Publisher's Synopsis
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 takes these basic pairings in fresh new directions. Top a slice of homemade Buckwheat Milk Bread with Strawberry and Meyer Lemon Preserves for an earthy and bright burst of flavor. Smear some Violet Jam on a toasted Spelt English Muffin for a special spring-time breakfast. Wow brunch guests with a spread of Sourdough Wholegrain Bagels, Lemony-Herb Ch?vre, and Beet Gravlax. Enjoy a snack of Dipping Chips with Preserved Lemon and Fava bean Hummus. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast smeared with jam.
