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. I've survived 45 years believing bliss on toast was grilled white bread with Kraft American cheese singles but luckily Prue Leith has come along with Bliss on Toast to help me up my game. 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). 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. 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.

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 .making the recipes fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner. 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. Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. It’s not just the toast I love, but it’s stuff on toast too, the sort of food you load onto toast that does it for me as well. 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.

A bit of leftover stew that is not enough for two can easily be stretched if spread on goodly slices of focaccia. I gave the book 4 stars instead of 5 because in several recipes, the vegan version instructions were use vegan versions of mayo, butter, cheese or whatever processed vegan product was needed to veganize the dish.And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. 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. Just enough cooking to make you feel you are making something special, but never enough to complicate the simplicity of warm, crusty toast. The cookbook's simple but stylish layout presents one full-page photo of the dish opposite a one-page recipe with tips.

And when you top it with a few cleverly paired ingredients, it becomes a full meal--not to mention pure bliss.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 tomatoes, shallots, and oregano on black olive toas t ; 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 . If parents are packing up their kids to take them for university pop a copy of Bliss on Toast in their bag and you won't go wrong.

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.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. It worked out well as a free book, but I don't think the content is worth purchasing it and finding a spot for it on your cookbook shelf.