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Crumbs are the crunch: on a crisp schnitzel, melty carrozza, embedded in a chocolate truffle. 

Crumbs can also be conduits to flavour — tossed in a pan with butter, spices, herbs, nuts, then scattered over a salad or a gratin. Or, folded into tender rye shortbread, and sprinkled on top for a final flourish.

Crumbs absorb beautifully too, expanding into juicy morsels of stuffing, silky dumplings, and in a rich onion soup. 

In 50 recipes, Camilla Wynne and Michelle Marek build a charming case for keeping a humble hunk of bread around. Learn how to easily transform leftover bread into (better than store-bought) crumbs, before discovering all the things that crumbs allow — elegant starters & sides, delicious mains, desserts to impress, and some pantry staples. 

This compact volume includes guest recipes from Nicola Lamb, Chi Nguyen, Anna Higham, Andrew Janjigian, Jeremy Lee & more.

Details
Paperback / 128 pages
Published 4 November 2025