Bliss on Toast
75 Simple Recipes
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- $249.00
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- $249.00
Descripción editorial
'There's an art to making good toast and Prue Leith knows it' Yotam Ottolenghi
What's more comforting and satisfying than toast? And topped with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. These 75 recipes for things on toast will help you make quick, delicious and versatile meals year-round – for working–from-home lunches and cosy Sunday suppers, to light bites, indulgent treats or impressive canapés. Recipes include:
Avocado, summer tomatoes & tapenade rocket on olive bread
Bubble & squeak with hollandaise on fried bread
Falafel, edamame & red pepper hummus on flatbread
Grilled chicken tikka with yoghurt on naan
Smoked salmon, wasabi & avocado on granary bread
Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. 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 Dame Prue Leith.
'A beautiful example of how to turn something simple into the extraordinary ... A must for the home cook' Tom Kerridge
'What could be better – my favourite things, Prue Leith and toast' Sandi Toksvig
'Give Prue a piece of toast and she'll turn it into a piece of heaven' Vanessa Feltz
'A delightful book for cooks in a hurry' Matt Lucas
The Daily Mail Best Cookbooks of the Year 2022
PUBLISHERS WEEKLY
Gastronomy expert and Great British Baking Show judge Leith (I'll Try Anything Once) offers 75 recipes for creative, convenient repasts that come on their own edible plate. Expanding on the British Sunday supper of beans-on-toast, her take on this culinary tradition includes indulgent yet simply composed small plates that satisfy even the most sophisticated palates with recipes hitting all the high notes of flavor and texture. Toasts showcase dairy, meat, fish, and veg toppings—but also vegan options plus sweets. The basic formula assembles three or four ingredients into a flavorful amalgam of tang, salt, creaminess, heat, and crunch atop selections from an international breadbasket including focaccia, naan, and brioche. Toasted rye gets a topping of ripe Brie, a handful of blackberries, arugula, and a drizzle of chili sauce, while rustic country bread welcomes a Turkish cucumber salad dressed with ezme and a runny fried egg. Scandinavian open-face style stars shrimp, cream cheese, radishes, and dill on toasted pumpernickel. Sweet treats include "a wicked boxing day treat" of brandy cream and berries over fried and toffee-ized left-over Christmas pudding. Leith advocates practicality and the use of quality, ready-made sauces (pestos, curries) and canned pickles, tomatoes, or sardines. With easily swapped components, the sky's the limit for creating these elevated, simple-to-build, open-faced eats.
