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The Ultimate Panini Press Cookbook: More Than 200 Perfect-Every-Time Recipes for Making Panini - and Lots of Other Things - on Your Panini Press or Other Countertop Grill Paperback – September 10, 2013

4.6 out of 5 stars 82 customer reviews

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Editorial Reviews

Amazon.com Review

From Booklist

It is startling to realize that a somewhat obscure specialty-kitchen appliance—the panini press—has gained such popularity among American cooks. Then again, as blogger and first-time author Strahs points out, it’s the closest thing to an indoor grill and well suited (depending on its features) to turn out a brined turkey thigh as well as a turkey Rachel panini (think California Reuben with turkey and coleslaw as the mainstays). Those unfamiliar with the press and its relatives (the George Foreman grill, among others) will need to pore over the first chapter, covering such basics as appliance features and functions, ingredients, tools, and how-to-use recommendations. Dividing her 205 recipes by protein categories, she borrows from almost every cuisine to fashion paninis (and other grilled foodstuffs) that accommodate a wide variety of kids’ and adults’ tastes. A chatty introduction to each recipe, along with gracious acknowledgments to inspirational chefs, gives this collection a personal warmth. --Barbara Jacobs
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Product Details

  • Paperback: 288 pages
  • Publisher: Harvard Common Press (September 10, 2013)
  • Language: English
  • ISBN-10: 1558327924
  • ISBN-13: 978-1558327924
  • Product Dimensions: 7.2 x 1 x 9.1 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Best Sellers Rank: #74,947 in Books (See Top 100 in Books)

More About the Author

Kathy Strahs is the author of The 8x8 Cookbook, The Ultimate Panini Press Cookbook, the voice behind the blogs PaniniHappy.com and CookingOntheSide.com, and the founder of Burnt Cheese Press. Her work has been featured on the websites of The New York Times, The Washington Post, PBS, The Huffington Post, Saveur and TLC, in Pillsbury Magazine, San Diego Family Magazine, the Associated Press and highlighted in The Wall Street Journal. She lives with her husband and their two children in the Silicon Valley.

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I am extremely impressed by this book. First of all, it is huge, there are enough ideas in here to feed me for a year. Also, the diversity of ideas is tremendous--veggie dishes, meat and desserts. The pictures are mouthwatering.
As a beginner panini maker (I even followed Kathy's advice about what panini maker to buy), I found this book simple to follow and my creations came out great. I will be buying it for several cooks in my life this holiday season.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
Having gotten a panini press for Mother's Day, I was looking for some ideas of things to make that weren't the standard grilled cheese, or blt recipes. Happily for me, this book came along shortly thereafter. While I haven't had a chance to try everything, and there are some things that we probably wouldn't choose to eat, I am quite impressed with the recipes overall.

The beginning of the book covers some basics about panini presses, the types of bread to use, and the ingredients that can be put inside the bread. Then you get into the chapters: Poultry Perfection, High on the Hog, The Butcher's Best, Gifts from the Sea, Nature's Bounty, Gooey Goodness, On the Morning Menu and A Little Something Sweet. Each chapter has several different panini recipes, and at least one idea of things to make on the press that aren't sandwiches.

I have a personal rule that I won't review a cookbook unless I have tried at least three things - this one was more, just because we were having so much fun with it. First was the Chorizo Tortas. They were simple, with basic ingredients. We did find the telera rolls at a local Mexican grocer, but the book says kaiser rolls would work as well. They were delicious, and very easy to adjust ingredients for the more picky among us. Next we tried the Marinated Mozzarella Panini with Artichokes and Roasted Red Peppers. Again, all the ingredients were easy to find. The flavor was delicious, though I personally would double the mozzarella marinade so that I have enough left over to drizzle on the bread as I layer the ingredients. Then came the Salami, Prosciutto, and Provolone Panini, which happened to be my husband's absolute favorite. The flavors were excellent, particularly with the salsa.
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Format: Paperback Verified Purchase
This is the best book for paninis. It has made my panini grill an appliance I use almost every day. We love the sandwiches in this book and all the other great ideas too. The French Toast is my husband's favorite, I make it 2-3 times a week. I use this book a lot it's awesome.
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Format: Paperback Verified Purchase
I love sandwiches and when they're hot, I love them even more so it stands to reason that this cookbook is perfect for me. I have a non-electric panini press and have enjoyed it for years rarely stepping out of the happy rut I was in with ingredients. This cookbook has helped change that providing flavor combos I'd never have thought of that are delicious (hello grilled shrimp, mango and avocado with pepper jelly & monterey jack!). An unexpected perk to this cookbook are the recipes for aiolis, vinaigrettes, pestos, and other condiments that make your panini (or anything else you want to enjoy them with) taste great. And if it's something other than tasty ingredients sandwiched between bread you're in the mood for, there are recipes to use your panini press to grill ahi for salad, grill tomatillos to make guacamole, or even homemade cones for ice cream.
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Format: Paperback Verified Purchase
Single subject cookbooks are dubious at best, they're either paper thin pushouts generated for a quick dollar by the publisher, or they're epic tomes that shut down the subject for the next few decades based on the fact that they're co complete, so informative, and so replete with innovative recipes that are as convivial as they are engaging that there is no need for another book to be written about the subject.

This is the latter (obviously).

No matter what you have in your pantry, Strahs prepares and educates you on the art of the panini. More than that, she teaches food pairings, balancing flavor, and introduces new methods and techniques. She pushes the boundaries of a simple panini press and brings new life to a what was once though a single use device.

A must have for the cookbook library.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I received this book free to review and after selecting it, wondered what the heck I was thinking. I mean what else do you make on a panini press but sandwiches, and how many variations could you possibly do; especially since I'm a fussy eater that doesn't like many veggies? Color me surprised.

The recipes and suggestions in this book refer to any grilling machine that grills both the top and bottom at the same time, such as a George Foreman Grill or Cuisinart 5-in-1. The first 13 pages are devoted to information. If you are new to using this type of machine, you get the different features to look for when deciding what to buy, basic instructions for cleaning and what tools you should use, as well as food usage suggestions broken down by food group.

I'm not very creative in the kitchen when throwing things together on my own, other than the basics, but I can effectively follow a recipe. My idea of a sandwich was pretty limited to a sliced meat, cheese, lettuce, maybe pickle and either a condiment or sauce on bread. I hadn't realized how limited I was.

Out of the 205 recipes in this book, I found plenty that interested me and it's not limited to just sandwiches. It's anything that can be cooked on a grill. The first one I tried was Sweet and Smoky Grilled Pork Tenderloin Medallions which is not a sandwich. It was a hit. I have tried a number sandwich recipes since then. You'll also find recipes for breakfast items as well as desserts.

Expect to find a lot of recipes using plenty from your spice rack as well as recipes for sauces. Some items I've never heard of. A variety of types of bread, veggies, meat, fish, fruit and cheeses are all used in this book. In some cases you're cooking on the stove with just a small portion of the recipe made on the grill. And yes, you will find a few recipes that most have thought of on their own. But I think you'd be surprised at the variety offered in this book.
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