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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.
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.
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.Read more ›
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.
A top authority on the subject of cheese Laura Werlin is the author of four previous books on one of America's favorite foods - cheese. Each of her books has been honored with an award, and GRILLED CHEESE, PLEASE! is sure to garner more prizes.
While most of us have enjoyed untold numbers of grilled cheese sandwiches we'll be headed back for more once we see the astounding variations offered by Werlin in this small gem of a cookbook. The 50 recipes range from the exotic to modern to ethnic. All are mouth-watering pure perfection. Each tried and true recipe is paired with a full-color photo so taste tempting that even the most reluctant cheese eater will soon become a cheese-aholic.
While as she notes the subject of how to make the best grilled cheese has been much discussed - for her one of the keys is in using grated cheese rather than sliced. Know what? She's absolutely correct!
Each of her recipes serves four and in her hands what was once a rather ordinary side dish becomes a culinary delight. It's impossible to pick a favorite but the Guacamole, yes, we did say Guacamole is right up there along with Brie's Company - made with Sourdough bread, Granny Smith apples, beer, and double cream Brie, oh, my!
Also included is an Appendix listing restaurants, stands, and mobile trucks throughout the U.S. where cheese plays the starring role. GRILLED CHEESE, PLEASE! has it all.
- Gail Cooke
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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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This book is a fresh compilation of the classic grilled cheese sandwich! Ms. Werlin is a noted cheese expert and it shows! There's something in here for everyone. Very unique and creative combinations of cheeses and condiments that are sure to please. Prior to purchasing this book, I read an unfavorable review by a "broke college student." This book utilizes a number of fine cheeses that may be a stretch of the budget of a student. Perhaps she selected the wrong book. I believe that her review was unfair in that she seemed to expect the book to meet her budget. These recipes would not be suitable for children or broke college students. I don't believe that this was the intention. The only improvement that could be made would be an excellent tomato soup recipe. Well done, Ms. Werlin!
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