Rosemary Gruyère and sea salt crisps from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 294) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdstone on October 06, 2024

    These are crowd-pleasers, and you should be bring copies of the recipe wherever you bring them, because you will be asked to share it. I left 3 notes to myself in my book: 1) Double the recipe (the doubled amount just fits in my standard-sized food processor). 2) Form a log and slice and bake rather than rolling out. (It may not look as neat and pretty as what's pictured but I don't mind a more rustic look and it doesn't feel like such a project.) 3) Either use parchment or lightly grease the baking tray/sheet. Gruyere is not something I always have on hand, so be assured that this recipe works beautifully with cheddar or a combination of cheddar and parmesan. I haven't tried all-parmesan, but I bet that would also be good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.