Cold Kitchen

The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic

Fifty cook made plans—some work of art, some limit pushing—for America's preferred sandwich, the flame broiled cheddar.

A new interpretation of the dearest American great, from the exemplary white bread with American cheddar to "The Champ" (a taleggio and short rib spectacle); the "Johnny Pastrami," which consolidates pastrami with the nibble and newness of apple chutney; and "The Tomater" with smooth mozzarella and a sun-dried tomato spread. Including both normal and raised fixings like brie cheddar, poppy seed bread, olive tapenade, fig preserves, smoked salmon, sweetened bacon, whiskey coated ham, and raisin pecan bread, these are plans that welcome you into new and strange barbecued cheddar region. With notes on the best cheddar and breads and ace tips for the best cooking methods, this book has something for each taste and is ensured up your flame broiled cheddar game.

About the Author
Eric Greenspan is graduate of Le Cordon Bleu culinary school and has trained with celebrated chefs in New York and Spain. He worked as executive chef at Patina in Los Angeles and, in 2007, opened The Foundry on Melrose, which was nominated by the James Beard Foundation as Best New Restaurant in America. He has competed on numerous food shows and has been featured in the New York Times, Wine Spectator, Art Culinaire, Los Angeles Confidential, Angeleno, and Los Angeles Magazine. He recently opened Fleishik's, a new modern Jewish deli, in Los Angeles.

Gave this as a gift to my favorite grilled cheese lovers. It was a big hit. After flipping through i wish i could of kept it for myself. -D. Spicer