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A lot of good eats start out with a piece of toast - or, at least, they can start out with a piece of toast. In On Toast, author Susanna Blake shows us that toast is a great part of not only breakfast, but of many snacks, appetizers, lunches, dinners and even desserts. She also shows us that "toast" can have a broad definition, using bagels, ciabatta, sourdough, rye and many more. Since it is so simple, it is important to start with the best bread you can find, even if it's not quite the kind each recipe recommends, to produce the most flavorful results. Melting Ham and Cheese Croissants are a wonderful option for breakfast or lunch and Eggs Florentine on English muffins area classic. Other recipes include Fresh Fig and Goat Cheese on Walnut Toast, Rare Beef Baguette with Mango Salsa and Nutty Chocolate and Marshmallow Toast for dessert.
In addition to the recipes, the book has many gorgeous illustrations, making this book hard to resist. Make sure to have a loaf of bread on hand when you start flipping through it!
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3-09-2007 @8:59AM Gobo said... While the name of this book is "On Toast", the image on the story reads "Op Toast". Am I going nuts? :)
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3-09-2007 @9:57AM jill said... I caught that too...if you click on the link, the actual title is On Toast.
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3-09-2007 @8:22PM eva said... But it still makes me wonder what's up with the 'op' . . .
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3-11-2007 @11:46AM Greg Clow said... I think that's the cover for a foreign edition of the book. Probably Dutch.
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