Craft A Sandwich Into A Meal--and A Meal Into A Sandwich
Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother’s sandwich.
With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of ’wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchio’s exacting standards. And since the first ’wichcraft opened in 2003, diners can’t seem to get enough.
In ’wichcraft, Colicchio shares the shops’ secrets with step-by-step recipes for all their best-loved offerings. You’ll learn how to create new classics like Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise, and Sicilian Tuna with Fennel, Black Olives, and Lemon; and elevate basic cold cuts through imaginative combinations like Smoked Ham with Avocado and Butter, and Salami with Marinated Cauliflower and Bitter Greens. Routine staples are refashioned into unforgettable meals, like Onion Frittata with Roasted Tomato and Cheddar, and Slow-Roasted Pork with Red Cabbage, Jalapeños, and Mustard. ’wichcraft is stuffed with sandwiches like these, and many more, that will add something special to both your lunchbox and your life.
With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats to round out your meals, this is the book to get a little ’wichcraft magic going in your own kitchen.
Baker & Taylor
Shares the secrets behind the 'wichcraft restaurant group's spin on the sandwich, with recipes for all of their most popular offerings and essays on stocking the sandwich pantry, the architecture of a structurally sound sandwich, and much more.
Shares the secrets behind the 'wichcraft restaurant group's spin on the sandwich, with recipes for their most popular offerings,essays on stocking the sandwich pantry, and an interview with the owners.
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