Bliss on Toast: 75 Simple Recipes

by Prue Leith

Overview

"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.

Product Details

ISBN-13:	9781639730711
Publisher:	Bloomsbury USA
Publication date:	11/01/2022
Pages:	192
Sales rank:	81,780
Product dimensions:	8.40(w) x 6.10(h) x 0.90(d)

About the Author

Prue Leith is internationally known for revolutionizing food and restaurants in London early in her career. She now serves as a judge on The Great British Baking Show. She is a published author of eight novels, an autobiography and fifteen cookbooks. @prueleith

Editorial Reviews

"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." - USA Today

“Indulgent yet simply composed small plates that satisfy even the most sophisticated palates with recipes hitting all the high notes of flavor and texture. With easily swapped components, the sky's the limit for creating these elevated, simple-to-build, open-faced eats.” —Publishers Weekly

“Leith has crafted an alluring assortment of toasts that could keep one satisfied for an easy-to-make breakfast, lunch, or dinner, days on end.” —Booklist

"Dame Prue Leith is blowing the top off the tartines with her new book, Bliss On Toast … making the recipes fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner." - LA Weekly

“Just enough cooking to make you feel you are making something special, but never enough to complicate the simplicity of warm, crusty toast.” —BookPage

"[A] sharply focused yet sublimely delicious exploration into what tastes good on toast … 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. … most readers will find a wide range of yummy things to munch on in Leith’s bliss-inducing carbo-centric cookbook." - Library Journal

"Satisfying meals for two out of everyday, not-very-costly ingredients … serves prompt inspiration and creativity … Bliss on Toast can be anything you want or need it to be." - The Toledo Blade

"A beautiful and inspiring culinary collection to simply browse through and then plan menus with ... an extraordinary and highly recommended addition to personal, professional, and community library cookbook collections." - Midwest Book Review

From the Publisher

11/01/2022

Choosing the right bread when making toast is critical. Culinary writer, novelist, restaurateur, and Great British Bake Off judge Leith (Prue: My Favourite Recipes from a Lifetime of Cooking and Eating) believes that what goes on top of that piece of toasted bread is equally important. In her sharply focused yet sublimely delicious exploration into what tastes good on toast, Leith delivers 75 recipes, each designed to serve two people, which range from classics such as bruschetta and beans on toast, to the more cosmopolitan treat, filet mignon with café de Paris butter on brioche. A separate chapter features vegetarian and vegan offerings, while those with a sweet tooth will appreciate a section dedicated to desserts. 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. While Leith fully embraces culinary short-cuts such as using store-bought ingredients, she also offers a succinct collection of recipes for those who wish to make components such as hollandaise sauce from scratch. VERDICT Low-carb diet devotees aside, most readers will find a wide range of yummy things to munch on in Leith's bliss-inducing carbo-centric cookbook.—John Charles

Library Journal