Bliss on Toast: 75 Simple Recipes

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Neat concept, learned some new ideas about tastes to combine, and this book’s made me more curious about figs (I would probably like them now). 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. For this book, along with the titles and lovely photos, there are written, easy to follow instructions.

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. A bit of leftover stew that is not enough for two can easily be stretched if spread on goodly slices of focaccia. The recipe that looks really yummy right now is toasted panettone with bananas sautéed in butter, syrup and vanilla ice cream. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. It is filled with interesting recipes for sandwiches, most of which are open-faced (hence the "on toast" title). There is a photo for every recipe, and really many of these are just stacking ideas - the amount of actual cooking involved generally is pretty minimal.

If you enjoy ruining perfectly delicious breads with terrible toppings, go crazy, but I am out of here! But my publishers ( Bloomsbury) said, No, no, we need a professional photographer for the pics, and proper recipes because people may like to make their own gremolata or flat bread. 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 canapes.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. BLISS ON TOAST is a salute to her favorite Sunday night comfort food--hot food served on toasted bread. 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 . A wonderful collection of recipes to suit the every day kitchen, embracing seasonality, flavours, and drawing on the depth of knowledge that the great Prue Leith has. Her tasty recipes are divided into chapters for dishes that include cheese and eggs; vegetarian and vegan ingredients; fish; meat and poultry; and desserts.

most readers will find a wide range of yummy things to munch on in Leith's bliss-inducing carbo-centric cookbook. we ended up with proper recipes and even a “Keen Cooks chapter” for people wanting to make their own hummus, pickles and everything else. Just enough cooking to make you feel you are making something special, but never enough to complicate the simplicity of warm, crusty toast.

Novice cooks will love her laid-back attitude about using bottled, canned and ready-made ingredients in her recipes. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.