Description

Hardcover

Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more–from the James Beard award-winning author ofSourdough.

Bread and butter, toast and jam, scones and clotted creambaked 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 awardwinningSourdough,takes these simple pairings in fresh new directions. Spread someStrawberry & Meyer Lemon Preserveson a piece ofBuckwheat Milk Breadfor a special springtime treat. Top a slice ofPain de MiewithWatermelon Jellyfor a bright taste of summer. Lather someGingered Sweet Potato Butteron a piece ofSpiced Carrot Levainfor a warming fall breakfast. Make a batch ofDipping Chipsto serve withPreserved Lemon and Fava Bean Hummusfor an inspired snack. Wow brunch guests with a spread ofSourdough Whole-Grain Bagels,Lemony Herb Chvre, andBeet-Cured Gravlax. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.