs have been featured in leading food magazines including Wine Spectator and in Sports Illustrated.

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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 3.8 out of 5 stars  6 reviews
4 of 4 people found the following review helpful
4.0 out of 5 stars Maison Kayser's Bread! The best bread in Japan! March 22 2008
By MARTA T. - Published on Amazon.com
I live in Japan and the first time I was introduced to Maison Kayser's bread was several years ago in Tokyo in a "Boulangerie" they have not so far away from my place. Every single guest I have around I take to this place and they say this is the best bread they have tried, and it seems amazing to them that the best bread is in Japan, country of rice!
I have to say their breads are the BEST BREADS I ever tasted worldwide. My favorite is the olive bread followed by the cheese bread, among others. However, I was expecting this book to reveal more recipes of their bread and not just one main formula and ways to adjust it in order to get the recipes from the book, which is not the same then getting the formula/recipe for the bread it self.
I was expecting a breads book as well, therefore, I am slightly disappointed. I hope that Mr. Kaiser, do not delay on sending out the recipes for the delicious bread he sales in his Boulangeries "Maison Kaiser".

Even though, the book deserves to be purchased and used as well, because everything that comes out is good. I recommend buying it together with the "Eric Kayser's Sweet and Savory Tarts" which I rate 5 stars. SO GOOD!
2 of 2 people found the following review helpful
4.0 out of 5 stars Delicious, but no bread recipes! Aug. 19 2008
By Ma Maison - Published on Amazon.com
"Beyond the Bread Basket" is full of mouthwatering recipes using fresh, seasonal and local ingredients--from appetizers to salads, main courses to desserts--you'll find a lot of delicious and inventive recipes. My only caveat is that none of these [recipes] are for bread. You'll have to purchase your own baguettes, brioches and such from your local baker instead of making them yourself and some, such as white chocolate bread, may be difficult find.

That said, I've tried several delicious recipes that have given me ideas for others! So, it's still a wonderful book, just don't expect to learn how to make Eric Kayser's bread!
4.0 out of 5 stars Beyond the Bread Basket Nov. 11 2012
By Marcie - Published on Amazon.com
Format:Hardcover|Verified Purchase
We visited the Eric Kayser bakery every day while in Paris. This receipe book has some nice ideas and was a great price.
4.0 out of 5 stars Pretty book, interesting concepts probably not for those who ... Aug. 14 2014
By chefandm32 - Published on Amazon.com
Format:Hardcover|Verified Purchase
Pretty book, interesting concepts probably not for those who don't bake. Eric gives alternatives for the bread products but I doubt most people will find a great store bought product unless your in a major city. That said as a Chef who doesnt typically bake I was able to handle the recipes and had good results, some really lovely images also.
1 of 2 people found the following review helpful
2.0 out of 5 stars Not a Book About Bread. July 12 2011
By J. A. Webb - Published on Amazon.com
I was surprised to see that no one has written a poor review of this book. Given the title of the book one would presume that the book contained recipes for bread. There is one for sour dough at the beginning of the book but all of the recipes are for using breads from that author's bakery. It reads like a large advertisement with the exception of the analysis of types of breads at the end of the book. The analysis portions to me, while accurate in analysis, is especially annoying. It gives very detailed instructions on analyzing bread from crumb to crunch to aroma but like the rest of the book gives no information about how to achieve the results; unless you want to simply purchase the loaf from his bakery. Very disappointing as the author seems to be very knowledgeable about the art of baking. The book would have been much better had he offered some of his wisdom to the reader.I gave it 2 stars because the book is nice to look at. The photos are sublime.

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