“Clever versions of the American classic” from the James Beard Award winner for The All American Cheese and Wine Book (Publishers Weekly). Brie and apricot jam on a baguette; spinach and goat cheese on a croissant; blue cheese and fresh figs on crusty Italian bread: this is not your mother’s grilled cheese sandwich. In Great Grilled Cheese, cheese expert and award-winning cookbook author Laura Werlin presents fifty scrumptious grilled cheese and panini recipes that range from the traditional to the contemporary. In addition to the more inventive combinations, including grilled cheese for dessert, there’s always room at the table for the classics: grilled American on white, or apple, ham, and cheddar on sourdough. Werlin discusses techniques—nonstick versus cast-iron pan, whether to cover during cooking, how to use the ultra-popular panini machine. Maren Caruso’s tantalizing photographs perfectly convey the appeal of creamy melted cheese pressed between two slices of crisp, buttery bread. For cheese aficionados, parents whose kids insist on grilled cheese at every meal, and the kid in all of us who craves comfort food, Great Grilled Cheese will satisfy everyone’s cheese dreams.

Fifty chef-created recipes—some classic, some boundary pushing—for America's favorite sandwich, the grilled cheese. A fresh take on the beloved American classic, from the classic white bread with American cheese to "The Champ" (a taleggio and short rib extravaganza); the "Johnny Pastrami," which combines pastrami with the bite and freshness of apple chutney; and "The Tomater" with creamy mozzarella and a sun-dried tomato spread. Featuring both common and elevated ingredients like brie cheese, poppy seed bread, olive tapenade, fig marmalade, smoked salmon, candied bacon, bourbon-glazed ham, and raisin walnut bread, these are recipes that invite you into new and uncharted grilled cheese territory. With notes on the best cheese and breads and pro tips for the best cooking techniques, this book has something for every taste and is guaranteed up your grilled cheese game.

A must-have cookbook filled with 101 recipes for grilled cheese sandwiches, soups, and sides, Great Book of Grilled Cheese is sure to be a crowd-pleaser for the whole family! Using easy ingredients and even leftovers, discover endless possibilities for delicious grilled cheese sandwiches, plus the perfect side pairing. From deviled bacon grilled cheese to creamy tomato basil soup, included with each recipe is a charming introduction that captures author and chef Kim Wilcox's kitchen memories. Also included are contributions from celebrity TV chefs, including Brandon Frohne (Food Network's Chopped and Chopped Redemption, Travel Channel's Chow Masters & Secret Eats, and winner of Cooking Channel's Snack Attack), Chef Lisa Vanardo (Netflix's Sugar Rush), and others.

"Some of the recipes in this book appeared in 400 best sandwich recipes published by Robert Rose in 2011"--T.p. verso.

From the grilled cheese champions—mouthwatering recipes for melty, satisfying sandwiches, plus macs, soups, pickles, sides, and more. Melted cheese between slices of toasted bread—it’s the ultimate in comfort food. After collecting multiple trophies at national grilled-cheese championships, Heidi Gibson teamed up with Nate Pollak to open The American Grilled Cheese Kitchen in San Francisco—which became a phenomenal success against all odds. In this book, the couple share dozens of unique, delicious recipes based on cheese and bread, and dozens more for tasty accompaniments from soups to tangy spreads to creative variations on mac and cheese. You’ll even find tips on choosing the best cheeses and breads and techniques for achieving the ideal melty golden-brown results every time. The classic Mousetrap is dripping with three kinds of cheese. The Piglet wows with its thinly sliced ham and sharp cheddar. And grilled cheese makes a great breakfast—just add an egg! Get tempting photos and recipes for: Green Eggs and Ham Grilled Cheese * Jalapeno Popper Grilled Cheese * Grilled Cheese Birthday Cake * Butternut Squash Soup * Muffaletta Grilled Cheese * Cubana Grilled Cheese * Mushroom-Gruyere Grilled Cheese * Bacon and Jalapeno Mac * Crab Mac * Kale Slaw * and so much more!

NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.

Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.

One of Food52's Best Cookbooks of Fall 2019 One of Epicurious' 12 Best Gift Ideas for the Vegetarian in Your Life “Umami Bomb is your go-to guide for infusing every meal with deliciousness....Thanks to Raquel’s clever ideas and the abundant flavor in her smart, streamlined recipes, this book is set to become a kitchen classic.” —Lindsay Maitland Hunt, author of Healthyish and Help Yourself Ingeniously built around the use of eight umami-rich ingredients—aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast—Umami Bomb's 75 recipes are bursting with the sublime, savory fifth taste—and they're vegetarian! Turn mushrooms into “lardons” for a bold take on Southern black-eyed peas and greens. Caramelize onions to use in the best grilled cheese ever. Add a secret spoonful of soy sauce to the frosting of your next chocolate cake—the soy taste disappears but leaves behind an unexpected depth of flavor. Part of the brilliance of Umami Bomb is how the recipes layer these key ingredients to amplify their effect—like adding miso to an already cheesy cacio e pepe sauce for pasta so savory and delicious you’ll do a double take. Umami Bomb "addresses the “depth” issue for vegetarian cooks with a love letter to umami... [Pelzel's] insanely next-level grilled cheese recipe deploys two umami bombs — miso and caramelized onions — and, dare I say, is as satisfyingly decadent as a burger." —Jenny Rosenstrach, A Cup of Jo

Includes plastic insert with equivalent measurements and metric conversions.

PBS television's popular outdoor chef goes indoors--with essential techniques, ingredients, and 175 original recipes.