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4.0étoiles sur 5
Great introduction., Avril 17 2003
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.This installment, the Book of Sandwiches, starts with a brief glossary of typical sandwich ingredients, and then presents recipe suggestions for all major types of this perhaps most variable of all snacks, from tea sandwiches and hearty sandwiches to party sandwiches and canapes. Special chapters are dedicated to layered, open-face, long, hot, and sweet sandwiches. Classics such as the good old BLT, chili dogs, croquet monsieur, egg and bacon rolls, pitas, club sandwiches, ham and cheese combinations, Reuben and steak sandwiches appear next to unique recipes such as chocolate and orange brioches, Indian spiced chicken on Nan bread, mango and crab sandwiches, melon and ham fingers and pork-celery crunch. From anchovy mosaics to Welsh rarebits, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of combining food with bread, condiments and garnishments - and at a relative bargain price, to boot.
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