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Grilled Cheese Please!: 50 Scrumptiously Cheesy Recipes Hardcover – March 8, 2011

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Editorial Reviews

Review

"If, as Werlin asserts, 'grilled cheese, the movement, has arrived,' then Werlin is its obvious leader." (Marialisa Calta, The Detroit News)

"James Beard Foundation Award-winner Laura Werlin turns a love of grilled-cheese sandwiches into an art form. 'Grilled Cheese Please!' offers a load of useful information about the craft and technique behind a well-made sandwich, and a generous selection of alternatives from the global table." (Joe Crea, Cleveland Plain Dealer)

"Then there's her grilled cheese with andouille, made with both extra-sharp cheddar (for flavor) and Monterey Jack (for meltiness). They're the kind of recipes any cheese fanatic might dream about." (Kate Heddings, Food & Wine)

"The only thing more satisfying than an oozing, melty grilled cheese sandwich is, of course, more grilled cheese sandwiches. San Francisco food writer and James Beard award-winner Laura Werlin knows that best of all." (Jackie Burrell, San Jose Mercury News)

"It's tough to beat the classic American cheese-on-white bread, but leave it to cheeze wizard Laura Werlin to expand, beautifully, on the topic." (Denver Post)

"...gourmet updates of this childhood favorite are easy to make (as always) and feature yummy ingredients like gooey French cheese, raspberry jam, chocolate chips and challah bread!" (Woman's World)

About the Author

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 & 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 most recently the Grilled Cheese Invitational in Los Angeles.

Online:


laurawerlin.com

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Product Details

  • Hardcover: 184 pages
  • Publisher: Andrews McMeel Publishing (March 8, 2011)
  • Language: English
  • ISBN-10: 1449401651
  • ISBN-13: 978-1449401658
  • Product Dimensions: 6.2 x 0.9 x 7.6 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #325,393 in Books (See Top 100 in Books)

More About the Author

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 & 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 most recently the Grilled Cheese Invitational in Los Angeles.

Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful By Charles G. Thompson on March 31, 2011
Format: Hardcover
April is National Grilled Cheese Month so highly appropriate for Laura Werlin's newest book "Grilled Cheese, Please!" Werlin has quite the cheese expert pedigree having written four previous books on the subject which have won James Beard, IACP and the World Gourmand Awards. Who doesn't like grilled cheese? It has to be one of the most comforting of all comfort foods. A basic grilled sandwich, like those from many of our childhoods, is comforting enough but up the ante the way Werlin has and it's food nirvana.

"Grilled Cheese, Please!" has fifty different grilled cheese recipes and covers eight chapters: Just Cheese, Meat and Cheese, Anything Goes, Veggies and Cheese, Global Grilled Cheese, Grilled Cheese on the Go, Regional American Grilled Cheese, and Old Favorites and Modern Sides. The chapter Grilled Cheese on the Go features recipes from popular grilled cheese restaurants and food trucks. One of my favorite parts of the book appears in the Introduction: Werlin's rules for making the "best" grilled cheese. Grate the cheese, don't slice it; spread the bread not the pan [with butter]; go low and slow are a few. They work. I followed them, and the end products were the best grilled cheese I've ever made. Some of my favorite recipes include Double Cheddar and Tomato Jam (hearkens back to that childhood staple!); Camembert and Comté with Mushrooms; Burrata with Roasted Peppers and Arugula. The book ends with recipes for sides to eat with, or things to put on your grilled cheese sandwich (part of the Old Favorites and Modern Sides chapter). Pickled Cucumbers, the Italian candied fruit Mostarda di Medditerranea, chutney, and Tomato Jam.

When I first received the book I was unaware of who Laura Werlin was.
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14 of 17 people found the following review helpful By N. Wills on February 28, 2011
Format: Hardcover
One thing that always takes me back to my childhood days is a yummy grilled cheese sandwich. I remember coming home from an outing at the beach and my mom making grilled cheese sandwiches with a side of potato chips.

There are times in life when you want the comfort of those childhood memories, but in a more grown up fashion. That is exactly where this book comes in.

While reading through these recipes and looking at all the pictures of the ooey gooey sanwiches, I definitely got hungry. So for lunch today, my sister and I decided on trying one of the recipes out. We went for the Chips and Guacamole Grilled Cheese Sandwich. It was out of this world!

Besides the recipes, she has some great pointers on how to make your grilled cheese sandwiches the best. The ones my mom used to make, she would just put a slice of cheese on the bread. Laura explains that shredded cheese melts much better and gives it a much nicer consistency.

I also found out that this is Laura's second grilled cheese cookbook. I will definitely be getting her first one.

In conjunction with the Wakela's World Disclosure Statement, I received this product in order to enable my review. No other compensation has been received. My statements are an honest account of my experience with the brand. The opinions stated here are mine alone.
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1 of 1 people found the following review helpful By Stommy on January 7, 2014
Format: Hardcover Verified Purchase
Great recipes in here although some of the different cheeses and ingredients are little odd and expensive. Lots of fun ideas and it's a good way to introduce new foods to picky eaters who just so happen to love grilled cheese.
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Format: Hardcover
It's a great little cookbook that will make cheese lovers very happy and help people get beyond just plain ham and cheese or American cheese, butter and sandwich bread.

It starts with the basics, how best to make a perfect grilled cheese sandwich, explaining techniques for grilling, alternatives to sandwich presses and the sorts of cheeses and breads she recommends. There is a list of cheeses categorized by how they melt.

Then it gets into the recipes. Mouthwatering combinations that will please all sorts of picky eaters. The very first recipe got my attention because it combines some of my favorite flavors with my daughter's favorite meal. A spinach, egg and cheese sandwich. That gives you an idea what's coming. Great flavor combinations that you might not think of yourself. Some recipes from popular restaurants. Recipes that combine flavors and textures in wonderful ways. The cheeses used are mostly cheeses not usually used for grilled sandwiches, so this could be a great way to try new cheeses or to encourage your family to try new cheeses.

My favorite chapter is the Global Grilled Cheese which has 6 recipes, including Welsh Rarebit, a pork Cubano with a recipe for the pork, my family favorite Monte Cristo and a South American inspired recipe that uses Arepas for the bread and includes a recipe for arepas.
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1 of 1 people found the following review helpful By Ronnette F. Anderson on December 27, 2013
Format: Hardcover Verified Purchase
Given as a gift to my 20 year old it was perfect along with a Pannini cooker. This book tell how different cheeses melt differently. SOme better then others.
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2 of 3 people found the following review helpful By Michelle Snow on March 19, 2011
Format: Hardcover
Who doesn't like a grilled cheese sandwich? There's something so deeply satisfying about biting into the crispy bread with melted cheese in the middle. For those looking to add a little "oomph!" to this comfort food staple, this is the cookbook for you.

There are a variety of recipes that will appeal to both vegetarians and carnivores, but this book is so much more than just that. There is also useful information on what types of cheese melt best for the sandwich, techniques to get the grilled cheese cooked just right, and a section on restaurants and food trucks that feature great versions of the sandwich. There are even gorgeous full-page photos that invite you to eat the book.

Award-winning cheese expert Laura Werlin hits all the right culinary notes in this book that any grilled cheese fan will enjoy.
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Grilled Cheese Please!: 50 Scrumptiously Cheesy Recipes
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