Seeded Tahini Pain Rustique , Buttermilk Rye, Chocolate and Orange Sourdough, Sourdough Whole-Grain Bagels , Spiced Carrot Levain
Seeded Seaweed Snacking Crisps, Sourdough Rye Crackers, Garlic Crostini, Pistachio Cardamom Crumb Muffins
Violet Petal Jam, Peach and Tea Preserves, Caramel Apple Bourbon Butter, Onion, Thyme, and Date Jam
Roasted Banana and Chocolate Nut Butter, Infused Honey, Coconut Syrup, Matcha Nut Butter
Lemony Herb Chèvre, Preserved Lemon and Fava Bean Hummus, Ramp and Carrot Top Pesto Spread, Garlic and Sun-Dried Tomato Confit
Preserved Lemons, Cardamom Pickled Watermelon Rind, Horseradish Apple Cream, Beet-Cured Gravlax
Sorghum-Roasted Carrots, Pan-Fried Cauliflower in Curried Yogurt Marinade, Braised Radicchio in Port Wine, Thyme-Roasted Pears with Red Onion and Gorgonzola
This book is a gentle challenge, enabling you to bring better food choices into your life with intention.
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 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.
“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
“Owens's well-written recipes are as much instruction as they are invitation. Come revisit slow foods, she seems to say. Learn to make breads that rise and bake over the course of a day or even two, and jams that reduce for hours. ‘Relish in leisure that nourishes the body and the spirit’—and take pride in the process as much as the (mouth-wateringly delicious) end result.” — Shelf Awareness
“This clever baking and preserving combo includes not just recipes for breads, crackers, cakes, biscuits, and scones, but also sweet, savory, and wonderful things (like gingered sweet potato butter) to slather them with.” —Allrecipes
"Sarah Owens offers home bakers another chance to get cozy with her seasonal approach to bread and baking, along with all the fixings, from ferments to jams." —Los Angeles Times
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.