Toast and Jam: Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads

Toast and Jam: Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads

by Sarah Owens


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Product Details

ISBN-13: 9781611803570
Publisher: Shambhala
Publication date: 08/15/2017
Pages: 256
Sales rank: 258,316
Product dimensions: 7.00(w) x 9.00(h) x 0.90(d)

About the Author

SARAH OWENS is an autodidactic baker and gardener with a thirst for travel and an insatiable hunger for creativity in the kitchen. She grew up in Clinton, Tennessee, and received a bachelor of arts with an emphasis in ceramics from Bellarmine University in Louisville, Kentucky. After receiving a certificate from the New York Botanical Garden’s School of Professional Horticulture, she spent six years as curator of the historic Cranford Rose Garden and the Rose Arc Pool at Brooklyn Botanic Garden. She is the owner of BK17 Bakery (, a subscription artisan microbakery that began in Brooklyn, New York. She is the author of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, which won a James Beard Award, and she teaches workshops on natural leavening, fermenting, and horticulture worldwide. Sarah lives and teaches seaside on New York’s Rockaway Peninsula.
NGOC MINH NGO is a self-taught photographer who studied landscape design at Columbia University. She has written and photographed for such international publications as Elle Decoration UK, Martha Stewart Living, House Beautiful, and Garden Design. She is the author of In Bloom: Creating and Living with Flowers (Rizzoli, 2016) and Bringing Nature Home (Rizzoli, 2012), which has been described as “quite possibly the most beautiful (and accessible) floral design book.” Her work explores the intrinsic beauty of plants and nature and celebrates the creative endeavors of crafters, artists, and designers of all kinds. Her website is

Table of Contents

Recipes vi

Introduction: A Manifesto of Crumbs 1

Naturally Leavened: A Primer on Baking 5

A Celebration of Nature's Abundance: A Primer on Preserving 17

Pantry Notes 25

Part 1 Toast

1 Breads 31

2 Crackers, Cakes, and Scones 79

Part 2 Jam

3 Jam 101

4 Sweet Spreads and Nut Butters 147

5 Savory Spreads and Condiments 159

6 Ferments, Pickles, and Cured Ingredients 187

7 Tartine Toppers 221

Acknowledgments 237

Resources 238

Index of Commonly Used Measurements 241

Index 242

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