Rating: 
Summary: A new dimension for epicurean excellence
Review: Nancy Silverton belongs to a select group of elite American artisanal bread bakers whose work makes me regret that most of this clan is located in New York or California. Even my local megamart seems to draw a blank when I ask them for brioche.I believe the quality of this book far exceeds it's ability to provide very good recipes for sandwiches. First, it will clearly arouse a greater interest in buying or even baking at home the types of high quality breads this book recommends. I'm not suggesting everyone start making Pane Toscana, but, acquiring the skill needed to make a simple country bread on a regular basis will bring with it an enormous joie de vivre. For the simplest Italian technique, see the bread making exercize in the volume 'Jamie's Kitchen' by Jamie Oliver. For more elaborate results, you can start with the bread recipes in the back of this volume or in Nancy's 'Bread from the La Brea Bakery'. I cite the Jamie Oliver source because Silverton makes no bones about the fact that her recipes are advanced. Simple breads can be very easy. Artisanal breads require a level of commitment to the task far beyond what is required to make cupcakes or cookies. Second, the book fills in a big hole in the epicure's repertoire. For those of us who have cultivated an interest in food to enrich our lives by avoiding at all possible the overly expensive or overly processed products of American food industries, this provides a means of enjoying all the virtues of sandwiches with the bonus of a new reason to enjoy some of the world's great cheeses and some of the garden's great greens. What is the use of coveting a wedge of Italian Fontina without a preparation in which to fully enjoy it. And, not just any preparation, but one which is reasonably quick and easy to prepare. Lunch and poker snacks need never again be devoid of character.
Rating: 
Summary: I guess anybody can publish a cookbook.
Review: Nancy Silverton does not know what a Croque Madame sandwich is. In fact, she says on the Epicurious website "Why Madame? Because it has an egg of course." Ambrose Bierce defined "positive" as "mistaken at the top of one's voice" and he definitely anticipated Ms. Silverton. A Croque Madame sandwich should be made with CHICKEN while the Monsieur is made with ham - preferably Black Forest. It's a pretty crucial and potentially embarrassing error. How would you like a salad expert to put iceberg lettuce and ranch dressing in her recipe for a Caesar salad?
Rating:
Summary: I guess anybody can publish a cookbook.
Review: Nancy Silverton does not know what a Croque Madame sandwich is. In fact, she says on the Epicurious website "Why Madame? Because it has an egg of course." Ambrose Bierce defined "positive" as "mistaken at the top of one's voice" and he definitely anticipated Ms. Silverton. A Croque Madame sandwich should be made with CHICKEN while the Monsieur is made with ham - preferably Black Forest. It's a pretty crucial and potentially embarrassing error. How would you like a salad expert to put iceberg lettuce and ranch dressing in her recipe for a Caesar salad?
Rating:
Summary: Easy to make and loaded with unusual flavor blends
Review: Nancy Silverton has made her culinary reputation in the pastry kitchen, and in the Sandwich Book, with the assistance of Teri Gelber, she expands her repertoire to sandwiches, which are a gourmet meal on bread. From Beef Brisket Hash on Toast to Croque Madame and Piled-High Pork Sandwich, these are easy to make and loaded with unusual flavor blends. Photos add to their attraction.
Rating: 
Summary: Tasty Treats!
Review: While many of the recipes in this book are just too elaborate for me to try, I still enjoyed reading them. And the photos were works of art in themselves. As the book description says, these are recipes for gourmet meals that just happen to be served on bread! The author divides the sandwich recipes into open-faced, closed face, sort-of sandwiches, tea sandwiches, and several other categories. I am especially interested in trying the Pan Bagna, the Peppered Beef with Sauteed Greens and Caper Onion Mayonnaise, and the sandwich made with asparagus, poached eggs, prosciutto and fontina cheese. The Grilled Autostrada sandwich was yummy (four cured meats, peppers and provolone) as were several of the grilled sandwiches. The book also contains interesting food background information and some useful tips for adapting the recipes.
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