"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
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