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
Grilled Cheese - 50 Recipes to Make You Melt - cover

We are sorry! The publisher (or author) gave us the instruction to take down this book from our catalog. But please don't worry, you still have more than 500,000 other books you can enjoy!

Grilled Cheese - 50 Recipes to Make You Melt

Marlena Spieler

Publisher: Chronicle Books LLC

  • 0
  • 0
  • 0

Summary

Toasted golden in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food—and a meal in itself. And believe it or not, it just got better. Author Marlena Spieler has created 50 mouthwatering new takes on this fromagophile's favorite. Her tantalizing pairings range from hearty Sage Sausage and Jack Cheese with Preserved Lemon to Melted Alpenzell, Emmentaler, Pear, and Cumin. There are also plenty of new twists on the tried and true, such as Smoky Bacon and Cheddar with Chipotle Relish or Fresh Mozzarella, Prosciutto, and Fig Jam. Oozing with cheese suggestions, an array of quick-to-make mustards, and tips on choosing the perfect bread for each sandwich, this collection will make anyone stand up and say "cheese!"
Available since: 11/30/2012.

Other books that might interest you

  • The Country Cooking of France - cover

    The Country Cooking of France

    Anne Willan

    • 0
    • 0
    • 0
    “This beautiful book is proof that there is always something more to learn about the cuisine of France, even for a French-trained professional chef.” —JacquesPépin, chef, James Beard Foundation Award–winning cookbook author, and Emmy Award–winning public television cooking series host   Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crêpes au Caramel et Beurre Sal (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.
    Show book
  • The Ultimate Seasonal Lunchbox - cover

    The Ultimate Seasonal Lunchbox

    Audrey Schaerrer

    • 0
    • 0
    • 0
    Making time to prepare a full meal and a healthy lunchbox might seem impossible between work, traffic, school, and after-school activities. It's important to make time for family cooking because there are plenty of benefits for the family. Family is a team and reinforcing that bond will only make your family a stronger unit. This book consists of healthy recipes that are not only delicious but fun to prepare. It is written with the intention to encourage families to gather in the kitchen, cooking and connecting over food. The idea behind the curious food provenance facts is to create culinary interest in the younger generation. Knowledge about the food they are eating will make them aware about the environment and land that provides us with such healthy produce. There are plenty of benefits to cooking together as a family. Nutrition is something that many schools don't teach. Cooking with your kids helps teach them how to eat healthy and make informed choices about the food they consume.
    Show book
  • The Everyday Rice Cooker - Soups Sides Grains Mains and More - cover

    The Everyday Rice Cooker - Soups...

    Diane Phillips

    • 0
    • 0
    • 0
    Turn your rice cooker into a one-pot-meal wonder with the techniques in this book, including cooking grains on the bottom and steaming protein on top. 
     
    For those who think a rice cooker is a one-hit wonder, it’s time to think again. Lemon Chicken Soup with Orzo? Mixed Mushroom and Bulgur Risotto? Sausage and Broccoli Rabe with Farro? Yes, all can be made in a rice cooker! This practical cookbook details methods for preparing basic grains and collects 85 soups, stews, salads, side dishes, and complete meals, including lots of options for vegetarians and pescatarians. And the information on how to use a rice cooker to its fullest advantage—from basic, no-frills models to high-tech fuzzy-logic machines—makes it easy to put satisfying, delicious meals on the weeknight dinner table with minimal effort and maximum speed.
    Show book
  • How to Cook Everything: Christmas - 20 Festive Holiday Recipes and 34 Variations - cover

    How to Cook Everything:...

    Mark Bittman

    • 0
    • 0
    • 0
    Make Christmas gatherings memorable with this handy collection of holiday recipes from the #1 New York Times-bestselling author.   When winter comes, it’s time to pull out your pots and pans and fill your kitchen with wonderful aromas of fresh baked goodies and savory, slow-cooked treats. This collection of 20 traditional and nontraditional holiday hits (with variations) from Mark Bittman’s How to Cook Everything series is sure to make any get-together memorable, with: menus for a festive celebratory meal to share around the tableparty food perfect for a holiday get-togetherfoods that make great gifts
    Show book
  • Busy People's Down-Home Cooking without the Down-Home Fat - cover

    Busy People's Down-Home Cooking...

    Dawn Hall

    • 0
    • 0
    • 0
    Packed with more than two hundred quick-n-easy recipes, this cookbook lets you enjoy your favorite comfort foods without the fuss—or the fat! 
     
    In Down-Home Cooking without the Down-Home Fat, cookbook author Dawn Hill applied her no-fuss, low-fat formula to her favorite hearty and heartwarming dishes. As with every volume in her popular Busy People’s cookbook series, each budget-friendly recipe uses only seven ingredients or less and takes thirty minutes or less to prepare!
    Show book
  • Fermentation as Metaphor - Follow Up to the Bestselling "The Art of Fermentation" - cover

    Fermentation as Metaphor -...

    Sandor Ellix Katz

    • 0
    • 0
    • 0
    Bestselling author Sandor Katz--an "unlikely rock star of the American food scene" (New York Times) with over 500,000 books sold--gets personal about the deeper meaning of fermentation.
     
    In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream.
     
    In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.
     
    This audio edition of Fermentation as Metaphor offers 45 minutes of bonus content in the form of an exclusive interview between Sandor Ellix Katz and Jeff Gordinier, food & drinks editor of Esquire magazine and the author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World.
     
    In addition to this exclusive interview is a sample of the 50 mesmerizing, original images of otherworldly beings from an unseen universe - images of fermented foods and beverages that Katz has photographed using both a stereoscope and electron microscope - exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment”. These images are available in the included supplementary material.
    Show book