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Great Grilled Cheese Book
Grown Up Recipes for a Childhood Classic
Buch von Eric Greenspan
Sprache: Englisch

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Beschreibung
Fifty chef-created recipes-some classic, some boundary pushing-for America's favorite sandwich, the grilled cheese.

A fresh take on the beloved American classic, from the classic white bread with American cheese to "The Champ" (a taleggio and short rib extravaganza); the "Johnny Pastrami," which combines pastrami with the bite and freshness of apple chutney; and "The Tomater" with creamy mozzarella and a sun-dried tomato spread. Featuring both common and elevated ingredients like brie cheese, poppy seed bread, olive tapenade, fig marmalade, smoked salmon, candied bacon, bourbon-glazed ham, and raisin walnut bread, these are recipes that invite you into new and uncharted grilled cheese territory. With notes on the best cheese and breads and pro tips for the best cooking techniques, this book has something for every taste and is guaranteed up your grilled cheese game.
Fifty chef-created recipes-some classic, some boundary pushing-for America's favorite sandwich, the grilled cheese.

A fresh take on the beloved American classic, from the classic white bread with American cheese to "The Champ" (a taleggio and short rib extravaganza); the "Johnny Pastrami," which combines pastrami with the bite and freshness of apple chutney; and "The Tomater" with creamy mozzarella and a sun-dried tomato spread. Featuring both common and elevated ingredients like brie cheese, poppy seed bread, olive tapenade, fig marmalade, smoked salmon, candied bacon, bourbon-glazed ham, and raisin walnut bread, these are recipes that invite you into new and uncharted grilled cheese territory. With notes on the best cheese and breads and pro tips for the best cooking techniques, this book has something for every taste and is guaranteed up your grilled cheese game.
Über den Autor
Eric Greenspan is graduate of Le Cordon Bleu culinary school and has trained with celebrated chefs in New York and Spain. He worked as executive chef at Patina in Los Angeles and, in 2007, opened The Foundry on Melrose, which was nominated by the James Beard Foundation as Best New Restaurant in America. He has competed on numerous food shows and has been featured in the New York Times, Wine Spectator, Art Culinaire, Los Angeles Confidential, Angeleno, and Los Angeles Magazine. He recently opened Fleishik's, a new modern Jewish deli, in Los Angeles.
Details
Erscheinungsjahr: 2018
Rubrik: Essen & Trinken
Thema: Essen und Trinken
Medium: Buch
Seiten: 152
Inhalt: Einband - fest (Hardcover)
ISBN-13: 9780399580741
ISBN-10: 0399580743
Sprache: Englisch
Einband: Gebunden
Autor: Greenspan, Eric
Hersteller: Ten Speed Press
Maße: 186 x 210 x 18 mm
Von/Mit: Eric Greenspan
Erscheinungsdatum: 07.08.2018
Gewicht: 0,536 kg
preigu-id: 110523825
Über den Autor
Eric Greenspan is graduate of Le Cordon Bleu culinary school and has trained with celebrated chefs in New York and Spain. He worked as executive chef at Patina in Los Angeles and, in 2007, opened The Foundry on Melrose, which was nominated by the James Beard Foundation as Best New Restaurant in America. He has competed on numerous food shows and has been featured in the New York Times, Wine Spectator, Art Culinaire, Los Angeles Confidential, Angeleno, and Los Angeles Magazine. He recently opened Fleishik's, a new modern Jewish deli, in Los Angeles.
Details
Erscheinungsjahr: 2018
Rubrik: Essen & Trinken
Thema: Essen und Trinken
Medium: Buch
Seiten: 152
Inhalt: Einband - fest (Hardcover)
ISBN-13: 9780399580741
ISBN-10: 0399580743
Sprache: Englisch
Einband: Gebunden
Autor: Greenspan, Eric
Hersteller: Ten Speed Press
Maße: 186 x 210 x 18 mm
Von/Mit: Eric Greenspan
Erscheinungsdatum: 07.08.2018
Gewicht: 0,536 kg
preigu-id: 110523825
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