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Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar Hardcover


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Product Details

  • Hardcover: 160 pages
  • Publisher: William Morrow Cookbooks; English Language edition (August 15, 2006)
  • Language: English
  • ISBN-10: 006059974X
  • ISBN-13: 978-0060599744
  • Product Dimensions: 9.5 x 7.8 x 0.6 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #256,987 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

The Dentons' first book is as perfect in its simplicity as the panini that fans line up for at the authors' tiny New York restaurants, 'ino and 'inoteca. Known for their magic with a panini grill, the couple have put together an accessible, comprehensive guide to the ingredients and techniques (often involving a panini grill) that yield their delicious signature variations on the Italian pressed sandwich, such as Italian Tuna, Oven-Roasted Tomato and Arugula Panini; Sweet Coppa and Hot Pepper Panini; and Artichoke, Fennel and Fontina Panini. They also offer an array of open-faced bruschetti, from Caponata and Goat Cheese Bruschetta to Fig, Prosciutto and Arugula Bruschetta. Less familiar are tramezzini, crustless white bread sandwiches that are a popular Italian between-meal snack, and the book offers an entire section on these oft-ignored finger sandwiches, from savory combos such as Pancetta, Arugula and Oven-Roasted Tomato Tramezzini to simpler fare such as Egg Salad Tramezzini. Warm and inviting guides to a rustic cuisine they love, the Dentons include sections on aperitifs, antipasti and salads—and put the pleasures of an Italian tradition within the reach of every American home cook. 35 full-color photos. (On sale June 27)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Packed with attractive photography and helpful hints...SIMPLE ITALIAN SANDWICHES gracefully imports the cozy ambiance and delight in good food... (Kirkus Reviews)

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Customer Reviews

I love to cook and read cookbooks.
D. Ellis
It really is lovely and full of easy, delicious recipes that exploit the fact that simple ingredients really are the basis of good cooking.
Steph
Simple Italian Sandwiches is much more than a sandwich book - it's about eating simply, eating well and enjoying each and every bite.
Nancy

Most Helpful Customer Reviews

115 of 120 people found the following review helpful By Jill Clardy VINE VOICE on April 15, 2007
Format: Hardcover Verified Purchase
Oh, if you could smell the heavenly scents emanating from my kitchen right now, you would know why I'm so enamored of this latest addition to my cookbook collection !

I first fell in love with panini during an escorted tour to Italy two years ago that involved several hours in the bus on alternate days. The highlight of the bus trip was the mid-day stop at the ubiquitous roadside restaurant chain known as AutoGrill - far more varied and satisfying than the typical fast food chain restaurant choices that you find on the interstate in the U.S. Every AutoGrill featured fresh-made panini, assembled with just a few fresh and simple ingredients, quickly melded together by a press in the hot grill. I tried unsuccessfully to find comparable sandwiches back in California. Many delis offered sandwiches billed as "panini" but they lacked the authentic flavors and construction of their Italian namesakes.

I received a panini grill as a Christmas gift so that I could try my hand at making panini at home, but was disappointed with the meager cook book that accompanied the grill. I researched specialty cookbooks dedicated to the subject of panini and discovered that "Simple Italian Sandwiches" fit the bill exactly. I was delighted to read in the foreword by Mario Batali that his favorite place to eat in Italy is also the AutoGrill which he called "temples of gastronomic magnificence".

The authors, Jennifer and Jason Denton, also fell in love with the little toasted sandwiches during a trip to Italy and established a tiny Greenwich Village restaurant called `ino that featured the foods they had come to love in Italy. Their recipes offer "maximum flavor and minimal cooking" allowing the cooks to spend more time with their guests.
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96 of 105 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on August 23, 2006
Format: Hardcover Verified Purchase
`Simple Italian Sandwiches' by Jennifer and Jason Denton and Kathryn Kellinger contains recipes from the New York City restaurants `ino' and `inoteca', which happen to be a small part of the growing Mario Batali / Joe Bastianich empire of restaurants. They are such a small part that their names are based on the Italian suffix that means `small'.

The best source for appreciating this book is an episode of the Food Network series of a few years ago entitled `Mario Eats Italy' starring our favorite clogged Italian chef visiting various high points of Italian cuisine. One episode happens to feature the `fast food' available at Italian rest stops along their version of the Interstate / Autobahn. What you can get there is a wide selection of these simply great grilled sandwiches and other bread-based snacks called Panini, bruschetta, crostini, and tramezzini. The first and the last dishes are two different kinds of sandwiches. Panini, the more familiar sandwich style, is typically made with a crusty artisinal bread (the authors always use Ciabatta, after slicing off the domed top crust and cutting the remaining loaf in half horizontally). By definition, a `Panini' is always grilled, generally on a grill dedicated to the task and called a Panini press. `Tramezzini' is a new word for a seemingly un-Italian style of untoasted sandwich made with bread from a Pullman style loaf, very similar to high end supermarket white bread marketed by Arnold Bakers and Pepperidge Farm, with the crusts cut off. They are most similar to what we would call `tea sandwiches'. The discovery of this little corner of Italian cuisine alone is worth the price of this book.
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43 of 49 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on August 25, 2006
Format: Hardcover Verified Purchase
Marold's review is spot on and I recommend and concur with it; it does a salient and well written job of describing this book and its culinary context among other sandwich cookbooks.

Just to add my own few additions: it is a small tome, but well done in content, written, photographic and recipe coverage. Its focus is limited to Italian with accompanying condiments and is only about 1/3 concerning panini. So for those looking for only panini, 2/3 will be irrelevant. But do not overlook possibilites of the brushetta and tramezzini here exhibited.

Ingredients are easy to obtain if sufficient deli/bakery source for Italian bread/meats available. Would have been nice additon to show some sources online for ingredients and panini presses, etc.

Truly good, simple delicisio foods to make, serve and enjoy.
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13 of 13 people found the following review helpful By Corinna on August 5, 2007
Format: Hardcover Verified Purchase
From the book, "Great sandwiches start with great ingredients, homemade mayonnaise..." The condiment recipes are my favorites (Oven-Roasted Tomatoes (I can eat these everyday), Hot Mustard (awesome), Roasted Garlic Mayonnaise, Lemon Mayonnaise, Balsamic Roasted Garlic--just to name a few). They add so much to the sandwiches.

In addition to the great recipes there is a chapter called "The Basics" in which they explain all the different breads, cheeses, meats, oils and vinegars they use in their recipes. It is quite informative.

I think this would make a great gift for anyone interested in cooking or eating :o)
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11 of 11 people found the following review helpful By Jim Rad on June 29, 2007
Format: Hardcover
I just got a Panini maker and was looking for more recipes than what came with the unit. I purchased this one - have made 6 varieties of panini and overall, they were all great ! The book also introduced me to various cheeses as well as to some fantastic accompaniments such as Sun-dried tomato pesto; pickled onions; Peperonata to name a few. In addition to Pananis', there are also recipes for antipasti, salads, tramezzini and bruchetta. This is a book well worth having.
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