BLT Cookbook: Our Favorite Sandwich

BLT Cookbook: Our Favorite Sandwich

by Michele A. Jordan
     
 

Crisp wood-smoked bacon. Thick slices of juicy, vine-ripened tomatoes. Leafy lettuce with a slather of creamy mayonnaise. All brought together on toasted sourdough bread. Who doesn’t love a BLT?

In The BLT Cookbook, Michele Anna Jordan shares her passion and secrets for achieving a seductive harmony of flavors and

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Overview

Crisp wood-smoked bacon. Thick slices of juicy, vine-ripened tomatoes. Leafy lettuce with a slather of creamy mayonnaise. All brought together on toasted sourdough bread. Who doesn’t love a BLT?

In The BLT Cookbook, Michele Anna Jordan shares her passion and secrets for achieving a seductive harmony of flavors and textures that create the perfect BLT. The sixty mouthwatering recipes range from variations of the classic sandwich to soups, salads, and pastas, all inspired by what Jordan calls the holy trinity of tastes: acid, salt, and smoky, voluptuous pork fat.

Serve up the Grilled BLT Kabobs at your next summer barbecue. Indulge in the tangy Watercress Soup with Currant Tomato Salsa and Bacon on a chilly afternoon. Impress your guests with the elegant Pappardelle, Bacon, and Zucchini with Warm Tomato Vinaigrette.

Has all this talk made you crave the real deal — stacked high with juicy tomatoes, crunchy bacon, and crisp lettuce? The Full-Tilt Boogie BLT will surely satisfy your hunger. In the mood for lighter fare? The Tomato Salad with Bacon Vin-aigrette delivers all the flavor of the BLT in a refined context. The BLT Cookbook also provides details on how to fry bacon, slice tomatoes, and select the perfect leaf of lettuce.

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Editorial Reviews

Publishers Weekly
Why write a cookbook on the BLT? The very name of the sandwich reveals how to make it, and the classic combination of bread, bacon, lettuce and tomato needs no alteration or addition to satisfy. However, to Jordan, a California chef, radio host and columnist, the classic sandwich is just the beginning of BLT possibilities. She offers 60 variations in soup, pasta, and even strudel form, such as Bacon, Leek, and Tomato Strudel and Pasta Salad with Bacon, Tomatoes, and Bocconcini (little balls of mozzarella that lend a delicious chewiness to the proceedings). Risking charges of heresy, Jordan even gives the recipe for a vegetarian VLT, which calls for crisp-fried leeks instead of bacon. It's surprisingly tempting. And while this cookbook doesn't contain much else to entice a vegetarian, it does offer much to please anyone who enjoys bacon, tomatoes and lettuce-in every possible incarnation. Also included are recipes for mayonnaise, aoli and other appropriate condiments. (June) Copyright 2003 Reed Business Information.
Library Journal
Jordan is the prolific author of more than a dozen other cookbooks, many of them, like this one, single-subject titles, including one on tomatoes. But BLT, she says, was a real labor of love, as its subject rescued her from the woes of morning sickness during two pregnancies. Her title might have been The BLT and Beyond, since, in addition to 18 different recipes for BLTs, there are appetizers, soups, salads, and entr es featuring this favorite combination of bacon, lettuce, and tomato. Fun but probably not a necessary purchase for most libraries, though larger collections (and anywhere Sara Perry's Everything Tastes Better with Bacon has been popular) will want to consider. Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9780060087739
Publisher:
HarperCollins Publishers
Publication date:
06/03/2003
Pages:
160
Product dimensions:
5.37(w) x 8.25(h) x 0.65(d)

Meet the Author

Michele Anna Jordan is the author of numerous cookbooks, including California Home Cooking, which was a finalist for the 1997 Julia Child Cookbook Award and honored as Best Cookbook of the Year in the Small Press Awards. A California native, Jordan is accomplished chef, newspaper columnist, cooking teacher, radio host, and the recipient of numerous awards for both cooking and writing.

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