Saltie: A Cookbook

Caroline Fidanza, with Anna Dunn, Rebecca Collerton, and Elizabeth Schula. Chronicle, $25 (224p) ISBN 978-1-4521-0302-0
Veteran chef Fidanza, the woman behind much-loved Brooklyn eateries Diner and Marlow & Sons, opened Saltie in 2009 with partners Collerton and Schula. The small quickly gained a following due to their dedication to sandwich craftsmanship, revealed here in 90+ recipes. Sticklers for authenticity, Fidanza and company (with food writer Dunn) make everything in-house, from the focaccia that's the foundation of their iconic sandwiches like the Clean Slate (hummus, quinoa, yogurt, sauerkraut and sesame seeds) and the Scuttlebutt (hard-boiled egg, pimento aioli, feta, black olives, capers, herbs, and pickled beets) to the hummus and sauerkraut that grace them. These easy-to-follow recipes here are virtually foolproof, ensuring dedicated Saltie customers will be able to recreate many of their favorite dishes at home provided they're willing and able to put in the time for more labor-intensive sandwiches like the Balmy, with calls for DIY chicken liver mousse and pickled carrots, among other ingredients. The sandwich-averse will still find some interesting items to try (such as Potato, Nettle, Ramp, and Pecorino Soup and Ribollita). as will vegetarians, as a great many of Saltie's items are meatless. Readers ready to roll up their sleeves will get the most out of the book, but even sandwich lovers with a fear of cooking will find some tasty inventions worth whipping up. Photos. (Oct.)
Reviewed on: 10/08/2012
Release date: 10/01/2012
Show other formats
FORMATS
X
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Email Address

Password

Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.