The Complete International Sandwich Book by Sonia Uvezian

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Notes about this book

  • mjes on September 23, 2021

    Filled sopaipillas (pg 76) are fried yeasted bread with the pocket split open and filled with picadillo. I used the picadillo recipe given here but any will do. There is a knack to getting the large air pocket in the bread so that it splits easily to be filled so expect to waste one or two on your first try. This makes a great sandwich to go along side a bowl of posole - much easier to handle than a taco or arepa.

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  • ISBN 10 0812827872
  • ISBN 13 9780812827873
  • Published Oct 01 1982
  • Format Hardcover
  • Page Count 284
  • Language English
  • Countries United States
  • Publisher Stein & Day

Publishers Text

The amazingly versatile sandwich lends itself to appealing combinations for any meal or occasion. This comprehensive cookbook of basic as well as out-of-the-ordinary sandwiches from around the world provides hundreds of recipes for creations that are classics in their respective cuisines and others that are quite novel. This is the definitive sandwich cookbook. Beginning with a brief history of the sandwich, the author includes recipes for canapés and tea sandwiches (sweet and savory); main course pastry sandwiches (such as Chinese Sesame Buns and Jamaican Beef Pies); filled pancakes (such as Philippine Lumpia and Crepe Sandwich Gateau); open-faced sandwiches (including smorrebrod); closed meat, poultry, seafood, egg, and cheese sandwiches; as well as sections on sandwich fillings, garnishes and relishes, traditional and unusual breads, and sandwich basics such as sauces and dressings. The author, Sonia Uvezian, of Armenian descent, was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, including Recipes and Remembrances from an Eastern Mediterranean Kitchen, The Cuisine of Armenia, Cooking from the Caucasus, and The Book of Yogurt. Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appetit, Vogue, and numerous other publications.

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