The Ace Bakery Cookbook: Recipes for and with Bread

Steve Pitt is a Toronto-based freelance writer and an award-winning journalist. He has written many young adult and children's books, including Day of the Flying Fox: The True Story of World War II Pilot Charley Fox.

In 1993, Martin Connell and Linda Haynes turned an obsessive hobby into
a job. After years of baking bread at home, they opened the ACE Bakery,
Toronto’s first bakery dedicated to selling artisan bread on a
commercial scale. Just over a decade later ACE Bakery products are found
in more than 700 high-end hotels, restaurants, and gourmet outlets. The
ACE Bakery Cookbook features recipes for and with bread that include
soups, salads, entrees, desserts, and even leftover bread (check out the
Motley Croutona).

In the bread category are recipes for Focaccia and Scacciata, Pan au
Lait, Calabrese, Whole Wheat Bran, Irish Soda Bread Three Ways,
Blueberry Cornmeal Muffins, Date and Walnut Loaf, Mom’s Rustic Sage
Stuffing, and Baked Tortilla Shards. Other chapters include recipes for
Coddled Eggs with Mushrooms and Tomato, Cinnamon Banana French Toast
with Chocolate Drizzle, Basil and Black Pepper Bruschetta, Zataar,
Grilled Shrimp and Avocado Butter Crostini, Red Pepper and White Bean
Hummus, Three-Onion Soup with Gruyиre Croutons, Pumpkin Lemongrass
Soup, Tuan and Scallop Ceviche with Tropical Fruits, Persian Chicken
Salad with Apricots and Almonds, Baked Banana Spring Rolls with Rum
Sauce, and Blueberry-Lemon Crisp.

Dozens of colour photographs show off many of the finished dishes. All
the recipes are within the skill range of intermediate cooks and even
beginners who like to challenge themselves. Since opening their doors,
Haynes and Connell have dedicated a portion of their bakery’s profits
to charity. This book goes even further: all royalties from its sales
are being donated to food and nutrition charitable programs, culinary
scholarships, and organic farming initiatives. Now that’s guilt-free
cooking.