Bliss on Toast
75 Simple Recipes
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- US$17.99
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- US$17.99
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"Fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner."--LA Weekly
"There's an art to making toast and Prue Leith knows it."--Yotam Ottolenghi
75 delicious things on toast from beloved British foodie Prue Leith.
There is nothing more comforting and delicious than toast. And when you top it with a few cleverly paired ingredients, it becomes a full meal-not to mention pure bliss. In Bliss on Toast, Great British Baking Show judge Prue Leith toasts sourdoughs, focaccias, baguettes, flatbreads and more, then pairs them with everything from seasonal vegetables to meat and fish. The collection spans healthy, hearty, salty, and sometimes sweet. Ideal for a busy home cook who loves a full and balanced plate, the recipes are incredibly versatile and perfect for any time of the day: tomatoes, shallots, and oregano on black olive toast; grilled chicken tikka with yogurt on naan; smoked salmon, wasabi, and avocado on multigrain bread; and bananas and ice cream with brandy syrup on panettone. 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 Prue Leith.
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.
