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Helen Graves

101 Sandwiches

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101 mouthwatering recipes to spread on your bread.From the humble cheese and tomato sandwich to an enormous meatball sub, the sandwich is the most versatile type of food imaginable. Whether you want a simple snack to stick in your lunchbox or something more substantial to see away a Sunday morning hangover, 101 Sandwiches has delicious recipes from around the world involving the key ingredient, bread, to make paninis, burgers, hogies, boccadillos, tartines, and more. So if you want to learn how to make a delicious caramel pork banh mi baguette from?Vietnam, a Shrimp po' boy from Louisiana, a Japanese fried noodle sandwich, or a French croque monsieur, buy this book now. Also included are recreations of historical sandwiches such as the Queen Alexandra, variations to pimp up your average BLT, and random sandwich-based facts that are guaranteed to improve your life.
Эта книга сейчас недоступна
200 бумажных страниц
Дата публикации оригинала
2015
Год выхода издания
2015
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Цитаты

  • dariadiaцитирует4 года назад
    Queen Alexandra’s Sandwich
    In 1863, Alexandra of Denmark married the British Edward VII and became Queen of Great Britain. Result. She is said to have had a soft spot for these intensely savory sandwiches consisting of poached chicken, boiled tongue, and a mustard-laced butter. It is essential to remove the crusts before serving; these sandwiches need to be dainty enough for a queen. If you’re feeling generous, give the leftover crusts to the poor.
  • dariadiaцитирует4 года назад
    The Elvis
    Elvis Presley, “The King” of rock ‘n’ roll, surely needs no introduction. He was renowned for loving his high-calorie snacks, especially when cooked by his mother. Aww. This, apparently, was his favorite sandwich: a sweet and salty combination of peanut butter, banana, and sizzling streaky bacon. Elvis clearly wasn’t a man to do things by halves, however, so the sandwich, once built, was reputedly fried in butter.
  • dariadiaцитирует4 года назад
    Pan Bagnat
    Pan bagnat is a Niçoise specialty, comprising a hollowed-out loaf stuffed with hard-boiled eggs, salad, and a fishy mixture of tuna, all laced with silvery anchovies. A sharp mustardy vinaigrette is poured over the whole thing before it is wrapped and pressed.

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