The ultimate canvas for sweet and savoury culinary creativity. 50 seasonal recipes that reimagine the 'bread and butter' of cuisine with simple ingredients in surprising ways.
As simple or as sophisticated as you want it to be, but always comforting and nourishing. Toast is perfect for those looking for seasonal, market-inspired recipes, or gourmet treats presented in an approachable manner.
With something for every palette and occasion, this is the ideal book for new and seasoned cooks alike and everyone from college students and recent graduates, to newlyweds and empty nesters Artisanal toast is a hit in the media with features on Today, GMA, and NPR, and on the pages of The New Yorker, San Francisco Chronicle, Guardian, and Bon Appétit
Raquel Pelzel is an award-winning food writer and cookbook collaborator. She has written recipes for Saveur, Wall Street Journal, Every Day with Rachael Ray, and Edible Manhattan, and is a cookbook columnist for Epicurious. She was an editor at Cook's Illustrated and senior food editor and test kitchen director for Tasting Table. Toast is Raquel's first solo cookbook. She lives in Brooklyn.