There's an art to making good toast and Prue Leith knows it! * Yotam Ottolenghi * A delightful book for cooks in a hurry * Matt Lucas * This book is a beautiful example of how to turn something simple into the extraordinary. 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. A must for the home cook. * Tom Kerridge * What could be better my favourite things, Prue Leith and toast * Sandi Toksvig * A mouth-watering collection of recipes ... What bliss! * Thomasina Miers * Prue Leith is a cookery goddess. This is just perfect for when you return home starving and clueless. Even the greatest kitchen fool (a title I guard jealously) could make most of these recipes * Jeremy Paxman * If parents are packing up their kids to take them for university pop a copy of Bliss on Toast in their bag and you wont go wrong. * Graham Norton * Give Prue a piece of toast and shell turn it into a piece of heaven and her ideas are a boon in the cost of living crisis * Vanessa Feltz, Daily Express * 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 * [ A] sharply focused yet sublimely delicious exploration into what tastes good on toast The head notes to each recipe are delivered in Leiths 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 Leiths bliss-inducing carbo-centric cookbook. * Library Journal * 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 * 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 ... With easily swapped components, the skys the limit for creating these elevated, simple-to-build, open-faced eats * Publishers Weekly * Prue Leith tackles variations on that masterpiece of culinary perfection: toast With each recipe, there is just enough cooking to make you feel you are making something special, but never enough to complicate the simplicity of warm, crusty toast * BookPage * Sumptuous concoctions * Daily Mail *
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