Books are now available for the much anticipated Toast and Jam: Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads!
“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.” Kerry McHugh, blogger at Entomology of a Bookworm
"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 and 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
Signed copies of James Beard awarded Sourdough: Rustic Recipes for Fermented Breads, Sweets, Savories, and More are still available for shipping! (Please specify any instructions such as if your purchase is a gift in the notes upon checkout).
What folks are saying:
“If you love baking bread and are fascinated by the mysteries of sourdough, Owens' new book is a way in for novices and a fun read for those who already know their way around natural levain. This is also a great book for gardeners, as Owens gives primers on things like making your own lilac sugar and elder flower cordial.”—Los Angeles Times
"Scientific, literary, and "green" in its messaging, this tome is a hands-on instructional tool..." - The Local Palate
"If you've been mystified by sourdough, allow Sarah Owens to be your guide. She incorporates it into everything - from cookies and biscuits to cakes, and of course, glorious breads. You will want to eat every recipe in this stunningly photographed book."
Maria Speck - award winning author of Simply Ancient Grains and Ancient Grains for Modern Meals
"Sourdough highlights the joy of working in season and the power of microbes in one of our most loved foods: bread. Sarah's tasty creations and intimate interactions with the natural world inspire us to trust the life forces that contribute to the health of our inner and outer ecosystems - leading to a more thoughtful experience with food."
Tara Whitsitt - founder of Fermentation on Wheels