Toast (Ready-To-Cook) Paperback – 21 Apr 2016
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"In Toast, Sabrina FaudaRole takes toast to new heights as she shares all the delectable things you can do with a hunk of bread, a delicious spread, and an array of mouthwatering fillings." Molong Online "Toast shows that using wholesome, quality ingredients in unexpected and exciting combinations delivers results that are sure to delight." Oz Baby Boomers
About the Author
Sabrina Fauda-Role is a writer and food stylist whose work has been featured in many media publications and cookbooks. She lives in France."
Top customer reviews
There could usefully, for example, have been a few simple bread recipes, proper pates - rather than a melange of "whizzed" ingredients, and more than a couple of chutneys/relishes would have been welcome. It's a lazy book, but why is it a "waste of space"? Look at the recipes - each consists of two whole pages. On the left of the spread is a picture of the ingredients with a few lines of text at the bottom listing the items. The right hand page is mainly a picture of the finished product cut up into genteel portions, beneath which are a few lines of instructions. I know, making an open sandwich is simple - it doesn't need tons of ingredients and copious instructions. But then, neither does it need acres of illustration - does it? It would have easily been possible to fit 200 recipes + illustrations in this book. That would have made it much more useful, with exciting breads, chutneys, real pates etc. to make - taking it away from store-bought stuff filled with preservatives and colouring towards the genuine article that actually tastes of something, has proper texture, and gives you control of the ingredients. I wonder if that's why bread doesn't make me fat - because I only eat it with primary ingredients or things I've made myself from top quality produce?
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