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Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile Paperback – September 6, 2005


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Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile + 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich + The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread
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Product Details

  • Paperback: 256 pages
  • Publisher: Knopf; Reprint edition (September 6, 2005)
  • Language: English
  • ISBN-10: 0375711147
  • ISBN-13: 978-0375711145
  • Product Dimensions: 8.4 x 8.4 x 0.7 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #233,413 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

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 an out of print or unavailable edition of this title.

From Booklist

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 an out of print or unavailable edition of this title.

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Customer Reviews

I love cooking, in a real serious aficionado kind of way.
Pablo Hauszler
The book also contains interesting food background information and some useful tips for adapting the recipes.
BeachReader
All of the recipes are easy to follow and the outcome is simply fabulous.
Sam Seigaglia

Most Helpful Customer Reviews

61 of 62 people found the following review helpful By Pablo Hauszler on January 13, 2005
Format: Hardcover
I love cooking, in a real serious aficionado kind of way. A few months ago, I became obsessed with sandwiches and I bought this book . At first when I got it, I started reading it and became a little "are you out of your mind" but then decided to give it a chance. I made the Fried oyster sandwiches, the monte cristo, the remoulade sauce and bagna cauda (relatively easy recipes) and WOW, I was hooked. I guess my problem at first was that I supposed I was buying a Subway or Quizons do it at home book but was I wrong. These sandwiches are top of the notch gourmet food for a refined and balanced eating experience. Atention to detail is essential and most of the recipes require a lot of pre preparation beforehand for the final assembly (culprit to my initial drawback). The desserts are dazzling (I tried the Not Nutterbutter cookies and the Blums Crunch cake) and I hold this book now amongst my most treasured ones. If you love fine food, don't mind slaving a little for a worth while dazzling finale, buy this book, it will change your outlook on sandwiches forever.........
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47 of 50 people found the following review helpful By BeachReader on November 7, 2002
Format: Hardcover
While many of the recipes in this book are just too elaborate for me to try, I still enjoyed reading them. And the photos were works of art in themselves. As the book description says, these are recipes for gourmet meals that just happen to be served on bread!
The author divides the sandwich recipes into open-faced, closed face, sort-of sandwiches, tea sandwiches, and several other categories.
I am especially interested in trying the Pan Bagna, the Peppered Beef with Sauteed Greens and Caper Onion Mayonnaise, and the sandwich made with asparagus, poached eggs, prosciutto and fontina cheese.
The Grilled Autostrada sandwich was yummy (four cured meats, peppers and provolone) as were several of the grilled sandwiches.
The book also contains interesting food background information and some useful tips for adapting the recipes.
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36 of 42 people found the following review helpful By V. Silverton on October 8, 2002
Format: Hardcover
I have been going to Thursday Nights at Campanile for as long as Nancy has been behind the bar cooking up her delicious sandwiches. It is the same dedication that forces her to show up and grill after just stepping off a plane from Bangkok that makes this book so wonderful. The recipes are magnificently constructed with a clock-makers precision and a bakers intuition. Not only would I recommend this book to every cook, but I would buy it for every friend.
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11 of 12 people found the following review helpful By A Customer on March 20, 2003
Format: Hardcover
I don't think I'll ever make a "white bread" sandwich ever again! These recipes are time-consuming, but easy. They are also not your average ingredients that one may just pluck out of the cupboard or the fridge. This is a great book, but if you're going to make one of these yummy dishes, you gotta take a list to the supermarket or better yet, the local farm stand. I'm from Long Island, so we don't have all the fresh fruits and veggies that California does, but that doesn't mean you can't make these deliciously. In addition, the author also gives us several oils, spread, etc., that are out of this world. Try the book, and kiss your old PBJ good riddance!
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5 of 5 people found the following review helpful By Sean P. Logue VINE VOICE on December 21, 2007
Format: Hardcover Verified Purchase
The author really gets it right. The trick to a good sandwich isn't a trick at all. When you have a food that has five ingredients, every one of them needs to be very good, and very fresh. The recipes in the book are simple and delicious. I especially like the trick of making the grilled cheese sandwich, then opening it after it is finished cooking and slipping in a cool slice of tomato. Fantastic!

Good pictures, too!
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17 of 22 people found the following review helpful By Healthy, R U? on April 20, 2004
Format: Hardcover
I picked up this book because I have baked from Nancy's La Brea Bread Book before and I love her attention to detail. But what sold me was the recipe that the book fell open to:
"Not Nutter Butters". When I read that this was her take on a Girl Scout Cookie that the entire family loves, I just had to check it out.
The cookie was everything I hoped for and even more work than I expected. But worth every hour of it. Now onto "Almost Oreos" for the chocolate lovers in the clan.
Oh, and the sandwiches....simply amazing! Nancy has done it again.
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27 of 37 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on November 9, 2003
Format: Hardcover
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. Even my local megamart seems to draw a blank when I ask them for brioche.
I believe the quality of this book far exceeds it's ability to provide very good recipes for sandwiches.
First, it will clearly arouse a greater interest in buying or even baking at home the types of high quality breads this book recommends. I'm not suggesting everyone start making Pane Toscana, but, acquiring the skill needed to make a simple country bread on a regular basis will bring with it an enormous joie de vivre. For the simplest Italian technique, see the bread making exercize in the volume `Jamie's Kitchen' by Jamie Oliver. For more elaborate results, you can start with the bread recipes in the back of this volume or in Nancy's `Bread from the La Brea Bakery'. I cite the Jamie Oliver source because Silverton makes no bones about the fact that her recipes are advanced. Simple breads can be very easy. Artisanal breads require a level of commitment to the task far beyond what is required to make cupcakes or cookies.
Second, the book fills in a big hole in the epicure's repertoire. For those of us who have cultivated an interest in food to enrich our lives by avoiding at all possible the overly expensive or overly processed products of American food industries, this provides a means of enjoying all the virtues of sandwiches with the bonus of a new reason to enjoy some of the world's great cheeses and some of the garden's great greens. What is the use of coveting a wedge of Italian Fontina without a preparation in which to fully enjoy it. And, not just any preparation, but one which is reasonably quick and easy to prepare.
Lunch and poker snacks need never again be devoid of character.
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