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Download or Read Toast: The Cookbook (eBook) onlin

Download or Read Toast: The Cookbook (eBook) onlin

Read online or Download Toast: The Cookbook (Full PDF ebook with essay, research paper)
by Raquel Pelzel


Product Details

ISBN-13:
9780714869551
Publisher:
Phaidon Press
Publication date:
09/14/2015
Pages:
120
Sales rank:
106,493
Product dimensions:
9.70(w) x 7.00(h) x 0.70(d)

Overview

 

The ultimate canvas for sweet and savory culinary creativity. 50 seasonal recipes that reimagine the "bread and butter" of cuisine with simple ingredients in surprising ways.

Easy enough for breakfast, yet suitable for brunch, lunch, dinner and even dessert, the possibilities of heaping beautiful seasonal ingredients on bread are limitless. Organized by season, Toast features 50 recipes from savory to sweet that unleash the power of fresh ingredients and simple techniques guaranteed to impress and satisfy any kitchen audience on any occasion. Award-winning food writer Raquel Pelzel's relatable and accessible recipes span generations and cultures, and shatter expectations of what this humble favorite can be.

Broiled or char-grilled, pan-fried or deep-fried, a good slice of bread is the ultimate platform to showcase your culinary skills. Toast will teach you to simply and effectively wow friends and family with creative, delicious combinations of ingredients from summer tomato salad, or pickled shrimp and avocado, to roasted squash and molten cheese, poached egg and fried pancetta, or even s'mores.

So much more than just bread and butter, toast is experiencing a global renaissance. Professional chefs are seizing on the creative potential of a beautiful canvas of bread and delivering sophisticated culinary masterpieces that showcase their own brilliant palettes. Toast invites home cooks to join the ranks of renowned chefs in their experiments and even brings some of their recipes to life with contributions by 8 celebrity chefs including Hugh Acheson, Deb Perelman (The Smitten Kitchen), Fergus Henderson (St. John) and more.

As simple or as sophisticated as you want it to be, yet 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 palate and occasion, this is the ideal book for new and seasoned cooks alike as well as 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.

Editorial Reviews

From the Publisher
"This tour of toast takes what was once basic fare and flips it over to reveal, with both whimsy and elegance, how to dress up a simple piece of bread. From the breakfast table to the international table, from the grill to the shallow fryer, here you will find brilliant why-didn't-I-think-of-that toast that reaches far beyond butter and jam. " —Sara Kate Gillingham, Founding Editor, The Kitchn

"Over-the-top luscious" —as featured on Oprah.com

"Beautiful new cookbook." —Tasting Table

"Raquel Pelzel's ode to things on bread" —Bon Appétit

"there's a recipe in here for every carb fan out there" —Fine Cooking

"From sweet to savory, Toast: The Cookbook by Raquel Pelzel presents page after page of perfection on bread." —Guest of a Guest

"deliciously toasty takes on dessert that are serious standouts" —vogue.com

"a beautiful ode to bread" —Daily Mail

"Pelzel approaches a humble slice of bread as the ultimate canvas for culinary creativity" —Andrew Zimmern

"Welcome to the modern world of toast... as good for breakfast as it is for supper, as chic for company as it is a simple dinner for one. It's come a long way from the staple that is beans on toast." —Simple Things

"Toast goes beyond avocado and peanut butter." —Stylecaster

"All your toast dreams will come true with this one." —Turntable Kitchen

"A fantastic little stocking filler and kitchen staple ...Don't be fooled though, the creativity and tastiness of these recipes is something to be reckoned with." —Red

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