Toast. We can’t quite imagine life without it. Even faced with the demonization of wheat we have maintained our devotion to moreish sourdoughs, crunchy baguettes or squidgey soda bread. So a new book that pays homage to all of the above and more has certainly piqued our interest. Posh Toast – is exactly what it says on the cover – a celebration of all things atop scorched bread from breakfast treats like avocado on toast (which is given a crunchy twist with a sprinkling of dukkah) or rancheros – the spicy, meaty cowboy staple – through to classics including eggs Benedict or eggs Florentine. There are more substantial toast toppings for lunches or suppers too – a buck rarebit or a maneesh flatbread topped with labneh, mint and pistachio for example. Helpfully there’s a whole chapter dedicated to small canapé sized toasts too – providing lots of very easy but impressive party ideas such as a ridiculously good baked camembert, rosemary and truffle oil toast (which quite frankly we’d eat anytime) to equally delicious tagliata crostini. The authors call it the ultimate convenience food – and of course it is – although toast can be totally indulgent too. However it comes.
POSH TOAST
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