Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

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9781401602505: Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

Take your bread and sandwich-making to the next level. Margaux Sky, whose Art Café and Bakery in San Luis Obispo has drawn major media attention for her wonderful fare, now shares the secrets of her success. Beginning with basic white, wheat, and sweet bread dough, Sky shows you how to make the best breads and sandwiches in America.

Just browsing through the titles and the ingredients provides a feast for the senses, yet from her list of ingredients to directions for preparation, readers will think, "I can do this!" Her daring combinations produce these tempting dishes and more:

  • Avacoado and Melted Swiss on Salsa Bread
  • Roasted Rumble Bumble with Roasted Red Pepper Sauce on Honey Nut Wheat Bread
  • TBLT on Horseradish Parmesan Bread
  • And the "O" Special-Curried Chicken on Spicy Pepper Jack Bread

In Beautiful Breads and Fabulous Fillings, you'll find over 150 full-color photographs and over 140 recipes for these simply divine loaves, sandwiches, fillings, and accompaniments. Margaux's stunning combinations of flavors and textures will have your friends and family clamoring for more.

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About the Author:

Margaux Sky was called by Oprah Winfrey as "the best sandwich maker in America." Featured in several magazines including O, People, and InTouch, she has become a media darling and her Art Café is more popular than ever.

From Publishers Weekly:

While Sky's first book is centered on the sandwich, it certainly goes beyond the humble expectations that might imply; dedicated to elevating the sandwich to an art form, Sky has filled her book with fun facts and nutritional advice along with tasty recipes for sandwich-centered meals that aren't necessarily fit for the novice cook. Sandwiches are built from the ground up-starting with appealing and unusual recipes for bread which might leave beginners frustrated.Sky doesn't waste time on the basics before presenting her unabashedly refined recipe for white bread-calling for half and half as well as powdered sugar-and a range of whole grain breads that cover wheat, rye and oat. Then she adds combinations of sauces and fillings. Sky divides her time between the adventuresome (Roasted Rumble Bumble with Roasted Red Pepper Sauce on Honey-Nut Wheat Bread) and the traditional (Reuben with Reuben Sauce on Herbed Rye Bread), with a number of intriguing combinations that split the difference (Red Deviled Egg Salad Sandwich on Spicy White Pepper-Jack Bread). Rounded out by sections on salads, soups and sides, and complemented by beautiful portraits of finished foods, this is a wonderful multi-purpose cookbook for those who like even their sandwiches prepared with thought and care-no Dagwoods need apply.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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