Grilled Cheese Please!: 50 Scrumptiously Cheesy Recipes by Laura Werlin includes sandwich recipes like French Mountain Glory; Arepas with Monterey Jack, Plantains, and Black Beans; and Mozzarella with Crispy Prosciutto and Broccoli Rabe.
by Laura Werlin
These aren't your mother's grilled cheese sandwiches. In Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes, Laura Werlin—one of the nation's foremost experts on cheese and an award-winning cookbook author—shares 50 delectable recipes that promote the grilled cheese sandwich from an old, classic to a culinary showstopper for fans of all ages.
Oooey, gooey ribbons of melted cheese sandwiched between savory slices of butter-erisped bread have long been a source of emotional nurturing for individuals across the globe. And although comfort food never loses its style or great taste, in good times or bad, it does evolve. Now's the time for Laura's new spin on the satisfying sandwich of our childhood with the addition of modern ingredients.
Grilled Cheese, Please! offers a variety of recipes, from exotic grilled cheese to nostalgic, modern, ethnic, all-American, savory, and sweet. Eight chapters cover Just Cheese, Meat and Cheese, Anything Goes, Veggies and Cheese, Global Grilled Cheese, Grilled Cheese on the Go (featuring recipes from popular grilled cheese restaurants and food trucks), Regional American Grilled Cheese, and Old Favorites and Modern Sides.
Paired with full-color photos and Laura's foolproof method for making the perfect grilled cheese, recipes such as Spinach, Egg, and Manchego; Mozzarella with Crispy Prosciutto and Broccoli Rabe; and Crab-Swiss Melt with Asparagus will have novice and experienced chefs joining the grilled cheese revolution!
Laura Werlin is a highly respected authority on cheese. As the author of four books on the subject, each of which have been honored with an award, including a James Beard, IACP, and the World Gourmand Award for Best Cheese Book for her classic, Great Grilled Cheese, Werlin is frequently invited to lead professional and consumer-level seminars and classes at events, including the prestigious Food & Wine magazine Classic at Aspen, the Santa Fe Wine and Chile Fiesta, and The Cheese School of San Francisco. She is also often asked to judge food and wine competitions across the country, including the American Cheese Society annual cheese competition and the Grilled Cheese Invitational in Los Angeles.
This page created May 2011
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