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“Elevates the open-faced sandwich to a culinary art form . . . contains seventy recipes that will inspire you to think miles beyond avocado toast.” —Self.com

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 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 ToastEdamame Basil ToastChickpeas and Chorizo ToastRosemary Caper Tuna Salad ToastGrilled Radicchio and Apple Buttermilk ToastCarrot Butter and Halloumi ToastMaple Pear Bread Pudding

Britain is in the grip of cake mania. The Women's Institute, spiritual home of the iced occasion fruitcake, reported that interest in its baking courses was up 60 per cent in 2008; one online retailer said it was selling a cookie cutter every 15 minutes; and the nation is to be galvanized into action with the start of a National Baking Week. It is entirely to be expected, of course: in the current climate of gloom and doom, what more therapeutic activity could there be than baking? So Grub Street is reissuing two timeless classics in one elegant, redesigned hardback volume filled with delightful illustrations by Georgie Fearns. George and Cecilia’s two little baking books Home Baked published in 1956 and Home-Made Cakes and Biscuits published in 1963 were listed by Elizabeth David in a Times article in 1971 as her favorite books on bread making. The books contain advice on equipment, flours to use and to avoid, baking and rising times and temperatures and everything the home baker can possible want to know. There are recipes for wholemeal bread, white bread, English tea breads and continental coffee breads such as croissants, Danish pastries, panettone, German apple cake and Russian Easter bread. The section on homemade cakes and biscuits contains recipes for basic cakes, fruit cakes, chocolate cakes, nut cakes, spicy cakes, pastries, biscuits and yeast cakes as well as icings and fillings.