Toast and Jam: Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads - Hardcover
by Sarah Owens
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Languages:EnglishPublisher:Roost BooksISBN-13:9781611803570ISBN-10:1611803578UPC:9781611803570Book Category:CookingBook Subcategory:Courses & Dishes, MethodsBook Topic:Bread, Canning & Preserving, BakingSize:9.20 x 7.20 x 0.90 inchesWeight:1.5Product ID:SC06C234SA
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. 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 Whole-Grain Bagels, Lemony Herb Ch vre, 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.
Languages:EnglishPublisher:Roost BooksISBN-13:9781611803570ISBN-10:1611803578UPC:9781611803570Book Category:CookingBook Subcategory:Courses & Dishes, MethodsBook Topic:Bread, Canning & Preserving, BakingSize:9.20 x 7.20 x 0.90 inchesWeight:1.5Product ID:SC06C234SA
SARAH OWENS is an autodidactic baker and gardener with a thirst for travel and an insatiable hunger for creativity in the kitchen. She grew up in Clinton, Tennessee, and received a bachelor of arts with an emphasis in ceramics from Bellarmine University in Louisville, Kentucky. After receiving a certificate from the New York Botanical Garden's School of Professional Horticulture, she spent six years as curator of the historic Cranford Rose Garden and the Rose Arc Pool at Brooklyn Botanic Garden. She is the owner of BK17 Bakery (BK17bakery.com), a subscription artisan microbakery that began in Brooklyn, New York. She is the author of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, which won a James Beard Award, and she teaches workshops on natural leavening, fermenting, and horticulture worldwide. Sarah lives and teaches seaside on New York's Rockaway Peninsula. NGOC MINH NGO is a self-taught photographer who studied landscape design at Columbia University. She has written and photographed for such international publications as Elle Decoration UK, Martha Stewart Living, House Beautiful, and Garden Design. She is the author of In Bloom: Creating and Living with Flowers (Rizzoli, 2016) and Bringing Nature Home (Rizzoli, 2012), which has been described as "quite possibly the most beautiful (and accessible) floral design book." Her work explores the intrinsic beauty of plants and nature and celebrates the creative endeavors of crafters, artists, and designers of all kinds. Her website is www.ngocminhngo.com.
Publisher: Roost Books
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