cover image Toast Hash Roast Mash: Real Food for Every Time of Day

Toast Hash Roast Mash: Real Food for Every Time of Day

Dan Doherty. Mitchell Beazley, $29.99 (224p) ISBN 978-1-78472-137-4

English chef Doherty’s follow-up to 2014’s Duck & Waffle: Recipes and Stories focuses less on culinary showmanship and more on straightup comfort food in this relaxed and informal collection of satisfying everyday fare. Leaning heavily on breakfast and brunch (entire chapters are dedicated to pancakes and hangover cures), Doherty makes for a terrific host, offering something for all tastes and skill levels. Dishes fit for a group, like Harissa Bolognese Baked Eggs with Runny Cheese, and Smoky Bacon Sloppy Joes; English classics like Bubble & Squeak with smoked ham, and a rarebit incorporating Stilton, English mustard, and onion jam dominate the book, along with simple fare, such as egg, spinach, and feta tarts with honey and poppy Seeds. Readers with a sweet tooth will appreciate flavorful riffs like a cherry and almond pie; rhubarb and ricotta tart; and a bread pudding with brioche, baked plums, clotted cream, and homemade caramel. Surprisingly, it’s Doherty’s cocktails that require the most effort, mainly in terms of sourcing ingredients and prep for veggie-based cocktails like Carrot Aperol, Red Pepper Margaritas, and a Beetroot Bloody Mary. Doherty remains a cheerful host, offering clear instructions and keeping the fuss to a minimum, resulting in a thoughtful and engaging take on Meals for the Morning After. [em](Oct.) [/em]