Anyone who needs a recipe to make a grilled cheese sandwich should probably not be in the kitchen in the first place. But cooks interested in more clever versions of the American classic could certainly learn a thing or two from Werlin, IACP winner for The New American Cheese and James Beard Award winner for All American Cheese and Wine. Stressing the sandwich's versatility, the author serves up everything from classic (and "almost-classic") grilled cheese sandwiches to quesadillas and sweet grilled cheese options. Spicy Double-Jack, for example, calls for red pepper flakes and sourdough, while Grilled Spinach and Goat Cheese Croissant uses the French pastry's plentiful butter to complement a cheesy filling. Even Buttery Figs and Blue Cheese and Rich Raspberry Brioche can be classified as grilled cheese sandwiches; the former incorporates crusty Italian bread and gorgonzola, and the latter uses goat cheese and egg bread. In order to make a "great" grilled cheese sandwich, Werlin explains, grate cheese (don't slice it), pile it on and let it ooze. Use salted butter, softened beforehand. And when it comes to bread, size does matter-thicker bread will outweigh the filling. For each recipe, Werlin provides instructions on making the sandwich in a skillet, in a sandwich maker or on a grill. 20 color photos.
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LAURA WERLIN, who won a James Beard Award in 2004 for her book The All American Cheese and Wine Book, is a food journalist and cheese expert whose articles have appeared in Saveur, Cooking Light, and Country Living. In addition to having written two books on cheese, The New American Cheese (2000) and The All American Cheese and Wine Book (2003), Werlin writes a biweekly syndicated column on cheese.
MAREN CARUSO is a San Francisco-based photographer who specializes in food photography. Her work has appeared in Wine and Spirits, Chocolatier, and Taste magazines, and in more than ten books, including Grilling and Barbecuing (STC).
This is a bible for grilled cheese lovers. The basic recipe for bread (often sourdough), butter, cheese and a nonstick skillet with a lid is flawless. Read morePublished 5 months ago by John Courtade
Looks like some great grilled cheese ideas here. But how can you go wrong with grilled cheese anything?Published 12 months ago by william e bryan
Would never have thought of some of these sandwich recipes on my own. With this book to guide you, you could eat grilled cheese every day and never get bored.Published 19 months ago by Dominic Green
This book has off-the-charts improved my making of grilled cheese sandwiches. It is a Treasure & a bood during "grilled-cheese weather" - Fall/Winter.Published 20 months ago by Jim Kendall
This cookbook has a selection of grilled cheese with different additions to the sandwiches to dress them up a little bit morePublished 22 months ago by norma j fox
I love a good grilled cheese with real cheese and not some 'one atom away from plastic' kind of cheese. this book helps you to find your inner cheesePublished on July 12, 2013 by Hit Tunarow
Come on, how can you NOT love a cookbook about grilled cheese. This one is great, a little something for everyone from the simple to the sublime. Read morePublished on June 3, 2013 by Stevie P
I was looking for a book that would show me how to improve on the grilled cheese sandwich. This does exactly that. Very nice!!Published on May 27, 2013 by lily