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Toast: The Cookbook


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


Raquel Pelzel


Editions:

Price: USD$24.95

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.



SPECIFICATIONS:

Format: Hardback
Size: 245 x 172 mm (9 5/8 x 6 3/4 in)
Pages: 120 pp
Illustrations: 50 illustrations
ISBN: 9780714869551

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.

Contents and Sections:

Introduction

Fall:

  • Macadamia-Cardamon Butter Toast
  • Cheesy Pepperoni Butter Toast
  • Romesco Toast with Garlicky Mustards Greens
  • Croque Monsieur Toast
  • Cider-Glazed Squash with Manchego and Spiced Pecans
  • Wild Mushroom Forest Toast
  • Sesame and Honey-Barbecue Fried Chicken Toast
  • Thanksgiving Toast
  • Maple Pear Toast with Fig-Sesame Jam, and Balsamic Drizzle
  • Dutch Apple Pie Toast
  • Guest Chef: Deb Perelman's Cauliflower and Beer Rarebit Toast
  • Guest Chef: Hugh Acheson's Hakurei Turnips, Poached Chicken, and Apple Butter

  • Winter:

  • Best Cinnamon Toast
  • Roasted Beets with Labneh and Saffron Honey
  • Smashed Tot and Egg Toast
  • Lentils, Bacon, and Cabbage over Toast
  • Bombay Bubble and Squeak
  • Three-Cheese Spinach-Artichoke Toast
  • Roasted Tomato and Chunky Feta Cream
  • Patty Melt Toast
  • Roast Beef, Remoulade and Fried Onions Smorrebrod
  • Cranberry Upside-Down Toast
  • Lemongrass Kiwi with Honey-Whipped Cream
  • Guest Chef: Suvir Saran's Spicy Lobster Balchao
  • Guest Chef: Fergus Henderson's Beef Mince on Dripping Toast

  • Spring:

  • Parm Butter, Fried Egg, and Asparagus
  • Ramp Pesto, Burrata, and Peppadews
  • Cumin-Roasted Carrots, Honey, Red Pepper Muhammara
  • Fava Smash with Sweet Shrimp and Cress
  • Pickle-y Egg Salad
  • Red-Spiced Lamb with Harissa Aioli
  • Danish Rye Meatballs with Pickled Cucumbers
  • Chèvre and Sticky Maple Walnuts
  • Roasted Strawberries with Rose-Whipped Ricotta
  • Almond-Orange Flower Toast
  • Guest Chef: Dan Kluger's Minty Pea and Chèvre Toast
  • Guest Chef: Sarit Packer's Chopped Liver with Aleppo Chile and Caramelized Onion

  • Summer:

  • Grilled Corn and Scallions with Cilantro Crema
  • Tomato Butter Tartine
  • Avocado Fattoush
  • Banh Mi Schmear Toast
  • Fried Eggplant con Tomate
  • Italian Plum Conserva, Gorgonzola Dolce, and Duck Confit
  • Poached Chicken Salad with Peaches
  • Crab and Guasacaca Toast
  • Grilled Steakhouse Hanger with Hobo Pack Spinach
  • Chocolate-Hazelnut S'more Toast
  • Burnt Sugar Thai Ice Cream Toast
  • Guest Chef: Andrew Feinberg's Eggplant, Sweet Pepper, and Caper Toast
  • Guest Chef: Bill Granger's Tuna Melt Toast with Olive Salsa

  • Index

    "An entire book to the topic of toast and perfect toppings... Proves the possibilities are endless." —Cambridge Magazine

    "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

    "Key ingredient’ to a stylish breakfast."—Elle Decoration online

    "The simple grilled slice has now been elevated from home kitchen standby to a more indulgent dish served in restaurants and bars. Pelzel demonstrates the unlimited possibilities for sweet and savoury creativity using toast as the vehicle. Inspired suggestions for every occasion."—Bristol Post

    "Full of imaginative ideas for toppings... Which will have you dying to try them and invent your own."—In Good Taste Blog

    "An entire book to the topic of toast and perfect toppings... Proves the possibilities are endless." —Cambridge Magazine

    "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

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