When you bake a lot of bread, you end up with a lot of bread crumbs and you get pretty creative about what to do with them. Eli leaves some crumbs plain and seasons others with rosemary, tarragon, thyme, and garlic. Eli's crumbs are the secret to his exceptionally good crab cakes, veal scaloppini, eggplant Parmesan, schnitzel, and fried chicken.

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