Staff Pick
There is nothing as satisfying as a really good sandwich. Better on Toast celebrates the sandwich cousin, the open-faced sandwich. Author Jill Donenfeld ALWAYS starts with really good bread. (This isn't a baking book; it's all about the topping. Nevertheless, she includes one bread recipe — and a gluten-free recipe at that.) Step two in her sammie magic is pan grilling, or oven toasting the bread. The bread can be toaster-toasted as well, but you'll lose the delicious fatty seasoning. Step three: the star of the meal, the topping. Turning to a random page, we get: Fig Bagna Cauda and Watercress. Figs mixed with garlic and anchovies? What the...? Donenfeld states it's her favorite recipe in the book, and upon reading it, I can see how blending sweet figs with fishy anchovies could turn into a favorite. I love when a cook can see beyond expected flavors to make something fresh and new. Another random page brings a recipe for a demi-baguette topped with baked grapes and a cheese spread made of goat cheese and blue cheese. She suggests Humboldt Fog for the blue cheese. (Humboldt Fog is one of the keys to my heart.) Better on Toast has charmed the Powell's new book buying department, and I will not be surprised if one of its recipes shows up soon as a break-time snack. Recommended By Tracey T., Powells.com
Synopses & Reviews
A fresh, fun, easy, cookbook, filled with color photographs, that reveals all the delectable things you can do with toast, one of today's hottest culinary trends. The recipes serve as a flavor profile building blocks, making
Better on Toast a great introductory cooking guide, too!
Whether she's frantically preparing for an impromptu gathering with friends, looking for an energy boost before the gym, or home alone staring into the fridge for a midnight snack, Jill Donenfeld turns to one dish that always satisfies — Toast. Tartine, open-faced sandwich, smørbrød — whatever you call it, it's that single slice of perfect bread stacked high with fresh, flavorful toppings.
Better on Toast features delicious, quick, easy-to-follow recipes for toasts with every possible topping — from hot to cold and savory to sweet. Anyone can make delicious toasts, no matter his or her level of experience or kitchen size. Whether you use thick-cut French bread, slices of whole wheat, or her gluten-free bread recipe, Jill puts emphasis on flavor, using quality, wholesome ingredients to make each recipe stand out.
With Better on Toast, you can enjoy these elegant yet simple meals anytime and for any occasion, using classic ingredients in new ways and playing with interesting ingredients you've always wondered about.
Try:
Smoked Trout & Grapefruit Toast
Edamame Basil Toast
Chickpeas and Chorizo Toast
Rosemary Caper Tuna Salad Toast
Grilled Radicchio and Apple Buttermilk Toast
Carrot Butter and Halloumi Toast
Maple Pear Bread Pudding
Review
“Rustic avocado toast is the easiest last-minute lunch in town. But this book elevates that everyday snack to entertaining-worthy heights…you'll learn how to enhance every type of bread…and make satisfying, handheld meals out of a just a few ingredients.” Tastebook.com
Review
“Her inventive toast toppings including smoked trout and grapefruit, harissa scramble, and spice-roasted radishes and mint feta yogurt…will please readers who love toast and crave crostini.” Library Journal
Review
“A whimsical love story packed with sweet, savory, spicy ideas. Toasts range from simple to substantial. She tops ricotta with fresh strawberries and balsamic reduction (or peaches, basil and honey)…she puts lobster carbonara on ciabatta…a cauliflower melts version boasts roasted cauliflower, raisins, pistachios and manchego atop sourdough.” Chicago Tribune
Review
“Jill Donenfeld's Better on Toast elevates the open-faced sandwich to a culinary art form. Her cookbook contains 70 recipes that will inspire you to think miles beyond avocado toast… all tasty, satisfying and filled with healthy ingredients.” Self.com
Synopsis
Hot or cold, savory or sweet — there's nothing better than fresh, flavorful ingredients on a slice of perfectly toasted bread!
Toasts are the ideal meal, whether you need a handheld lunch, a creative buffet for hungry guests, or a craveable midnight snack. Better on Toast features more than seventy elegantly simple recipes for toasts to appeal to every taste — from Hot Miso Crab to Shaved Asparagus with Serrano-Basil Butter to Lavender Ricotta. Jill Donenfeld layers flavors and uses quality, wholesome ingredients to make each recipe stand out, while her magical toasting techniques bring out the best in every bread, from thick-cut brioche to hearty grain to her signature gluten-free Quinoa Millet Bread. Let's have a toast!
About the Author
Jill Donenfeld is the founder of the Culinistas, a private chef and catering agency in New York, Los Angeles, and Chicago, and dabbles in producing bottarga for top purveyors and restaurants. She has lived in Madagascar, Southern India, and Sweden to pursue her culinary endeavors. She lives in New York City.