Roadfood Sandwiches: Recipes and Lore from Our Favorite Shops Coast to Coast
Now you can re-create the best and most inventive sandwiches in America right in your own kitchen. In this eating tour of the nation, those gurus of the road, Jane and Michael Stern, hunt down nearly 100 examples of supreme sandwichery. You'll enjoy mouthwatering discoveries from nearly every state, from California (grilled Gruycre with leeks on multigrain from a neighborhood bakery in Los Angeles) to Maine (an overflowing, warm lobster roll from a seaside diner) to Florida (a Cuban: ham, pork, Swiss, and garlicky salami with pickles, lettuce, and tomato). The Sterns have tracked down America's best muffuletta (cold cuts and cheese topped with a bold and briny olive salad on Italian bread) and the specialty of Louisville, Kentucky (the Hot Brown: white turkey meat under sizzling cheese with tomato and bacon), not to be confused with Hot Truck (a hot pizza sub baked open-face, a campus sensation in Ithaca, New York). Each of the legendary heroes, hoagies, wraps, grinders, blimps, gyros, and subs comes with its own quirky story, making this book as much fun to read as it is to cook from.
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Roadfood Sandwiches: Recipes and Lore from Our Favorite Shops Coast to CoastCrítica de los usuarios - Not Available - Book Verdict
Authors of the now-classicRoadfood , originally published in 1978, the Sterns also write a long-running monthly column of the same name forGourmet magazine. Their latest book offers recipes for their ... Leer comentario completo
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