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Author | Michele Anna Jordan |
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Country | United States |
Language | English |
Subject | Cooking |
Genre | Non-fiction |
Publisher | William Morrow Cookbooks |
Publication date | June 3, 2003 |
Pages | 160 |
ISBN | 0-06-008773-0 |
The BLT Cookbook is a cookbook about the preparation of bacon, lettuce, and tomato (BLT) sandwiches. It was written by Michele Anna Jordan and was published by William Morrow Cookbooks in the United States in June 2003. Jordan is a food writer and has written for The Press Democrat ; The BLT Cookbook is her 14th published book. She researched the book for ten years and in the process she taste-tested hundreds of variations on the sandwich, describing it as America's most beloved sandwich. She instructs the reader on how to acquire and prepare the best ingredients for the sandwich. The book includes recipes with varying ingredients, though each recipe includes tomatoes. Many recipes in the book are not sandwiches, and include appetizers, soups, salads, and desserts. Jordan also suggests wines to accompany the sandwich.
The book was positively received, and the National Pork Board highly recommended it. [1] A review in The Detroit News said that the book includes "mouthwatering recipes", [1] and the San Francisco Chronicle called it a "neat little book" on the subject. [2] The food editor for the Daily Herald wrote that the book's recipes "will surely shake up your next toasted meal". [3] The Anchorage Daily News called it the "definitive book" on the BLT sandwich. [4]
The BLT Cookbook discusses the author's love of the BLT sandwich, [5] which according to Jordan is "America's favorite sandwich". [6] The author wrote, "There are times when the BLT just tastes right, primal and true, the best thing you could ever eat. The play of the salt and acid, the silk of the tomato against the salt crunch of the bacon ... It is sheer delight." [7] She discusses ways the combination can be used in soups, appetizers, and salads. [5] [6] Recipes are provided for multiple versions of the BLT sandwich. [5] Jordan writes that to make the best sandwich, one should select the finest ingredients. [8] She recommends shopping at farmers' markets for fresh tomatoes, a butcher for choice bacon, and a bakery for fresh bread. [8] The author recommends mayonnaise brands Hellmann's and Best Foods, [8] and Niman bacon from California. [9] Jordan writes, "For lettuce, remove the first outer leaf and then use only the next three layers. Further in, iceberg lettuce gets a little cabbagey." [10]
The BLT Cookbook begins with a recipe for a mini-cocktail selection of the BLT, followed by a larger version that the author recommends for large gatherings such as picnics. [2] Non-traditional presentations of the BLT combination include "Tomatoes Stuffed with Bacon Risotto", "Potato Soup with Tomatoes and Bacon" and "Tomato Bread Pudding". [6] The author presents varieties of the BLT that omit one ingredient. [6] "The Fisherman's BLT"—which uses seafood—is an alternative to the standard sandwich and the "ZLT" comprises zucchini, lettuce and tomato. [11] Jordan was inspired by a salmon sandwich she bought at Pike Place Market in Seattle to create a BLT sandwich with salmon. [12] The "Bacon, Leek and Tomato Strudel" is a dish that does not use bread. [6] All recipes presented in The BLT Cookbook include tomatoes. [6] Towards the end of the book, recipes for bread pudding, strudel and tomato pie are included. [2] Selected wines that Jordan recommends to accompany her dishes include a Rhone-style red, beaujolais, or pinot noir. [3]
Food writer Michele Anna Jordan has contributed columns published in the food and wine section of The Press Democrat . [5] and restaurant reviews for the San Francisco Chronicle . [2] The BLT Cookbook is Jordan's 14th book. [5] She decided to write about the BLT sandwich after discovering it was a good remedy for morning sickness, [13] and that others who frequented a food website shared her love of the BLT. [13] Jordan spent ten years researching for the book, and spent a winter writing it. [7] During her research, Jordan taste-tested hundreds of variations on the BLT sandwich. [7] In 2003 the author hosted two radio programs on KRCB-FM, "Mouthful with Michele Anna Jordan" and "Red Shoes Rodeo". [14] [15] The year the book was published, Jordan crafted a 1,248-square-foot (115.9 m2) BLT sandwich at the Kendall-Jackson Tomato Festival. [16]
The BLT Cookbook is "highly recommended" by the National Pork Board. [1] Kate Lawson of The Detroit News wrote that the book offers "mouthwatering recipes ranging from variations on the classic sandwich to soups, salads and pastas." [1] Karola Saekel of the San Francisco Chronicle wrote, "Recipes for recommended basics like aioli and tomato concasse round out the neat little book." [2] Food editor of the Daily Herald Deborah Pankey wrote in her review of the book, "While giving the titled trio its due respect, author Michele Anna Jordan introduces a host of other ingredients that will surely shake up your next toasted meal (yes, she favors toast to help maintain the sandwich's structure.)" [3]
The Cincinnati Post said, "[Jordan's] book presents practically all the possibilities for BLT combinations as she leaves the two slices of white toast far behind". [13] Staff writer for ANG Newspapers Jolene Thym wrote, "Not simply a cookbook, the little handbook is a discourse on the sandwich that is elegant enough to coax even the most virtuous eaters to gobble pork fat and mayonnaise with abandon." [7] T.C. Mitchell of the Anchorage Daily News said The BLT Cookbook is the "definitive book" on the sandwich. [4]
A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce, and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, or removing the lettuce entirely.
A club sandwich, also called a clubhouse sandwich, is a sandwich of bread, sliced cooked poultry, ham or fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.
A grilled cheese is a hot sandwich typically prepared by heating one or more slices of cheese between slices of bread, with a cooking fat such as butter, on a frying pan, griddle, or sandwich toaster, until the bread browns and the cheese melts. A grilled cheese may contain ingredients besides the bread and cheese, as long as the latter is the main focus.
A bacon sandwich is a sandwich of cooked bacon between bread that is optionally spread with butter, and may be seasoned with ketchup or brown sauce. It is generally served hot. In some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers.
A breakfast sandwich is any sandwich filled with foods associated with the breakfast meal. Breakfast sandwiches are served at fast food restaurants and delicatessens or bought as fast, ready to heat and eat sandwiches from a store. Breakfast sandwiches are commonly made at home. Different types of breakfast sandwich include the bacon sandwich, the egg sandwich, and the sausage sandwich; or various combinations thereof, like the bacon, egg and cheese sandwich. The breakfast sandwich is related to the breakfast roll.
A tuna fish sandwich, also known as a tuna salad sandwich or a tuna sandwich, is a sandwich made from canned tuna—usually made into a tuna salad by adding mayonnaise, and sometimes other ingredients such as celery or onion—as well as other common fruits and vegetables used to flavor sandwiches. It is commonly served on sliced bread.
A lettuce sandwich is a wrap with lettuce substituted for the bread, or a sandwich with a filling consisting primarily of lettuce. It should not be confused with other sandwiches that use lettuce as one of many ingredients, such as the BLT sandwich or the tomato and lettuce sandwich. The lettuce sandwich has a long history in both the United States and the United Kingdom. It has been used as a metaphor to represent things like mundanity, weakness and poverty.
The peanut butter and banana sandwich (PB&B), or peanut butter, banana and bacon sandwich (PB,B&B), sometimes referred to as an Elvis sandwich or simply the Elvis, consists of toasted bread slices with peanut butter, sliced or mashed banana, and occasionally bacon. Honey or jelly is seen in some variations of the sandwich. The sandwich is frequently cooked in a pan or on a griddle. The recipe for the sandwich has been published in numerous cookbooks and newspaper stories. It is sold commercially in restaurants that specialize in peanut butter sandwiches, such as Peanut Butter & Co.
Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day is a book about cooking with bacon written by Sara Perry. She is an author, food commentator and columnist for The Oregonian. The book was published in the United States on May 1, 2002, by Chronicle Books, and in a French language edition in 2004 by Les Éditions de l'Homme in Montreal. In it, Perry describes her original concept of recipes combining sugar and bacon. Her book includes recipes for bacon-flavored dishes and desserts.
The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food is a cookbook on bacon by James Villas. It was published by Wiley in 2007. Villas is a former food editor for Town & Country magazine, and The Bacon Cookbook is his 15th book on food. He notes on the book's jacket that he was "beguiled by bacon since he was a boy." He describes the appeal of bacon in the book's preface, and in the introduction recounts the history of the product, as well as its variations from different locations internationally. Chapters are structured by type of recipe and food course, and in total the book includes 168 recipes.
The cheese dream is an open-faced version of the American grilled cheese sandwich made with bread, cheese and butter, as well as other ingredients.
I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. The book was written by Jayne Rockmill and photography was provided by Ben Fink. Broken down into eight sections, the book covered how to make homemade bacon and moves onto "brunch" and "small bites" before covering soups, salads and sides, pasta, fish, meat, and desserts. I Love Bacon! was published in October 2010 by Andrews McMeel Publishing and met with favorable reviews for its unique dishes and helpful culinary tips for novices.
A BLT cocktail is a cocktail made out of the contents of a BLT sandwich,, blended together with vodka. Variants on the drink include utilizing bacon vodka instead of traditional vodka, substituting liquor for lettuce, incorporating bacon salt, or including cucumber flavored vodka.
Lettuce soup is a soup prepared with lettuce as a primary ingredient. It may be prepared with myriad lettuces and other ingredients, and some lettuce soups may use several cultivars of lettuce in their preparation. It is a part of French cuisine and Chinese cuisine. Cream of lettuce soup is a type of lettuce soup prepared using milk or cream. The soup may be served with toast or rolls as a side dish or with the soup atop them. It may be served as an appetizer, a side dish or as a main dish, and may be served hot or cold.
Tomato jam is a type of fruit preserve prepared with tomatoes and sugar.
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The author's current web site is www.micheleannajordan.com