Toast and Jam

Modern Recipes for Rustic Baked Goods and Sweet & Savory Spreads
Bread and butter, toast and jam, scones and clotted cream—baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. As a baker with a passion for plants, Sarah Owens, author of the James Beard award–winning Sourdough, takes these simple pairings in fresh new directions. Spread some Strawberry & Meyer Lemon Preserves on a piece of Buckwheat Milk Bread for a special springtime treat. Top a slice of Pain de Mie with Watermelon Jelly for a bright taste of summer. Lather some Gingered Sweet Potato Butter on a piece of Spiced Carrot Levain for a warming fall breakfast. Make a batch of Dipping Chips to serve with Preserved Lemon and Fava Bean Hummus for an inspired snack. Wow brunch guests with a spread of Sourdough Wholegrain Bagels, Lemony Herb Chèvre, and Beet-Cured Gravlax. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.
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Author Bio
Sarah Owens

Sarah Owens is an autodidactic baker and gardener with a thirst for travel and an insatiable hunger for creativity.  She grew up in Clinton, Tennessee and received her B.A. from Bellarmine University in Louisville, Kentucky.  She spent six years as curator of the historic Cranford Rose Garden and the Rose Arc Pool at Brooklyn Botanical Garden.  She is the owner of BK17 Bakery, an artisan microbakery that began in Brooklyn.  She is the author of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories and More, which won a James Beard Award.   She teaches workshops on natural leavening, fermenting, and horticulture worldwide.  She lives and teaches seaside on New York's Rockaway Peninsula. 

Details
Imprint: Roost
ISBN: 9781611803570
Publication Date: 08/15/2017
Page Count: 256
Size: 7 x 9
Praise

"If you’re looking for things to spread, slather, and smear on all things bread, toast, or otherwise, this book is a must. Sarah Owens brings her decidedly modern sensibility to beautiful, rustic baked goods in Toast & Jam. Violet Petal Jam and Dandelion & Turmeric Jelly, Moonbread, and Seeded Tahini Pain Rustique are just a few of the recipes that will help you skillfully master the art of toast." —Heidi Swanson, author of Super Natural Cooking

"Toast & Jam is asking us to reconnect with our food through scratch cooking to feed our bodies and souls. Sarah has taken familiar flavors and created them anew, inspiring makers to cook with the seasons and play with new ingredients. Stock your larder with the recipes in this book so whenever someone drops in to say hello, you have handmade food to nourish them with." —Cortney Burns, author of Bar Tartine

"Toast & Jam isn’t just another cookbook to be added to your collection. It’s a song of praise to the satisfying and subversive act of making and baking from scratch. My copy is already splattered with evidence of happy use and I’m certain yours will follow suit." —Marisa McClellan, author of Food in Jars

Reader Reviews