Bliss on Toast: 75 Simple Recipes

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Bliss on Toast: 75 Simple Recipes

Bliss on Toast: 75 Simple Recipes

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A bit of leftover stew that is not enough for two can easily be stretched if spread on goodly slices of focaccia. I don't know why Dagwood became synonymous with "sandwich", seems like a better definition would be "one who loves sandwiches". Novice cooks will love her laid-back attitude about using bottled, canned and ready-made ingredients in her recipes. Can’t believe that a modest idea I had about a monthly recipe in the Oldie, consisting of delicious stuff on toast for Sunday night suppers, has turned into a really lovely little book. I cannot bear to throw anything away, and quickly discovered that an assortment of little leftovers in the fridge (say a few prawns, half an avocado and a tablespoon of cream cheese) will make a perfect supper-for-one if piled onto toast spread with mayo.

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.Known for revolutionising food and restaurants in London early in her career, she is now a judge on The Great British Bake Off, presented Prue's Great Garden plot and co-hosted Clever Cook, Waste Less.

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.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. making the recipes fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner.

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. 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 .

But the more I thought about it the more I realised that anything that tastes good on a plate – coq au vin, curry, steak, baked aubergines, smoked salmon and avocado, all taste even better on toast. an extraordinary and highly recommended addition to personal, professional, and community library cookbook collections.

Her experience in directing companies, chairing the School Food Trust, and campaigning has equipped her with endless knowledge in so many areas from broadcasting, business and charity.Many of these recipes have well-paired flavors BUT very few of them seemed worth the work for the meal—I couldn’t tell if these were meant to be snacky or full dishes. The cookbook's simple but stylish layout presents one full-page photo of the dish opposite a one-page recipe with tips.

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