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Comment: This book has already been loved by someone else. It MIGHT have some wear and tear on the edges, have some markings in it, or be an ex-library book. Over-all itâ€TMs still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
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Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America Hardcover – July 18, 2006

3.3 out of 5 stars 24 customer reviews

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Editorial Reviews

From Publishers Weekly

While Sky's first book is centered on the sandwich, it certainly goes beyond the humble expectations that might imply; dedicated to elevating the sandwich to an art form, Sky has filled her book with fun facts and nutritional advice along with tasty recipes for sandwich-centered meals that aren't necessarily fit for the novice cook. Sandwiches are built from the ground up-starting with appealing and unusual recipes for bread which might leave beginners frustrated.Sky doesn't waste time on the basics before presenting her unabashedly refined recipe for white bread-calling for half and half as well as powdered sugar-and a range of whole grain breads that cover wheat, rye and oat. Then she adds combinations of sauces and fillings. Sky divides her time between the adventuresome (Roasted Rumble Bumble with Roasted Red Pepper Sauce on Honey-Nut Wheat Bread) and the traditional (Reuben with Reuben Sauce on Herbed Rye Bread), with a number of intriguing combinations that split the difference (Red Deviled Egg Salad Sandwich on Spicy White Pepper-Jack Bread). Rounded out by sections on salads, soups and sides, and complemented by beautiful portraits of finished foods, this is a wonderful multi-purpose cookbook for those who like even their sandwiches prepared with thought and care-no Dagwoods need apply.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Margaux Sky was called by Oprah Winfrey as "the best sandwich maker in America." Featured in several magazines including O, People, and InTouch, she has become a media darling and her Art Café is more popular than ever.


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Product Details

  • Hardcover: 280 pages
  • Publisher: Thomas Nelson; 1st Ed. edition (July 18, 2006)
  • Language: English
  • ISBN-10: 1401602509
  • ISBN-13: 978-1401602505
  • Product Dimensions: 7.8 x 8.1 x 0.8 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #327,865 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Stuart L. Claggett on August 14, 2007
Format: Hardcover Verified Purchase
This is a great little book with lots of tasty recipes. The two ton chocolate cake is incredible for any chocoholic. The breads are not to hard to make and have interesting to complex flavors. I think the instructions could be a little better for some and that is the reason for 4 stars. For example putting 16 cups of flour and 8 cups of milk in a stand mixer is only going to work if you have an industrial size mixer. Cut that in two and your Kitchen aid will knead it wonderfully. Also I suggest you cut the filling recipes in half until you bake a loaf or two and see if you like it.
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Format: Hardcover
American Cuisine at it's Best

I originally decided to buy this cookbook because of the Oprah sandwich and all that I heard about it. And then the other day I also saw another recipe from this book in the Washington Post. Oprah AND WA PO - pretty high recommendations in my opinion. Well, I did the O sandwich recipe and my family loved it - I mean loved it. Even my daughter who doesn't usually like chicken thought it was "awesome!".

What I love about about Beautiful Breads /Fabulous Fillings is that everything I've made so far is easy, unique, and most importantly, delicious. And those I haven't yet tried also appear to be just as easy and tasty. (Also you don't have to go to Chinatown looking for some herb or ingredient you've never heard of. You should have most ingredients already stocked in your kitchen.)

I was also delightfully surprised to find that there were a variety of recipes in BB and FF, not just sandwiches. In fact I made the Lamb dish (Lamb with Real Mint Sauce) last night - we had friends for dinner and it was a hit - everyone raved about it. I thought her brief food facts and and tips at the end of many of the recipes were fun, interesting, and useful.

By the way, the desserts are also noteworthy. I made the Lemon Meringue Pie. If you're having guests this pie is refreshing, light, and mouthwatering. It not only tastes fabulous, it also looks impressive!

I think this cookbook should be a staple in every American kitchen. It's American Cuisine at it's best.

BTW - The only criticism I have of this book is that the title is so long! Beautiful Breads and Fabulous Fillings: The Best sandwiches In America...so now I just call it BB and FF, and my pals know what I mean.

(I did read B.
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2 Comments 27 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Format: Hardcover
How bad is it? I wouldn't let my wife give it away -- I recycled it. How this thing was approved by any editor who could boil water is beyond me.

I received it as a gift, looked through it, and never used any of the recipes. Here are a few of the reasons why...

1. Unrealistic sizes. The first recipe, "Basic White Bread", sets the tone. It calls for 16 cups of flour and over half a gallon of liquid and says to mix by hand or in a stand mixer. That's four times the size of a standard home-based bread recipe and would be a staggering job to mix and knead by hand. The only stand mixer I know of that could handle that volume would be a commercial Hobart that stands on the floor. All the bread recipes are mammoth.

She says that the dough for this 16-cup recipe will fit in four loaf pans. In my world, that's almost double the amount of dough that should go in a loaf pan.

When she gets around to sandwiches, the size issues continue. Her "famous" O Special sandwich calls for a filling that includes, among other things: 4 cups of shredded chicken, 2 cups of curry sauce, 2 cups of carrots, 2 cups of greens, 2 cups of chopped tomatoes, and 1 cup of almonds. Plus the bread, of course. Serves 2. Good God -- 2 WHAT?!

2. No common sense. One of the "famous" recipes she touts is her "Spicy White Pepper-Jack Bread" which calls for 1-1/2 tablespoons of cayenne in addition to a lot of curry sauce. No one I know would think bread this hot was palatable.

3. Ingredient obsession. Lawry's Lemon Pepper is used in a HUGE percentage of the recipes, sometimes twice (in the main recipe and in a referenced constituent). Does she get a commission on each jar sold?

This is, hands down, the worst cookbook I have ever seen.
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Format: Hardcover
This is the funniest cookbook I have ever seen!! I got it free at a Farmer's Market. If I had paid a buck I'd be furious!! This is worth looking at in a bookstore just for the comedy factor but please save your money. I hardly know where to start. The photography. I'm thinking it is to plant the idea in your head "Yum! That looks good! I'd like to make it!" Am I right? These out of focus pictures inspire no such thought. Instead, on nearly every page I was stuggling to figure out WHAT I was looking at. Every loaf of bread looked the same, burnt, hard and unappealing. There was no creative design to the shots....just big, hard looking loaves of burnt bread. I never figured out the order of the book. The first recipe in the book is for peppermint cake. What? Then pasta followed by the introduction. What is the obsession with Sam's Club? I kept looking to see if Sam's had produced the book.

The recipes are weird, the pictures are awful, but it was so much fun try and figure out what in the world the picture was supposed to be without looking at the recipe. We were hardly ever right. For instance, the crab cakes were mistaken for hamburgers. Just awful, awful photography. How can you make a toasted cheese sandwich look so unappealing? There's also a lot of misinformation in the book. For example, the author's opinion on the nutritional value of frozen fruit isn't supported by research. I agree with other reviewers, this needed a lot more editing before publication. And definitely, a different photagrapher. And different recipes.....
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