Open Faced: Single-Slice Sandwiches from Around the World

(Hardback)

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Description

Toasted tradition gets a modern makeover. Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner. Discover butterbrote, montaditos, smorrebrod, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more. Go beyond b

Reviews

"A delightful new take on toast. Loaded with colorful, creative, and easy-to-make recipes, Open Faced is just what you want: comfort from a great piece of bread with toppings of flavor and adventure."--Jeanne Kelley "author of Kitchen Garden Cookbook" (8/1/2017 12:00:00 AM)
"A distinct global spin on a hot topic. The recipes are easy, delicious, and filled with international flavor and flair. This is the perfect book for the curious cook!"--Marco Pierre White "chef and restaurateur" (8/1/2017 12:00:00 AM)
"I simply love Karen's fresh approach to one of my favorite things in the world--the humble sandwich. It's both simple and sophisticated, but most importantly, the recipes work.--Curtis Stone "celebrity chef" (8/1/2017 12:00:00 AM)
"The most delicious, smartest, and simplest bread-based book. These recipes are winners that anyone and everyone can make and learn from."--Susan Hermann Loomis "author of In a French Kitchen" (8/1/2017 12:00:00 AM)
"You gotta check out this book. You get takes on recipes from around the world and some killer originals. This ain't your little kid's grilled cheese cookbook."--Guy Fieri "Food Network host" (8/1/2017 12:00:00 AM)
The open-faced sandwich trend is here to stay. This cookbook, with its easy-to-follow recipes and interesting backstories, is a total crowd-pleaser.--Robert Irvine "Food Network host" (8/1/2017 12:00:00 AM)

Author Bio

Karen Kaplan holds Le Grand Diplme d'Etudes Culinaires from La Varenne Ecole de Cuisine in Paris. She has taught at both USC and UCLA and contributed to five cookbooks. She worked at Bon Apptit magazine for twenty years, and was in charge of the only issue to win a National Magazine Award while the magazine was based in Los Angeles. She has also been a culinary consultant for two Food Network shows: Extreme Chef and Chef Wanted with Anne Burrell. Karen was also the restaurant critic for LA Weekly for seven years and produced her own food-based radio show in Santa Monica.