SCIENCES

On Toast: Tartines, Crostini, and Open-Faced Sandwiches

by Kristan Raines
Quarry: Quarto. 2016. 192p. photos. index. ISBN 9781631590771. $19.95; ebk. ISBN 9781627888394. COOKING
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With this focused cookbook, food blogger and photographer Raines (the-broken-bread.com) illustrates the versatility of toast, which can be breakfast, lunch, dinner, appetizer, or dessert. After explaining five essential toasting techniques (e.g., grill, toaster, broiler), she shares 100 seasonal recipes for sweet and savory toast toppings, such as almond butter and date, roasted broccoli and spicy garlic hummus, and kale scramble. Some involve no cooking, while others require readers to roast vegetables, simmer fruit compotes, or caramelize onions. Home cooks who roll their eyes at the notion of "artisanal toast" (a recent fad) will appreciate Raines's restraint; her recipes are simple, subtle, and tastefully photographed.
VERDICT Some readers may find this volume too simple, but artisan bread-lovers and bakers will enjoy it. For further inspiration, try Jill Donenfield's Better on Toast and the bruschetta chapter from Jennifer and Jason Denton's Simple Italian Sandwiches.
Reviewed by Lisa Campbell , Mar 15, 2016
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