The ultimate canvas for sweet and savory culinary creativity. 50 seasonal recipes that reimagine the bread and butter of cuisine with simple ingredients in surprising ways.
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.Accolades for Raquel PelzelWinner of IACP/Bert Greene Award for Food Journalism for Culinary Writing with Recipes for Eat Shoots & Leaves column for Gilt Taste (2011)Co-author of James Beard Award nominated Masala Farm (Chronicle, 2011)Co-author of James Beard Award nominated and IACP nominated book, DamGoodSweet (Taunton, 2009), also selected as a top three baking book of 2009 by Food + Wine, and a top ten cookbook of 2009 by AOLCo-author of Two Dudes, One Pan (Clarkson Potter, 2008) featured in the New York Times as one of the best cookbooks of the year; by National Public Radio as one of their top ten cookbooks of the year; and in the LA Times Cookbook Watch columnCo-author of American Masala (Clarkson Potter, 2007) featured in the New York Times as one of the best cookbooks of the year; one of the top ten cookbooks of the year by Martha Stewart Living, epicurious.com, and the New York Daily NewsWriter of IACP-nominated book Food Network Kitchens Making It Easy (Meredith, 2004)Author of 4 chapters and 70 original recipes in James Beard Award winning book, The Quick Recipe (Boston Common Press, 2003)