- Gebundene Ausgabe: 256 Seiten
- Verlag: Knopf; Auflage: 1 (8. Oktober 2002)
- Sprache: Englisch
- ISBN-10: 0375412603
- ISBN-13: 978-0375412608
- Größe und/oder Gewicht: 21,9 x 2,4 x 21,6 cm
- Amazon Bestseller-Rang: Nr. 212.125 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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From Booklist
Who doesn't subsist on the sandwich? Whether made at home or purchased at a fast-food outlet, it's the quintessential American lunchtime repast. Nancy Silverton's Sandwich Book gives dozens of sophisticated and unusual ideas for sandwiches that transcend the ordinary. Silverton, owner of Los Angeles' La Brea Bakery, recognizes how important good bread is as the foundation of a sandwich. First come open-faced sandwiches ranging from simple grilled garlic bread to a festal combination of rare tuna, braised leeks, hard-boiled egg, and olives topped with garlic mayonnaise. She re-creates the retro Monte Cristo sandwich, a deep-fried version of French toast layered with ham and turkey. Silverton avoids prepared ingredients, preferring even to roast her own pork. For dessert, she invents "club sandwiches," triple layers of cake, filling, and frosting. Silverton's juxtapositions of ingredients should inspire readers to create their own unique sandwich medleys. Bread recipes include buttery brioche and classic hot dog buns. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
Pressestimmen
"Recipe for a great sandwich: start out with two pieces of bread and fill them with any recipe from Nancy Silverton's Sandwich Book. A classic for years to come."
--Tom Colicchio, Craft Restaurant
“Everone knows that Nancy Silverton is perhaps America’s best pastry chef, but only lucky Los Angelenos know her true calling as a craftsman paninist. This book oculd be called ‘Zen and the Art of the Autogrill’ for its mastery of perfection between two slices.”
--Mario Batali, Babbo restaurant.
--Tom Colicchio, Craft Restaurant
“Everone knows that Nancy Silverton is perhaps America’s best pastry chef, but only lucky Los Angelenos know her true calling as a craftsman paninist. This book oculd be called ‘Zen and the Art of the Autogrill’ for its mastery of perfection between two slices.”
--Mario Batali, Babbo restaurant.
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
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20 Rezensionen
56 von 57 Kunden fanden die folgende Rezension hilfreich
One step further in redefining my palate
13. Januar 2005
Format:Gebundene Ausgabe
I love cooking, in a real serious aficionado kind of way. A few months ago, I became obsessed with sandwiches and I bought this book . At first when I got it, I started reading it and became a little "are you out of your mind" but then decided to give it a chance. I made the Fried oyster sandwiches, the monte cristo, the remoulade sauce and bagna cauda (relatively easy recipes) and WOW, I was hooked. I guess my problem at first was that I supposed I was buying a Subway or Quizons do it at home book but was I wrong. These sandwiches are top of the notch gourmet food for a refined and balanced eating experience. Atention to detail is essential and most of the recipes require a lot of pre preparation beforehand for the final assembly (culprit to my initial drawback). The desserts are dazzling (I tried the Not Nutterbutter cookies and the Blums Crunch cake) and I hold this book now amongst my most treasured ones. If you love fine food, don't mind slaving a little for a worth while dazzling finale, buy this book, it will change your outlook on sandwiches forever.........
44 von 47 Kunden fanden die folgende Rezension hilfreich
Tasty Treats!
7. November 2002
Format:Gebundene Ausgabe
While many of the recipes in this book are just too elaborate for me to try, I still enjoyed reading them. And the photos were works of art in themselves. As the book description says, these are recipes for gourmet meals that just happen to be served on bread!
The author divides the sandwich recipes into open-faced, closed face, sort-of sandwiches, tea sandwiches, and several other categories.
I am especially interested in trying the Pan Bagna, the Peppered Beef with Sauteed Greens and Caper Onion Mayonnaise, and the sandwich made with asparagus, poached eggs, prosciutto and fontina cheese.
The Grilled Autostrada sandwich was yummy (four cured meats, peppers and provolone) as were several of the grilled sandwiches.
The book also contains interesting food background information and some useful tips for adapting the recipes.
34 von 40 Kunden fanden die folgende Rezension hilfreich
It really is the best ever!
9. Oktober 2002
Format:Gebundene Ausgabe
I have been going to Thursday Nights at Campanile for as long as Nancy has been behind the bar cooking up her delicious sandwiches. It is the same dedication that forces her to show up and grill after just stepping off a plane from Bangkok that makes this book so wonderful. The recipes are magnificently constructed with a clock-makers precision and a bakers intuition. Not only would I recommend this book to every cook, but I would buy it for every friend.
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