Join us on a literary world trip!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Subscribe to read the full book or read the first pages for free!
All characters reduced
Open Faced - Single-Slice Sandwiches from Around the World - cover

Open Faced - Single-Slice Sandwiches from Around the World

Karen Kaplan

Publisher: Gibbs Smith

  • 1
  • 0
  • 0

Summary

Toasted tradition gets a modern makeover in this cookbook from a former writer and editor at Bon Appétit.Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner. Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more.Go beyond butter with inspired flavors like:•    Provençal Tuna and Vegetable Salad•    Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts•    Curried Egg Salad with Mango Chutney, Raisins, and Cashews•    Meatballs with Beet and Apple SaladWith easy yet elegant recipes and romantic photography, this cookbook makes a striking gift for anyone who finds comfort in a warm slice of bread.“The open-faced sandwich trend is here to stay. This cookbook, with its easy-to-follow recipes and interesting backstories, is a total crowd-pleaser.”—Robert Irvine, Food Network host  “You gotta check out this book. You get takes on recipes from around the world and some killer originals. This ain't your little kid’s grilled cheese cookbook.”—Guy Fieri, Food Network host  “I simply love Karen’s fresh approach to one of my favorite things in the world―the humble sandwich. It’s both simple and sophisticated, but most importantly, the recipes work.”—Curtis Stone, celebrity chef “A delightful new take on toast. Loaded with colorful, creative, and easy-to-make recipes, Open Faced is just what you want: comfort from a great piece of bread with toppings of flavor and adventure.”—Jeanne Kelley, author ofKitchen Garden Cookbook
Available since: 08/01/2017.
Print length: 128 pages.

Other books that might interest you

  • Scrutinizing Shiraz from Australia - Vine Talk Episode 111 - cover

    Scrutinizing Shiraz from...

    Vine Talk

    • 0
    • 0
    • 0
    Stylish, trend-setting, and bold, Vine Talk's host Stanley Tucci invites a panel of celebrity friends to join him for engaging conversation and blind taste-tests from different selections of world famous wineries each week. Regardless of personal expertise, all can enjoy the intriguing dialogue from each diverse panel.A Hachette Audio production.
    Show book
  • Coconut Oil for Health and Beauty - Uses Benefits and Recipes for Weight Loss Allergies and Healthy Skin and Hair - cover

    Coconut Oil for Health and...

    Simone McGrath

    • 0
    • 0
    • 0
    Discover 75 delicious recipes—plus tips on how to use coconut oil for skin care, hair care, and healing!   Coconut oil is an amazing substance that has many health benefits. It can help with weight loss, allergies, skin and health issues, and much more. It’s recommended in many health programs and diets, especially the Paleo and raw food diets—and many people are discovering that it’s better to use in cooking than other oils.   With detailed information on everything to do with coconut oil—the benefits, uses, recipes, and insightful facts—this guide will teach you all about this healthy oil, including:   How coconut oil is madeHow to make it at homeSkin care recipes for face and bodyHair care recipes for damaged, dry, or flaky hairDietary benefits—and recipes for meals, smoothies, desserts, and moreCoconut oil as medicineCommon misconceptionsAnd much more
    Show book
  • Mind Chef Irish One Pot Specials - Irish Stew - cover

    Mind Chef Irish One Pot Specials...

    Elaine McFerran

    • 0
    • 0
    • 0
    2 of 2 Irish Stew 
    Step-by-step audio instruction while you cook like a professional. 
    Elaine McFerran, our Irish Chef, will be talking you through how to prepare a traditional Irish stew for four people. If you are only cooking for two why not cook for four and freeze some for a later meal. 
    If you don’t feel too confident in your cooking abilities don’t stress! Make yourself a cup of tea or coffee and listen through the whole process before you begin. Don’t forget you can pause and rewind Elaine as many times as you need. Cooking should be fun so don’t worry too much. Assuming you download this audio to your mobile phone you can take Elaine with you as you walk around the kitchen and when you shop for groceries. 
    Just so you know what to expect here’s the sequence; first Elaine will be explaining what ingredients you will need for this dish, followed by the equipment you’ll need to gather together before you begin. Then she’ll run through the stages of preparation and cooking. 
    Once you’ve got your ingredients and equipment together, it should take you about one hour to make the stew, but don’t worry, a significant amount of this time won’t include preparation, but will just be cooking time with the stew bubbling away to itself slowly. Work back about one hour and 20 minutes from the time you will serve the meal to your family and friends. 
    You can find the list of ingredients and equipment mentioned in the recording also on the Mindcool website: https://www.mindcool.com/pages/irish-stew-ingredients-and-equipment
    Show book
  • At Home with Magnolia - Classic American Recipes from the Founder of Magnolia Bakery - cover

    At Home with Magnolia - Classic...

    Allysa Torey

    • 0
    • 0
    • 0
    “Filled with Catskills farmscapes, it’ll make any cook with a hankering for the country happy. . . . These recipes are company-worthy and easy to boot” (Daily News, New York).   A Greenwich Village landmark, Allysa Torey’s Magnolia Bakery is the place to get all-American sweet treats. But you can’t live on cupcakes alone—so when Allysa’s at her country house in upstate New York, she turns to locally grown, seasonal ingredients to put together family-friendly meals packed with flavor and old-fashioned comfort food appeal.   Now, in this full-color cookbook, she shares more than ninety of her favorite everyday recipes—and invites you to experience the delights of country living. Here are new twists on traditional American favorites such as Chicken and Vegetable Stew with Cream Cheese Herb Crust, Sweet Potato Casserole with Almond-Streusel Topping, and Yellow Split Pea Soup with Smoked Ham Hock. There’s an enticing variety of starters, from Crab and Crayfish Cakes with Roasted Red Pepper Sauce to Yellow Beet, Walnut, and Gorgonzola Salad. For dinner, there are quick and flavorful weeknight recipes such as Lemon-Tarragon Chicken and Grilled Salmon with Corn and Cherry Tomato Salad—and more elaborate dishes for entertaining, like Mustard Herb Pork Loin Roast with Cornbread Apple-Pecan Dressing and Cider Gravy.   And since no Magnolia cookbook would be complete without desserts, Allysa serves up two dozen of her favorites—in a cookbook that’s “a tasty blend of nostalgia and innovation” (Publishers Weekly). 
    Show book
  • A Culinary History of West Virginia - From Ramps to Pepperoni Rolls - cover

    A Culinary History of West...

    Shannon Colaianni Tinnell

    • 0
    • 0
    • 0
    The Mountain State's irregular borders and rugged geography are home to a fascinating mix of cultures, landscapes and foods. West Virginia's culinary history is rooted among the native fauna and flora that early residents hunted and foraged, and the taste of pawpaws and ramps is familiar across the state. Immigrants brought international flavors to Appalachian cuisine, resulting in local traditions like moonshine and the iconic pepperoni roll. Historian, author and West Virginia native Shannon Colaianni Tinnell explores a history that is still being written by a new generation hungry for tradition and authenticity.
    Show book
  • The Raging Skillet - The True Life Story of Chef Rossi: A Memoir with Recipes - cover

    The Raging Skillet - The True...

    Rossi

    • 0
    • 0
    • 0
    “[A] juicy memoir about growing up, becoming a chef, and working as New York’s most unconventional wedding caterer.” —BUST magazine   When their high-school-aged, punk, runaway daughter is found hosting a Jersey Shore hotel party, Rossi’s parents feel they have no other choice: they ship her off to live with a Chasidic rabbi in Crown Heights, Brooklyn. Within the confines of this restrictive culture, Rossi’s big city dreams take root. Once she makes her way to Manhattan, Rossi’s passion for cooking, which first began as a revolt against the microwave, becomes her life mission. The Raging Skillet is one woman’s story of cooking her way through some of the most unlikely kitchens in New York City—at a “beach” in Tribeca, an East Village supper club, and a makeshift grill at Ground Zero in the days immediately following 9/11. Forever writing her own rules, Rossi ends up becoming the owner of one of the most sought-after catering companies in the city. This heartfelt, gritty, and hilarious memoir shows us how the creativity of the kitchen allows us to give a nod to where we come from, while simultaneously expressing everything that we are. This “moving, witty memoir” (Nigella Lawson) includes unpretentious recipes for real people everywhere.   “A humorous and witty chronicle of a woman’s pulling-herself-up-by-her-bootstraps rise through the culinary ranks.” —Kirkus Reviews
    Show book