The rise of artisan breads has launched a new enthusiasm for specialties that underscore a restaurant’s attention to detail. Here are a few ways that bread offerings can enhance your menu.
• Each day at La Pulperia in NYC, chef and head baker Martin Marino bakes five different breads in-house. Among them are the Figazza that serves as a bun for the restaurant’s grilled burgers. It’s a recipe that highlights the Northern Italian influence in Argentinian cuisine, with ingredients