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    Cooking Books -> Pork

    The BLT Cookbook : Our Favorite Sandwich

    by:
    Jordan, Michele A.




    Publisher:
    Morrow Cookbooks
    Published: June 3, 2003
    ISBN: 0060087730
    Format:Hardcover
    Pages:160


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    Book Description
    From 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.
    Copyright 2003 Reed Business Information, Inc.

    About 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.

    Book Description



    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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