Grilled Cheese: 50 Recipes to Make You Melt
- ISBN13: 9780811841290
- Condition: USED – Very Good
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Toasted golden in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food — and a meal in itself. And believe it or not, it just got better. Author Marlena Spieler has created 50 mouthwatering new takes on this fromagophile’s favorite. Her tantalizing pairings range from hearty Sage Sausage and Jack Cheese with Preserved Lemon to Melted Alpenzell, Emmentaler, Pear, and Cumin. There are also plenty of new twists on the tried and true, such as Smoky Bac
Rating: 
(out of 13 reviews)
List Price: $ 16.95
Price: $ 0.17
search terms for the article:
Related Products:
{ 5 comments }
Review by Rachel Perlow for Grilled Cheese: 50 Recipes to Make You Melt
Rating:
Marlena Spieler’s new book is just fabulous. Not just the recipes but the mouthwatering photography by Sheri Giblin. In addition to the grilled cheese recipes, there’s a detailed discussion of which cheeses and breads to use, and an accompaniments section with recipes for homemade tomato soup and zucchini pickles, as well as a salad summary.
I know what I’m having for lunch, grilled American cheese on white bread with tomato soup. Although, that may disappoint the author, as she says, “American cheese is probably the most famous processed cheese. Don’t expect to find it in this book. Why choose processed cheese when there are so many fabulous cheeses to choose from?” (p. 17) Well, first off, I’m in a reminiscent mood. Second, I have the ingredients in the house. But I promise, next time I hit my local cheese shop, I’ll have to get some Telleggio and make the “Austin Powers’ Shag-a-delic 1970s Grilled Ham, Cheese and Pineapple” or some Gruyere for a classic “Croque Monsieur.”
Review by Garrett M. Mccord for Grilled Cheese: 50 Recipes to Make You Melt
Rating:
Who doesn’t love a warm, comforting grilled cheese sammich when the weather gets cold? Some good bread, a few slices of cheddar, butter, and a big crunchy pickle is heaven to me! Throw in a side of tomato soup and we got a winning combination!
I always thought I was creative when I took spinach, pears, and brie and made a very classy little grilled cheese pressed between some heavy skillets. However, Marlena Spieler – a long time writer for Bon Appetit and author of many cookbooks – has brought grilled cheese to a new level. Her book Grilled Cheese: 50 Recipes to Make You Melt is just the thing to bring a creative comfort to your kitchen during the cold season.
The book starts out with a comprehensive review and introduction. She begins by covering various types of cheeses (blue viened, soft, cow, goat, semi-hard, spiced, bloomy rind, smoked and so on in extremely specifc subcategories) and how each can be perfectly utilized and paired for your own creative uses. All are accompanied by a short description describing their general flavors and properties. Since one may not be able to eat a whole wedge of cheese, Spieler also considers the proper storage and handling of cheeses. To further aide the grilled cheese selection process, a section covering breads, meats, fuits, chutneys and so on are all covered so that your experience with her recipes and your own home concoctions! At the back is even a resource guide on where to find good cheese stores or markets, and suggestions on finding local cheeses.
But how do the recipes stand up? Perfectly. Rob and I have already found a few favorites, ensuring that we now keep a few select cheeses on hand, and nudging us to always experiment with a new piece of stinky goodness. Rob’s current favorite is the Mediterranean Meltdown; tomatoes, Mahon cheese, and fresh thyme on olive bread. We threw in some sauteed red onions as well for a truly filling and rustic sammich!
I’ve become partial to the fresh mozarella, fig jam, and prosciutto for it’s sweet and salty sensations. The raddicchio, Roquefort and toasted pecans on pain au levain is another delectible tid-bit that goes well next to a blazing heater or roaring fire place.
Breaking out the heavy skillet is definetly part of the charm, but don’t think that some of these don’t mix it up. Classics such as the tuna melt are revamped. Recipes calling for home made chili aioli, and fruity chutneys make for a flavorful and fun experience and a perfect excuse to visit local farmer’s markets. Desserts, salads, and a classic accompaniments also adorn the book, and well as a small section for a few homemade mustards to keep things spicy!
The book is filled to the brim with gorgeous photos any photographer would envy. Sheri Giblin, a local San Francisco food photographer, has done an excellent job bring each and every recipe to life. Luckilly with grilled cheese being such a simple fare, many times yours will look much like the photo. Mine have to my total surprise.
[...] I highly suggest you go order a bargain book copy. Mine has one or two stickers on it, but really, who cares? The book has tons of great ideas, and will fill you with inspiration for simple meals, and fun lunches with friends.
Overall, the book is shibby, affordable, and truly cheesy.
Review by Steven A. Peterson for Grilled Cheese: 50 Recipes to Make You Melt
Rating:
You think you know grilled cheese sandwiches? I’ve been eating them for decades. But this slender volume expands one’s imagination about what a grilled cheese sandwich can be! I am pleased that one of my Amazon friends brought this book to my attention. . . .
As the author, Marlena Spieler, says at the outset: “Crisply toasted in the pan or broiled open-face to a melty sizzle, there are few things more enticing than a grilled cheese sandwich.”
An early part of the book focuses on “A Guide to the Grilled.” Such hot topics as the following are addressed: What kind of cheese to use? What kind of bread to use? What extras might work? For instance, with a standard grilled cheese sandwich, I find that a tomato inserted into the sandwich adds a nice touch. And so on. . . .
I’ll begin with my favorite–Croque monsieur. The recipe in this book is quite a bit different than the simple version I make. I put some Swiss cheese (I like to use gruyere) and boiled ham inside of bread, slather the outside with butter, and fry it up. This version, instead, broils the sandwich. It really sounds tasty, so I suspect that I’ll soon be experimenting.
Another recipe in this book that caught my fancy: Panini Inglese. This tidbit features rare roast beef, blue cheese, and watercress. Using a panini press (I simply must acquire one of these!) or skillet, you heat this up and enjoy the result. The picture of the resulting sandwich is awfully tempting.
And then there is the New Orleans version–Muffaletta. I’ve enjoyed these over time (although I haven’t consumed as many as I’d like!). With this recipe, I think I’ll create a few of these treats at home.
And so many more (about 50 in all). At the close, the author adds “accompaniments,” salads, side dishes, mustards, and so on.
If you like grilled cheese sandwiches, this is a nice resource. I look forward to expanding my repertoire of recipes!
Review by Lisa Witkowski for Grilled Cheese: 50 Recipes to Make You Melt
Rating:
First of all, I’m amused by the bizarrely aggressive reviewer above. Umm, it’s grilled cheese – relax.
Trust me, this book oozes with great content. The recipes include the relatively simple- putting together a special grilled cheese with one of the many well-thought out selections of breads, cheeses, seasonings and accompaniments (like chutney, spicy greens or pickles). Even the simple ones are not combos that I would have thought of, like the tasty Panini Inglese, built from classically English treats like Stilton, watercress, and roast beef.
The book also includes some recipes that are a bit more involved, like the Hot Muffaletta or the Sage, Sausage and Jack Cheese Sandwich with preserved lemons. It’s a wonderful exploration of grilled cheese, and I think you will be impressed. I’m certainly enjoying it.
Review by Robert P. Beveridge for Grilled Cheese: 50 Recipes to Make You Melt
Rating:
Marlena Spieler, Grilled Cheese: 50 Recipes to Make You Melt (Chronicle, 2004)
There’s something about grilled cheese that just plain works. Some bread, some butter, some cheese, some heat, and presto, instant comfort food. Now, be warned, Spieler’s recipes aren’t your momma’s grilled cheese. You won’t find a slice of Kraft Processed Imitation Cheese Food anywhere between these covers. Spieler covers a spectrum of cheeses, breads, and interesting fillings in these fifty recipes, ranging from the relatively normal (her take on the fabulous pressed Cuban Sandwich) to the kind of thing that most grilled cheese freaks are going to find way out there (I just bought myself a brace of pears so I can try some of the grilled cheese and pear recipes). I have to say, I do wish some of the photo space had been sacrificed for another dozen or so recipes; it seemed almost as if Spieler were just getting off the ground with this concept, and obviously, given the concept, there are endless variations to be discussed. But what’s here is pure gold. *** ½
Comments on this entry are closed.