Toast and Jam: Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads
| Author | : | |
| Rating | : | 4.59 (564 Votes) |
| Asin | : | 1611803578 |
| Format Type | : | paperback |
| Number of Pages | : | 256 Pages |
| Publish Date | : | 2017-09-27 |
| Language | : | English |
DESCRIPTION:
The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.. Lather some Gingered Sweet Potato Butter on a piece of Spiced Carrot Levain for a warming fall breakfast. Spread some Strawberry & Meyer Lemon Preserves on a piece of Buckwheat Milk Bread for a special springtime treat. Wow brunch guests with a spread of Sourdough Whole-Grain Bagels, Lemony Herb Chèvre, and Beet-Cured Gravlax. 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. Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more--from the James Beard award-winning author of Sourdough.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. Make a batch of Dipping Chips to serve with Preserved Lemon and Fava Bean Hummus for an inspired snack. Top a slice of Pain de Mie with Watermelon Jelly for a bright taste of summer
“If you’re looking for things to spread, slather, and smear on all things bread, toast, or otherwise, this book is a must. 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. 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. Sarah Owens brings her decided
Her website is ngocminhngo. Sarah lives and teaches seaside on New York’s Rockaway Peninsula. SARAH OWENS is an autodidactic baker and gardener with a thirst for travel and an insatiable hunger for creativity in the kitchen. She is the owner of BK17 Bakery (BK17bakery), a subscription artisan microbakery that began in Brooklyn, New York. She grew up in Clinton, Tennessee, and received a bachelor of arts with an emphasis in ceramics from Bellarmine University in Louisvil