As much a visual feast as recipe book, Battman’s (aka Adam Batt, renowned New York photographer) Sandwiches of the World is a vivid, mouthwatering invitation to what are arguably the world’s most delicious and sophisticated sandwiches. In an unrelenting visual assault, Battman provides gorgeous close-up portraits of the most varied collection of sandwiches ever assembled. With recipe contributions and wine pairing suggestions from restaurants and chefs worldwide, Sandwiches of the World spans the sandwich gamut, including the truffle-stuffed “db burger royal” from Daniel Bouloud’s eponymous restaurant alongside the “soft shell crab blt” from Havana Blue in the Virgin Islands. If it is a sandwich, or almost a sandwich, and if it is exceptional, Battman will have found it. Each of the books 108 recipes accompanies a stunning photograph, so alive with fresh, bright colors and textural details that you’ll swear you can taste with your eyes.
With three Burger Bar restaurants nationwide, James Beard Award winner Hubert Keller presents some of his best kept secrets on how to transform the humble burger into truly extraordinary cuisine. Tapping into America’s recent obsession with high quality renditions of its favorite carnivore comfort food, Keller arrives on the scene with this gorgeously illustrated cookbook, complete with burger fundamentals (selecting and, where applicable, grinding your own meat) as well as more innovative, sophisticated burger options. With basic tips (e.g. “Never press down the patties.”) and careful leaps from tradition (e.g. “Roasted Squash Quinoa Burger”), Chef Keller provides burger options for a wide audience, sure to satisfy all palates and reincarnate the American burger as a finer, juicier, more succulent version of its current commercialized incarnation.
From fast-food beginnings at diners and drive-ins, where they were served with the mandatory fries and shake, hamburgers have risen to the ranks of haute cuisine, and now appear on the menus of the poshest dining rooms stuffed with foie gras and black truffles. With recipes for burgers made from veal, lamb, pork, poultry, fish, vegetables, and, of course, beef, Burgers Every Way celebrates the iconic sandwich in all its ground-up, char-grilled glory.
Every American has a particular grilled cheese sandwich—it’s the sandwich of our childhood, family kitchens, and favorite memories. But these days who can admit aloud that all they want is a Kraft single on white bread? For those who crave their childhood favorites but don’t want to lose face, Laura Werlin has a solution, or 50. By Europe-izing the American staple with Mediterranean ingredients she cleverly cloaks our favorite comfort food in style. After all, what are burrata, prosciutto, and sautéed pepperoni if not a grown-up’s answer to a BLT?
New in paper! Move over pasta and pizza, here come panini, bruschetta and crostini! The world of sandwiches, Italian style. But not sandwiches oozing mayonnaise and dripping with calories. Viana's panini are healthy and light and feature the very foods we want to eat today -- from sautéed greens to lean ricotta, from fresh grilled fruit.
For everything and anything grilled, the Kansas City Barbeque Society requests you consult the experts. Founded by the editors in 1986, the KCBS provides a community to all who take the culinary arts—and barbeque—seriously. Although they’re not the creators of the barbeque cook-off tradition, KCBS can certainly be credited with feeding their popularity. To date the KCBS boasts over 10,000 members, and it’s from these smoke and meat fanatics that KCBS draws it favorite recipes for this compellation. Recipes come from chefs and home cooks alike, so you can count on a hearty, broad selection of barbeque recipes. Basically the only thing KCBS recommends you do not to grill are your sneakers. Everything else is fair game. Pineapple? Sure! Ravioli? Why not? Pork butt? Clearly. Just make sure you check in with the experts first.