Description
Book SynopsisRustic 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.
