Open Faced: Single-Slice Sandwiches from Around the World

Karen Kaplan

ພ.ພ. 2020 · Gibbs Smith

ກ່ຽວກັບປຶ້ມ e-book ນີ້

Toasted tradition gets a modern makeover in this cookbook from a former writer and editor at Bon Appétit.

Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner. Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more.

Go beyond butter with inspired flavors like:

• Provençal Tuna and Vegetable Salad

• Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts

• Curried Egg Salad with Mango Chutney, Raisins, and Cashews

• Meatballs with Beet and Apple Salad

With easy yet elegant recipes and romantic photography, this cookbook makes a striking gift for anyone who finds comfort in a warm slice of bread.

"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

"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

"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

"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

ກ່ຽວກັບຜູ້ຂຽນ

Karen Kaplan holds Le Grand Diplôme 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 Appétit 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.