Crumbs deserve respect.
Those morsels of breads, cookies or crackers can be a cook’s best friend — if you master their power to add texture and flavor to foods.
Cooks around the world have. They use crumbs to crisp-coat meats in Austria (Wiener schnitzel), Italy (alla milanese or alla parmigiana) and Japan (tonkatsu). To add body to Spain’s gazpacho as well as Greece’s taramasalata and skordalia. And to bring personality to a dish that might otherwise be downright dull.