Be tempted by 100 tasty toasted treats.
Keep it simple with a low cost, low effort, and a comforting snack. Toast has long been a go-to item that dons menus from seedy diners to even the fanciest bistro.
In On Toast, lush photographs accompany 100 ideas for toast. From the simplest snack to the most complex and satisfying meal. On Toast even includes straight forward instructions for how best to toast your bread. Use in a sandwich, as a vehicle for condiments, as a side to dip into other meals, breakfast, lunch or dinner... the possibilities are endless! Let Kristan Raines tempt you with tasty toasted treats.
|Product dimensions:||8.20(w) x 8.10(h) x 1.00(d)|
About the Author
Kristan Raines is the author and photographer behind the-broken-bread blog, nominated for Saveur's best baking blog of 2014.
Most Helpful Customer Reviews
There are several remarkable things about Kristan Raines’s new book On Toast. The first is the Foreword. From references to social theorist Theodor Adorno’s “Culture Industry,” to a discussion of the psychological effects of near-death experiences, and on to the unique assertion that toast desires to tell us facts about the relationship of near-death experiences to divorce, it is quite a ride. My suspicion is that the Foreword was penned at a time of unique tensions in the life of its author. I highly recommend spending some time with it. It is a delightful acrobatics whose last paragraph begins: “Drowning was the best thing that ever happened to me. I highly recommend it”(9). And this, according to its author, is because toast, like drowning, makes you want to help people, or, at the very least, wishes for you to experience something that then makes you want to help people. Extraordinary. Next, the introduction by the author is more cohesive if less entertaining. In a series of moves that logically proceed from the author’s motivations for writing the book to her hopes for the reception of the final composition, it is a lucid and thoughtful gateway into the necessarily humdrum world of “recipe language” that cookbooks often necessitate. She says that she wants to inspire us, and she just might. After all, she has just published a book about something as simple as things one can put on a slice of toasted bread, so surely there's something out there for all of us. Finally, what is most remarkable about this book is a startling balance that obtains a particular level of fecundity. Because it is probably true that a lot of the recipes contained in this book are by no means re-inventing the wheel (“Caramelized Onions and Swiss Cheese”, “Strawberry Cream Cheese Toast”, and “Raspberries and Chocolate”, for example); and it is probably also true that other recipes like “Grilled Zucchini and Halloumi”, “Whipped Cannellini Spread and Fresh Spinach”, and “Honey Roasted Parsnips” get the creative food juices flowing even if they don’t quite reach any stratospheric levels of newness; it seems that one way to understand this book is the nearly platitudinous nod to common sense mentioned earlier that "anything can be put on toast." HOWEVER, and it's a big however, it is also absolutely true to say that most people don’t think about it that way, and this is where it starts to get interesting, because there is a shocking way in which this book is taking a tiny hammer to our preconceived notions at large: if we have never thought about the way toast interacts with the world or the way toast encounters things, then what other things, what other encounters have we not considered? In short, it CAN be used to instigate an investigation into the nature of the self just as the Foreword suggests. Astounding. What is the balance between totally unsurprising and shocking? Let’s call it that fecundity I mentioned earlier. Perhaps this is why it’s organized by season: let each call forth their own fruit. It can make ideas grow. It can inspire creativity. It can push you outside of your food comfort zones. It can sit decoratively on a coffee table. How it will interact with you, I cannot say. I can say, however, that I derived some thoughtful pleasure from my own encounter with it, and hopefully you will, too. I received a copy of this book from Quarto Publishing for my honest review. All thoughts and opinions are my own.
I am a bread addict. I love bread in about any shape or form, so what better than a cookbook devoted to great new ways to top good bread?! “On Toast” is brimming with delectable ideas for tartines, crostini and open-faced sandwiches. The book opens with an introduction, Types of Bread, Pantry and Toasting Techniques before moving into the recipes which are divided into season beginning with Winter. Now I had never heard of cookie butter until I read this cookbook. It includes a recipe for Apples and Cookie Butter. It sounds delightful, but I definitely don’t need new ways to add calories to my diet! Fresh Ricotta and Olive Oil is so good. The recipe calls for spelt sourdough bread, but don’t let that limit you! Spicy Chorizo and Scrambled Egg on sourdough or wheat bread makes a nice change for breakfast. Roasted Butternut Squash and Goat Cheese—oh my!! That is a lovely morsel just bursting with flavor! It’s not all savory, though. There are many treats for the sweet tooth, such as Strawberry and Chocolate Hazelnut Spread (utter bliss!) or Whipped Lemon Curd and Summer Berries or Raspberries and Chocolate. This is a beautiful cookbook filled with delightful recipes and gorgeous photos. Brighten up your day with something “On Toast”! I received a copy of this book from Quarry Books for my honest review. All thoughts and opinions are my own.