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  • Published: 30 October 2017
  • ISBN: 9781611803570
  • Imprint: Roost Books
  • Format: Hardback
  • Pages: 272
  • RRP: $57.99
Categories:

Toast And Jam

Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads



Rustic breads, scones, and biscuits paired with fruit- and botanical-forward jams, jellies, nut butters, savoury 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 takes these basic pairings in fresh new directions. Top a slice of homemade Buckwheat Milk Bread with Strawberry and Meyer Lemon Preserves for an earthy and bright burst of flavor. Smear some Violet Jam on a toasted Spelt English Muffin for a special springtime breakfast. Wow brunch guests with a spread of Sourdough Wholegrain Bagels, Lemony-Herb Chèvre, and Beet Gravlax. Enjoy a snack of Dipping Chips with Preserved Lemon and Fava Bean Hummus. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast smeared with jam.

  • Published: 30 October 2017
  • ISBN: 9781611803570
  • Imprint: Roost Books
  • Format: Hardback
  • Pages: 272
  • RRP: $57.99
Categories:

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Praise for Toast And 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 CookingToast & 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, co-author of Bar Tartine

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