Overview

Fifty chef-created recipes--some classic, some boundary pushing--for America's favorite sandwich, the grilled cheese. 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 bookhas something for every taste and is guaranteed up your grilled cheese game.

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9780399580741

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Reviews

My brutha Eric Greenspan can cook it up with the best of 'em. So it comes as no surprise that he can crush one of our all-time favorite comfort foods, the grilled cheese. But of course, he's not just throwin' down two slices of bread, peelin' off some American cheese, and callin' it a day. No, no, he's taking the simple classic to new heights with a real deal cheese education, unexpected sweet and savory ingredients, and some killer combos that will take your cravings to new levels. Check out The Great Grilled Cheese Book . . .your inner child will thank you for it. --GUY FIERI, chef Having Eric Greenspan teach you the basics of something simple like a grilled cheese sandwich is akin to Michelangelo giving you a primer on finger painting. Letting a profoundly skilled, highly trained chef demonstrate his skill and craft in the creation of the humble, classic, and approachable melty masterpiece is the genius of this book: making the food you already know you love while learning how to apply proper technique in its creation, and most important of all, letting fun, flavor, and imagination be your guide in the kitchen. If you love comfort food, you will love this book. --ADAM RICHMAN, TV food explorer, host/producer of Man vs Food

Author Information

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.

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