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Sandwiches

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Nutrition & Food

Sandwiches

S. T. Rorer

55 pages~1 hr 6 min read142 chapters$4.99
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Sarah Tyson Rorer starts with the loaf, because a sandwich is only as good as its bread: German potato bread, nut bread, nineteenth century bread, then anchovy fillings and beyond. Philadelphia's most famous cooking teacher takes an underrated art seriously, down to keeping sandwiches fresh. Small food, big standards. Slice accordingly.

Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.

Inside this book

142 chapters

  1. 1Sandwiches
  2. 2CONTENTS
  3. 3SANDWICHES
  4. 4To Keep Sandwiches
  5. 5Bread
  6. 6Yeast
  7. 7German Potato Bread
  8. 8Nineteenth Century Bread
  9. 9White Bread
  10. 10Nut Bread
  11. 11Anchovy Sandwiches
  12. 12Anchovy and Egg Sandwiches
  13. 13Cold Beef Sandwiches
  14. 14Caviar Sandwiches No. 1
  15. 15Caviar Sandwiches No. 2
  16. 16Celery Sandwiches
  17. 17Celery Salad Sandwiches
  18. 18Rolled Bread and Butter Sandwiches

+ 124 more. The full contents open with the book.

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