Toast and Jam

Praise

“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