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Silverton instituted many of these lighter menu recipes at her Los Angeles eatery, Campanile, the 2001 winner of the James Beard Award for Best Restaurant. The baker and proprietor of La Brea Bakery, as well as co-owner of Campanile, collaborated with Teri Gelber on this collection. While Silverton offers new takes on such standards as the grilled cheese sandwich, she does satisfy those craving a less traditional and more innovative experience. Her open-faced sandwich combinations include Asparagus, Poached Egg, Prosciutto and Fontina Cheese; Bacon, Avocado and Watercress; and Piled-High Pork. Served closed face are the Monte Cristo; Fried Oyster Sandwich; and Ham, Creamed Spinach, and Stewed Leeks. Sandwich sweets (such as the Carrot Cake Club Sandwich or Blum's Sandwich Cake) and an assortment of tea sandwiches and finger foods round out the menu. Separate sections on spreads, condiments, and breads are accompanied by a list of suppliers. 41 full-color photos.
Copyright 2002 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Who doesn't subsist on the sandwich? Whether made at home or purchased at a fast-food outlet, it's the quintessential American lunchtime repast. Nancy Silverton's Sandwich Book gives dozens of sophisticated and unusual ideas for sandwiches that transcend the ordinary. Silverton, owner of Los Angeles' La Brea Bakery, recognizes how important good bread is as the foundation of a sandwich. First come open-faced sandwiches ranging from simple grilled garlic bread to a festal combination of rare tuna, braised leeks, hard-boiled egg, and olives topped with garlic mayonnaise. She re-creates the retro Monte Cristo sandwich, a deep-fried version of French toast layered with ham and turkey. Silverton avoids prepared ingredients, preferring even to roast her own pork. For dessert, she invents "club sandwiches," triple layers of cake, filling, and frosting. Silverton's juxtapositions of ingredients should inspire readers to create their own unique sandwich medleys. Bread recipes include buttery brioche and classic hot dog buns. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
I picked up this book because I have baked from Nancy's La Brea Bread Book before and I love her attention to detail. Read morePublished on April 20 2004 by Healthy, R U?
Nancy Silverton does not know what a Croque Madame sandwich is. In fact, she says on the Epicurious website "Why Madame? Because it has an egg of course. Read morePublished on March 14 2004
Nancy Silverton belongs to a select group of elite American artisanal bread bakers whose work makes me regret that most of this clan is located in New York or California. Read morePublished on Nov. 9 2003 by B. Marold
Nancy Silverton has made her culinary reputation in the pastry kitchen, and in the Sandwich Book, with the assistance of Teri Gelber, she expands her repertoire to sandwiches,... Read morePublished on Jan. 10 2003 by Midwest Book Review