I'm loving it! Packed full of recipes for the most delicious sandwiches ever...A glug of oil, March, 2010...This book has to go straight into my top 10 current favourites. I asked sometime ago to review this book and I am very glad that I did! Sandwiches were officially invented in Britain, it was the Earl of Sandwich who they are named after, and the British town Sandwich is about an hour and half away from me in Kent. Since I went to University in Kent I have visited Sandwich myself. Now, in our household my husband s daily packed lunch always consists of a sandwich, boring but true. Unfortunately, despite being a food blogger, I end up doing the same type of sandwich, cheese and pickle or ham and mustard. I do use mature cheddar and homemade chutney/pickle, home cooked ham and Dijon mustard, so they are tasty sandwiches, but with my new book I can easily find ideas to fill our packed lunches. My biggest issue with making packed lunches is that after cooking dinner, household chores, baking with my son, in the evening I haven t got the energy to do much when making sandwiches (I always make them last thing at night so they are ready for the next day). I do try to meal plan my lunches but there is only so much time I have to get myself organised. With the Encyclopedia of Sandwiches all the thinking has been done for me. I can choose a few ideas, either using ingredients I already have, or by adding a few things to my shopping list and suddenly our packed lunches will be tastier and more exciting. One reason I really like this book is the photography. Matt Armendariz shot all the photos, he is somebody I follow on twitter and it was lovely to see some of his work firsthand. I also like that each sandwich has some explanation, a little bit of history, which makes this book an interesting read inside and outside the kitchen. I cooked the Devilled Ham. I learnt that this was popular in the 1970s and is called Devilled Ham because the heat in the sandwich refers to the Devil s fiery den. Of course you can adjust the heat to your taste. This recipe was really easy for me to put together because I used my usual ham and had the rest of the ingredients in my store cupboard. My husband loved his sandwich and everyone I ve told about this recipe have said they d like to try it. I will be making it for the next party I have as not only is it unusual, it is delicious and by the nature of the recipe it makes the ham go twice as far so it is good on the purse strings too. I think The Encyclopedia of Sandwiches is essential for every British kitchen. Sandwiches are a part of our daily lives, so we should mix it up a bit and make sure we don t keep on eating the same sandwich everyday. --I love meal plans, March, 2010--This book is fun. Sandwiches are not by nature a serious food group. We make them for picnics and parties. The bread keeps our fingers free from exotic fillings or last night s left-overs, and quite honestly everyone loves sandwiches. What would a traditional posh afternoon tea be without its spread of crustless cucumber sandwiches? This form of fast food isn t a new culinary whim. It was the Earl of Sandwich who in 1762 first made a meal of two slices of bread and a filling. It wasn t that he was a budding Heston Blumenthal of the 18th century. This was a practical response to the problem of wanting to eat but needing to remain at the card table. This truly is an encyclopedia of sandwiches. It s an alphabetical list and each recipe or construction has its own picture. There are sarnies made from brioche, bagels, brown bread, baguettes, biscuits and buns as well as the humble white sliced. Your favourite bread can be transformed into a real repast rather than a swift snack. Sandwiches are a universal favourite. Vietnam has its celebrated Fusion Roll. Banh Mi is a split baguette which gives a nod to the French - -- - --Mostly Food Journal, April, 2011
Did you know the croissant sandwich was invented in France in the 1970's to slwo teh burgoning popularity of the hamburger? Or that the Fluffernutter dates to 1913?..stuffed with fun history, and many of the recipes that make snadwiches a favourite handheld food. --Everyday food, May, 2011 ---This A-Z compendium of sandwiches speaks to those of us who recognize the beauty of a well executed sandwich. James Beard's quote on the back of the book has confirmed my suspicion that "Too few people understand a really good sandwich." I appreciate the author's definition of sandwich because in her book, Ice Cream Sandwiches have a rightful place between the Hot Roast Beef and the Italian Beef. Susan Russo is not a sandwich snob. It's an American cookbook with a pleasantly surprising variety of regional American sandwiches. I got misty eyed over the Loose Meat Sandwich recipe. It made my stomach homesick for Nebraska, where you can find loose meat sandwiches with relative ease. Whether you want a hot, cold (or frozen) sandwich, there is a sandwich for every palate in this collection. The histories and information that go with the recipes are, like an extra dollop of mayonnaise, an added bonus. If, like the Englishman, you've watched too many episodes of Kojak and think Americans only eat 'Pastrami on Rye, easy on the mayo' - The Encyclopedia of Sandwiches will set the record straight. It will also give you a wider perspective of the sandwich possibilities awaiting your lunch box. --Culinaria Libris, June, 2011
About the Author
Author Susan Russo writes for NPR's Kitchen Window and posts stories, recipes, and photos on her popular food blog, Food Blogga. Susan is the coauthor of Recipes Every Man Should Know (Quirk 2010), and her all-time favorite sandwich is an Italian Chicken Parmigiano, stuffed with broccoli rabe and sharp provolone. Photographer Matt Armendariz is a man obsessed with food, drink, and everything in between. He chronicles his culinary adventures at his Martha's Circle food blog, Matt Bites. He ate more of the 100+ scrumptious sandwiches he photographed for The Encyclopedia of Sandwiches than he would care to admit!