Toast is taken to another dimension in this new cookbook from award winning Brooklyn based food writer, Raquel Pelzel.
Due to be released next month (from 14th September), Toast, The Cookbook, is a collection of 50 recipes exploring the wonderful capabilities of the book's namesake, toast.
Far removed from the hum drum days of butter and marmalade, Raquel highlights toast's potential as a blank canvas capable of reaching culinary heights in the kitchen.
Recipes span all four seasons as well as all mealtimes of the day, ranging from savory dishes, like roasted squash and molten cheese, to sweet dishes, such as Dutch apple pie toast.
Using a combination of ingredients Raquel has covered all angles of toast using simple techniques that will appeal to both homecooks and aspiring professionals. The combination of creativity and flavour are promised to impress and satisfy any audience.
Eight celebrity chefs have also made contributions including, Hugh Acheson (Top Chef), Deb Perelman (The Smitten Kitchen), Fergus Henderson (St. John) and more, giving homechefs the opportunity to create dishes like a pro.
Toast, The Cookbook is available to pre-order from Phaidon or Amazon.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.