Charles - On Toast: More than 70 deliciously inventive recipes

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ON toAst

ON toAstMore than 70deliciously inventive recipes

Senior DesignerToni KayEditorGillian HaslamHead of ProductionPatricia HarringtonArt DirectorLeslie HarringtonEditorial DirectorJulia CharlesPublisherCindy RichardsIndexerHilary BirdFirst published in 2021 byRyland Peters & Small2021 Jockeys Fields,London WC1R 4BWand341 E 116th St, New York NY 10029www.rylandpeters.com10 9 8 7 6 5 4 3 2 1Recipe collection compiled by Julia CharlesText copyright Jordan and Jessica Bourke, Mat Follas, Liz Franklin, Tonia George, Dunja Gulin, Tori Hashka, Carol Hilker, Jennie Linford, Hannah Miles, Shelagh Ryan, Laura Santtini, Janet Sawyer, Milli Taylor, Leah Vanderbilt, Laura Washburn and Ryland Peters & Small 2021Design and photographs copyright Ryland Peters & Small 2021ISBN: 978-1-78879-388-9E-ISBN: 978-1-78879-407-7Printed in ChinaThe authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.A CIP record for this book is available from the British Library.US Library of Congress Cataloging-in-Publication Data has been applied for.NOTES:Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.All spoon measurements are level unless otherwise specified.All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If you can only find treated fruit, scrub well in warm soapy water before using.

Contents

IntroductionToast is perhaps the ultimate convenience food, as well as the number-one comfort food. Readily available and always satisfying, whether slathered in peanut butter with your morning coffee, topped with gooey melted cheese for lunch or awash with beans for dinner, its a go-to staple morning, noon and night. But why limit your toast options? Its time to expand your repertoire, embrace exciting new tastes and textures and discover toasted treats from all around the world.Whether your taste is for homemade sourdough, a loaf from an artisan bakery, seeded, rye, wholemeal/whole-grain, brioche, spelt, ciabatta, soda bread, baguette or sliced white bread straight from the freezer, here you will find the perfect toast topping. This collection features over 70 recipes to cover all occasions from lazy brunches and healthy lunches, to tasty snacks and comforting evening meals, canaps and even sweet treats for those times when you crave a sugary indulgence.On the pages that follow, youll find exciting variations for cheese, eggs or mushrooms on toast the staple toppings we all fall back on, but with the addition of a few extra ingredients from the fridge or store cupboard these favourites can be raised to a new level.

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