The Great Grilled Cheese Book ― Grown-up Recipes for a Childhood Classic

Fifty chef-created recipes--some classic, some boundary pushing--for America's favorite sandwich, the grilled cheese.

A fresh take on the beloved American classic, from white bread with American Cheese to "The Champ" (a taleggio and short rib extravaganza);"Johnny Pastrami," which combines pastrami with the bite and freshness of apple chutney; or "The Tomater" with creamy mozzarella and a sun-dried tomato spread. Featuring both common and elevated ingredients like triple cream brie, poppy seed bread, olive tapenade, fig marmalade, smoked salmon, chestnuts, bourbon-glazed ham, balsamic beet puree, lemon garlic aioli, and raisin walnut bread, The Great Grilled Cheese Book has something for every taste, along with insights to up your grilled cheese game.

ERIC GREENSPAN is graduate of Le Cordon Bleu culinary school and has trained with celebrated chefs in New York and Spain. He worked as executive chef at Patina in Los Angeles and, in 2007, opened The Foundry on Melrose, which was nominated by the James Beard Foundation as Best New Restaurant in America. He has competed on numerous food shows and has been featured in the New York Times, Wine Spectator, Art Culinaire, Los Angeles Confidential, Angeleno, and Los Angeles Magazine. He just opened Fleishik's, a new modern Jewish deli, in Los Angeles.