Toast and jam: modern recipes for rustic baked goods and sweet and savory spreads, hardcover/sarah owens

Rustic 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 Chevre , 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.