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Grilled Cheese Please!: 50 Scrumptiously Cheesy Recipes

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  • Posted January 3, 2011

    more from this reviewer

    Who Knew You Create So Many Variations!

    My View:
    When I first thought of reviewing this book, I honestly couldn't believe that there could be that many different kinds of grilled cheese sandwhiches. I mean I am thinking slap some butter on the bread and unwrap a few processed chesse slices then throw the thing in the pan and wait until the cheese pretty much oozes out and you smell the aroma of burnt toast. Now if you wanted change well that just meant you tossed on some of that thinly sliced ham that you can buy next to the bologna. I think she took the words outta my mouth about being blown away when she describes the Grilled Cheese International.

    "?When I judged the 1st 8th Annual Grilled Cheese Invitational in Los Angeles in April 2010 (don't ask why it's called the "1st 8th"), it pretty much rocked my world."
    I was floored that it became more of a science project than a average "walk down memory lane" sandwich. And let me tell you most of the recipies looked mouth watering. I thought it would be fun for the kids to get involved with this one. So we did make some of them over the holidays. They had a blast!! (More on that later)

    "What you'll also find in this book is everything from basic grilled cheese to exotic,from nostalgic to modern, from ethnic to all-American,from savory to sweet..." You will learn about the best breads for grilled cheese and, of course, the best cheeses.Also find out whether it's best to spread butter, use mayo, or brush oil on the bread; what kind of pan to cook it in; and how to make it on the stovetop or in a sandwich make.

    There are chapters such as:


    ratio rationale which is the proper ratio of bread to cheese
    Flavor the bread, not the Pan
    nonstick versus Cast iron
    sandwich Maker sense
    outdoor Cooking
    Cover and Cook
    Also covered are things like:


    Easy-to-find melters for example Cheddar, Colby, Colby-Jack, Fontina, Gouda, and many more.
    Slightly more exotic melting cheeses such as Manchego (sheep's milk cheese), Midnight Moon (goat Gouda) ,Ossau-Iraty (sheep's milk cheese) and much more.
    I mean honestly who would have thought that so much went into this. I enjoyed reading the recipies and enjoyed watching the kids try to make the perfect sandwich. Each had their favorite they wanted to try and a few did get the " Ewww, we are so not making that!!! For example; Erika's PB & Cheese. That one I don't think I would let them make. I know she does say you will be surprised that it actually is good BUT it just a bit to much for me.

    I like how she also adds recipies from places that sells grilled cheese such as "The American Grilled Cheese Kitchen located in San Fransico or the Grilled Cheese Truck from Los Angeles. I also like that there are some sides that you can make right along with your choice of sandwiches. She even goes so far as to match them up for you so that you can have a really good combination.

    Now, a bit and blurb about how the kids did. They each tried so very hard to follow all of the tips and tricks. You would think they were designing the Atom Bomb the way they delicatly moved everything they needed out on to the counter. They grated ever so slowly so that each shred (I swear) was the same length. It was actually funny and sweet at the same time.

    When it was time to eat them I could almost see tears welling up in thier eyes because their masterpieces were going to be gone. But oh my goodness they were so good! My personal favorite was all o

    2 out of 2 people found this review helpful.

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  • Posted March 31, 2011

    more from this reviewer

    50 Riffs on a Classic Sandwich

    April is National Grilled Cheese Month so highly appropriate for Laura Werlin's newest book "Grilled Cheese, Please!" Werlin has quite the cheese expert pedigree having written four previous books on the subject which have won James Beard, IACP and the World Gourmand Awards. Who doesn't like grilled cheese? It has to be one of the most comforting of all comfort foods. A basic grilled sandwich, like those from many of our childhoods, is comforting enough but up the ante the way Werlin has and it's food nirvana. "Grilled Cheese, Please!" has fifty different grilled cheese recipes and covers eight chapters: Just Cheese, Meat and Cheese, Anything Goes, Veggies and Cheese, Global Grilled Cheese, Grilled Cheese on the Go, Regional American Grilled Cheese, and Old Favorites and Modern Sides. The chapter Grilled Cheese on the Go features recipes from popular grilled cheese restaurants and food trucks. One of my favorite parts of the book appears in the Introduction: Werlin's rules for making the "best" grilled cheese. Grate the cheese, don't slice it; spread the bread not the pan [with butter]; go low and slow are a few. They work. I followed them, and the end products were the best grilled cheese I've ever made. Some of my favorite recipes include Double Cheddar and Tomato Jam (hearkens back to that childhood staple!); Camembert and Comté with Mushrooms; Burrata with Roasted Peppers and Arugula. The book ends with recipes for sides to eat with, or things to put on your grilled cheese sandwich (part of the Old Favorites and Modern Sides chapter). Pickled Cucumbers, the Italian candied fruit Mostarda di Medditerranea, chutney, and Tomato Jam. When I first received the book I was unaware of who Laura Werlin was. After learning more about her in this book, and seeing what she knows about cheese, I know I am in very good hands. Her inventive riffs on grilled cheese are fun, taste really good and satisfy immensely. I'll be grabbing this book regularly for lunchtime inspiration, and for the joy of eating grilled cheese. With fifty recipes to make the possibilities are endless.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 8, 2012

    I like cheese!

    Mmmmmmmmmmmmmmmmmmm

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 8, 2014

    No text was provided for this review.

  • Anonymous

    Posted February 22, 2011

    No text was provided for this review.

  • Anonymous

    Posted February 26, 2012

    No text was provided for this review.

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