Great Grilled Cheese
50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker
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- $169.00
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- $169.00
Descripción editorial
"Clever versions of the American classic" from the James Beard Award winner for The All American Cheese and Wine Book (Publishers Weekly).
Brie and apricot jam on a baguette; spinach and goat cheese on a croissant; blue cheese and fresh figs on crusty Italian bread: this is not your mother's grilled cheese sandwich. In Great Grilled Cheese, cheese expert and award-winning cookbook author Laura Werlin presents fifty scrumptious grilled cheese and panini recipes that range from the traditional to the contemporary. In addition to the more inventive combinations, including grilled cheese for dessert, there's always room at the table for the classics: grilled American on white, or apple, ham, and cheddar on sourdough.
Werlin discusses techniques—nonstick versus cast-iron pan, whether to cover during cooking, how to use the ultra-popular panini machine. Maren Caruso's tantalizing photographs perfectly convey the appeal of creamy melted cheese pressed between two slices of crisp, buttery bread. For cheese aficionados, parents whose kids insist on grilled cheese at every meal, and the kid in all of us who craves comfort food, Great Grilled Cheese will satisfy everyone's cheese dreams.
PUBLISHERS WEEKLY
Anyone who needs a recipe to make a grilled cheese sandwich should probably not be in the kitchen in the first place. But cooks interested in more clever versions of the American classic could certainly learn a thing or two from Werlin, IACP winner for The New American Cheese and James Beard Award winner for All American Cheese and Wine. Stressing the sandwich's versatility, the author serves up everything from classic (and "almost-classic") grilled cheese sandwiches to quesadillas and sweet grilled cheese options. Spicy Double-Jack, for example, calls for red pepper flakes and sourdough, while Grilled Spinach and Goat Cheese Croissant uses the French pastry's plentiful butter to complement a cheesy filling. Even Buttery Figs and Blue Cheese and Rich Raspberry Brioche can be classified as grilled cheese sandwiches; the former incorporates crusty Italian bread and gorgonzola, and the latter uses goat cheese and egg bread. In order to make a "great" grilled cheese sandwich, Werlin explains, grate cheese (don't slice it), pile it on and let it ooze. Use salted butter, softened beforehand. And when it comes to bread, size does matter-thicker bread will outweigh the filling. For each recipe, Werlin provides instructions on making the sandwich in a skillet, in a sandwich maker or on a grill. 20 color photos.
