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TOAST AND JAM

TOAST AND JAM

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 and 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.

Category: Food

Author: Sarah Owens

Pages: 247

Format: Paperback

ISBN-10: 1-61180-357-8

ISBN-13: 978-1-61180-357-0

Item Number: 8975

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