Bliss on Toast: 75 Simple Recipes

Product Information

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. The author is a renowned British cooking person and the book resulted from a year-long column she did that, if I understood correctly, was solely the name of the "toast" with a photo and readers were left to themselves to recreate using just the title and picture. The head notes to each recipe are delivered in Leith's cheery and charming voice, tips regarding ingredient substitutions are included, and a bevy of excellent color photographs provide a preview of what to expect. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. most readers will find a wide range of yummy things to munch on in Leith's bliss-inducing carbo-centric cookbook.

Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. The photographs are lovely, and some of the combinations are intriguing, but this could just as easily have been a list. I hadn’t thought to put blackberries with my Camembert toast – but I shall remedy that with the next punnet of blackberries I get my hands onto.I don't know why Dagwood became synonymous with "sandwich", seems like a better definition would be "one who loves sandwiches". It is filled with interesting recipes for sandwiches, most of which are open-faced (hence the "on toast" title). I adore blackberries, it’s a combination of taste and nostalgia, childhood days of blackberry picking and then eating the homemade jam straight from the jar. just about ANYTHING on toast is delicious but some of these concoctions are exactly what I need for those days when I don't want the same old turkey sandwich or grilled cheese.

Known for revolutionising food and restaurants in London early in her career, she is now a judge on The Great British Bake Off, presented Prue's Great Garden plot and co-hosted Clever Cook, Waste Less. The recipe that looks really yummy right now is toasted panettone with bananas sautéed in butter, syrup and vanilla ice cream. Novice cooks will love her laid-back attitude about using bottled, canned and ready-made ingredients in her recipes. But many of the recipes do look and sound great, and they also use pantry and fridge ingredients that most of us, perhaps those of us who cook a lot, that is, will have on hand.But the more I thought about it the more I realised that anything that tastes good on a plate – coq au vin, curry, steak, baked aubergines, smoked salmon and avocado, all taste even better on toast. If you enjoy ruining perfectly delicious breads with terrible toppings, go crazy, but I am out of here! This diminutive cookbook is packed full of practical recipes that make quick meals on toast very accessible, sometimes entertaining, full of excellent photography, directions, and hints. The idea has gradually expanded to include desserts on toast too, like fried bananas, brandy and ice cream.

Toast might seem simple, but Prue Leith makes clear, a slice of bread can be the base of plenty of full, delicious plates that range from savory to sweet for anytime of day. With 82 years’ experience of good eating and 60 years of cooking, writing about and judging food, there is no one who better knows what makes a meal bliss than Prue Leith.And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. an extraordinary and highly recommended addition to personal, professional, and community library cookbook collections.