Books: Prue Leith’s Bliss On Toast Blows The Lid Off Tartines
As the open-faced sandwich has become commonplace and available on all local menus, especially in the vegan space, Dame Prue Leith is blasting open sandwiches with her new book, Happiness on toast.
Best known as the outspoken and colorful judge of the international popular Great British Bake Off, Leith’s new 75-recipe book eclipses the ubiquitous and mundane versions of avocado and mushrooms.
From cheese and eggs, meat and poultry to desserts and breakfasts on a wide variety of bread bases, recipes include bubbles and squeaks with Hollandaise on fried bread, mussels with asparagus from sea in bread bowls, chicken tikka with yogurt on naan, as well as apricots, almonds and clotted cream on an English muffin. Dessert recipes include baked apple with ground meat on tea cake and bananas with ice cream and brandy syrup on panettone.
The rustic open-faced sandwich, or tartine, has been a staple throughout Europe since the Middle Ages. Australian restorer Bill Granger launched a worldwide phenomenon in 1993 when he served his first plate of mashed avocado on toast at a corner cafe in Sydney. Whether it’s fish smörgås in Sweden or the Welsh Rarebit in Great Britain, such as the A South African restaurateur, chef, caterer, TV presenter/broadcaster, journalist, cookbook author and novelist says, “all good is good on good toast”.
There are lots of tips and recipes in the Keen Cooks section, like how to make two different types of Hollandaise and your own hummus, a quick pickle and a toast tutorial, making recipes fun and simple for the home cook. , while maintaining the desired result. wow factor for breakfast, lunch and dinner.
Join me and the Grande Dame herself for a candid conversation and toast on Friday, 7 p.m., at Barnes & Noble at the grove.
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