Book Description

With nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home table in Simple Italian Sandwiches.

Customer Reviews (13)

Delicious Panini and Tramezzini
I just returned from Roma. One of the things we ate the most for lunch was Tramezzini, due to the heavy availability of them everywhere. They almost always offer to grill it for you. We also noticed that nearly every one we saw had sliced boiled eggs on it. I had one that was a simple chicken salad with green olives, sliced hard boiled eggs, slice of cheese, and rocket (arugula). The sandwich was fantastic. My girlfriend had one that was just bologna and artichokes and it was out of this world. We don't even like bologna but for some reason in Italy, it's edible. I haven't actually made a recipe from this book yet, for it is a gift for my girlfriend and she will be receiving it tonight. I did however read through it and was very happy to see the way it was written.From the basic ingredients list and the several trips I've taken to Italy in my life, I know that this is one great book. If I can remember that I wrote this, I'll update it in a month or so.

Not many paninis
I was a little disappointed with this book.I thought it would have more panini recipes, but there are other cold sandwiches featured, too.
The ingredients for the paninis are not commonly found and a special trip to the "gourmet store" is required.I did manage to find a few of the ingredients in one of the larger groceries in our area.The sandwiches that I did make, I had to substitute a few of the ingredients, but they were pretty good.

super book
I'd not heard of this panini bar but loved reading the history..
This is an adorable family who follows tradition; can't go wrong with people like that.
Very good recipes, easy to follow,
would make a superb gift.

Great Little Book!
I recently bought a pannini maker from Amazon and I am delighted and having a ball with it!..you can use your imagination and come up with lots of different variations to do what you want and make that special grilled sandwich...this book has some nice recipes for condiments and since I have a cookbook collection..this was a nice addition!..
Thanks Amazon!

The best sandwich book I've purchased!
From the book, "Great sandwiches start with great ingredients, homemade mayonnaise..." The condiment recipes are my favorites (Oven-Roasted Tomatoes (I can eat these everyday), Hot Mustard (awesome), Roasted Garlic Mayonnaise, Lemon Mayonnaise, Balsamic Roasted Garlic--just to name a few). They add so much to the sandwiches.

In addition to the great recipes there is a chapter called "The Basics" in which they explain all the different breads, cheeses, meats, oils and vinegars they use in their recipes. It is quite informative.

I think this would make a great gift for anyone interested in cooking or eating :o)
... Read more

Book Description
Panini are little sandwiches that are put through a press that warms up the filling and gives the bread a delicious grilled flavor. Ten years ago, you would have had to get on a plane and gone to Italy to enjoy one, but today you can find panini everywhere--in Italian restaurants, restaurant chains like Panera, even higher-end supermarkets are selling panini in their take-out foods sections. Because its popularity, the panini press (think a small George Foreman Grill) has become the hottest selling small appliance on the market. Everyone is selling them. Williams-Sonoma and Sur La Table carry brands like LeCreuset, All-Clad, and Krups, while Target sells a Hamilton Beach model for less than $50 and Wal-Mart a Breadman version for $39.95.

Panini Express contains easy recipes for 70 deliciously different sandwiches you can make using your panini press. Panini Express does not confine itself only to authentic Italian Panini recipes, but instead will explore a world of flavors (like the Catskill Cubano with ham, turkey, Swiss, and a hoisin-lime dressing). In addition to the sandwich recipes, there are recipes for four homemade breads if you want your sandwiches completely from scratch, as well as for mayonnaises, spreads, and other tasty sandwich slathers to up the flavor quotient. ... Read more

Product Description
The panini is a grilled Italian sandwich, a popular menu item in bistros, cafs and delis. This cookbook is filled with easy-to-use recipes for vegetarian, seafood, meat, and dessert sandwiches. Also included are instructions on how to make the best panini, what tools are needed, and what ingredients to use. The recipes put a modern twist on celebrated classics such as the grilled New York reuben or the BLT bagini, and create classics-to-be like the raisin panini with maple syrup and ice cream. There are more than 50 recipes for almost every occasion.
96 pages, softcover.
Jo McAuley is a food stylist and cookery writer living in Paris, France. She has worked on a number of magazines and has written several cookbooks. ... Read more

Customer Reviews (4)

panini
Am very disappointed in this book - I only marked 3 or 4 that I even wanted to try.

good for the price
I was a bit disappointed. "Simple Italian Sandwiches" costs more but has a better selection and more information.

The Best Panini Book I've Found
I searched for a good panani cookbook to compliment a Christmas gift of a panini press/maker. While it's a small paperback, it has great recipes and it's all panini recipes. I looked at several books in the brick-and-mortar book stores and most gave panani sandwiches a passing glance and moved on to other recipes. At least McAuley stayed with the title of her book and didn't go astray. You'll also find a good mix of breakfast, lunch and dinner offerings and even some tasty all-veggie recipes. It's the best all-panani book I've found so far and well worth the small price.

The perfect sandwich!
Jo McAuley's PANINIsurveys the grilled Italian sandwich which is becoming so popular in bistros and delis in North America. You'd think panini sounds too exotic to produce at home, but quite the opposite: McAuley demonstrates it's the perfect sanwich for producing in a home kitchen and packs her cookbook with recipes for vegetarian, meat, and even dessert sandwiches to prove it. Color photos face nearly every page and encourage cooks to sample.
... Read more

Book Description

Move over pasta and pizza, here come panini, bruschetta, and crostini! The world of sandwiches, Italian style. These heavenly bread-based creations include recipes for breakfast, lunch, and dinner, antipasti, party foods, and delicious desserts and indulgences for any time of the day.

Customer Reviews (23)

Awesome appliance
I love this product and use it several times a week.Whoever suggested getting a paninni machine with flat cooking surfaces was right.You can do so many more things.Imagine french toast done perfectly with no flipping.Reheats pizza, rolls etc perfectally - and makes awesome sandwiches.No fat necessary for use.

Simply put: I'm returning it
This book was incredibly disappointing.Not ONE recipe in it looked worth-while.After reading the reviews of all the books, this one seemed to have the most positive response.But I wasn't impressed at all.In fact, I think I realized that the trick to a good panini is simply coming up with your own creations.You don't really need recipes to tell you how to make a good panini.Don't waste your time with this one.

Not so many cooked panini
We got this because it was a "suggested buy" to go with our Cuisinart Griddler. We were expecting recipes for cooked panini, but very few of these are.The recipes look delicious, the photos are gorgeous, but it wasn't really a good companion for our new appliance.

Outstanding
This was given as a gift to our daughter and at this time she has read through the book and has found a lot of dishes she wants to make.
It is very informative.

Still love it.
I bought this book over ten years ago, after I saw the chocolate sandwich on the cover. Tried it and LOVED it, as did my son. From there I just worked my way through the book and I can't remember being unhappy with anything I made from it. Surprised by the negative reviews posted just under mine but I guess if its not what you're expecting, then you're going to be disappointed.

That said, it's a fabulous sandwich book. ... Read more

Book Description
Panini sandwiches are just as healthy and convenient as their American cousins, but the ingredients revolve around luscious breads topped with healthy Mediterranean staples such as olive oil, garlic, vegetables, fish, low-fat ham, and tasty cheeses. Ingredients are available at any local supermarket, and these tasty combinations can be made in minutes. Try a new panini sandwich every day!

Excellent price for hardcover, beautiful photography.Developed in conjuction with Macy's stores. ... Read more

Customer Reviews (1)

deliciosos y diferentes
el libro es pequeño, de 120 paginas, pero viene con fotos grandes a todo color y con recetas ricas y diferentes, me gusto mucho, tiene una buena clasificacion de recetas: tramezzini, crostini, bruschetta y panini. ... Read more

Book Description
Whether the occasion is a picnic, lunch, brunch, or late night entertaining, sandwiches, panini, and warps provide a unique alternative to the usual fare. Sandwiches, Panini, and Wraps covers everything you need to create these taste-tempting meals. It begins with an overview of the sandwich from a historical perspective and then it deconstructs these multilayered concoctions. There’s an overview of breads, basic ingredients, and equipment used to create these recipes, providing readers with a knowledge base that they can use to create their own dishes.

This book features 50 recipes for everything from grilled sandwiches to cold sandwiches, wraps, pitas (including vegetarian and salad sandwiches), soups, salads, side dishes, condiments and spreads, and dessert suggestions to top off the savory meals with something sweet. The author also includes plenty of entertaining and serving suggestions.

Sandwiches, Panini, and Wraps is lavishly photographed and includes easy instructions and creative food ideas for the imaginative sandwich maker. ... Read more

Customer Reviews (2)

Sandwich book
It's a good book for some different sandwich /lunch ideas but it takes quite a few special ingredients to craft these meals.This is not the book to put some variety in your sack lunch that you take to work. THis is the book you need when you have you mother in law over for lunch and you want to impress her with an exotic sandwich

Delicious!
A fantastic book to use with your panini press.The recipes are bold and delicious.Say goodbye to boring sandwiches! ... Read more

Book Description
Paniniare Italian-style, crispy grilled sandwiches with a delicious hot filling of melting cheese, along with a variety of meat and vegetable fillings. They are simple to assemble, use no more than 4-5 ingredients, and can be cooked in an electric panini grill or a conventional stovetop grill pan.Jennifer Joyce's inventive recipes in this "Panini" cookery book include ideas for Breakfast Panini, such as Crispy Bacon, Spinach, and Sharp Cheddar; or Panini with Meat--try Spicy Italian Sausage, Caramelized Onions, Roasted Bell Peppers, and Mozzarella; or Vegetable Panini, such as Eggplant, Red Onion , Ricotta, and Sun-blush Tomato; or try an indulgent Sweet Panini filled with Kirsch-soaked Cherries, Nectarines, and Cream Cheese.Finally, use the recipes in the Condimenti chapter to make your own delicious pickles and mayos to serve alongside your panino. - Superb photographs for each recipe by William Reavell. - Perfect for weekend brunches, light lunches, and quick dinners ... Read more

Book Description
More than 100 recipes from the best pizzerias in the country!

Americans eat 23 pounds, or 46 slices, of pizza per year! Now here’s a comprehensive guide to all aspects of pizza making, from trade secrets, comparisons, and instructions for baking pans, stones, and pizza ovens to unique takes on different types of pizzas and paninis. With over 100 of the best recipes around, including some from America’s most famous pizzerias, this is the only book pizza- and panini lovers will ever need. ... Read more

Customer Reviews (2)

Simple and entertaining
Good book with simple recipes and great beginner tips.Entertaining to read and learned quite a bit about pizza.

Pizza Lifeblood
9/5/2007
The Complete Idiot's Guide to
Pizza & Panini:
Tantalizing Recipes that will Turn your
Kitchen into your Favorite Pizza Parlor
By Eric Sherman
A review/interview by Marty Martindale
For some pizza is a way of life, and if almost any food, though abbreviated, is supported by a crust, life becomes terribly good. Erik Sherman is a pizza purist. He is not looking for cooks who instinctively avoid yeast. He feels crusts are simple, ten of them, and he shares his years of well-learned tricks for simple success. He also lines out some tasty toppings and sauces for a wide range of pizzas, not just the Italian type, originally known as "tomato pie."
He divides his pizza recipes into four categories:Meat, Vegetable/Garden, Morning Pizza and Global. Global is especially interesting, for he gives recipes from nine cultures:from Indian to Scandinavian, Middle Eastern to Russian. What a great start for some unusual entertaining?
Sherman's Panini recipes run from the Ruben to the Oyster Po'Boy, a Tuna Meltdown and many more. These are followed by his Plant-Filled (vegetarian) Paninis. He internationalizes these too, specifying which of his nine bread doughs work best.
Crusts on either the pizza or the Panini need the correct textures. The pizza dough needs to be on the moist side for open texture, he emphasizes. "The more you hold back on the flour, the happier you will be with the result," he promises. With mixed grains, he advises making a porridge of these grains with water, then add the porridge mixture to the flour when you add the other ingredients.
After taking Sherman's "pizza/panini course," you will feel at home with phrases like, "Heavily dust your peel," which means you will generously lace your pizza paddle with cornmeal. You will also have mastered Sherman's 11-page glossary and find yourself using words like "Pissaladiere and Flaeskeaggekage!"You will also come away wanting to address whether or not a pizza stone in your life. Sherman's all for using a large, unglazed ceramic tile as pizza stone. He explains, "Pizzas in Italy cook in wood-fired ovens 700 to 900 degrees F. For this reason, get your conventional oven hotter by preheating your tile in the oven to 500 and waiting 30 to 45 minutes before inserting pizza. If your cheese topping browns before the crust is done, delay adding the cheese the next time." He feels pizza should be perfectly cooked in ten minutes.
Pizza, a life quest. In an interview, Eric tells us there will be more to the Complete Idiot's Guide to Pizza and Panini, and he will move it to the web with new appendices and much more. "Remember to experiment," he adds.
You can reach Martindale at FOOD SITE OF THE DAY.
... Read more

Book Description
Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured and uncured meats, poultry, seafood, vegetables, and condiments. From Mortadella and Prosciutto di Parma Panini to Artichoke and Tuna Panini, this satisfying collection elevates the common sandwich to sophisticated lunch or dinner fare. ... Read more

Product Description
New study of the nature of Indian linguistic theory, role of Panini. careful research, clear writing. a major work on the field of Indian religion, language tradition ... Read more

Amazon.com
"Earthly simplicity," Evan Kleiman calls the certain essential extra that makes the foods of Angeli Caffé in Los Angeles so special. "Angeli food," she writes, "is 'roots food' served in a city where roots are hard to see or find.... It is a cucina reduced to the most basic elements.... Food reduced to basic taste components where nothing is covered up; complexity simply for its own sake is banished."

Chef, restaurant owner, and food writer Evan Kleiman starts Pizza Pasta Panini with a pizza dough recipe that will make enough dough for four eight-inch pizzas. This is intentional. The biggest secret to "successful" pizza, Kleiman reveals, is making the dough frequently (learning through repetition) and always having some on hand, either in the freezer or in the refrigerator. "The more you do it," she writes, "the easier and more natural it becomes--like most things in life."

And what a life. For it includes recipes for pizza, calzone, sfincione (the double-decker pizza of Sicily), panzerotti (which are little calzone fried in oil), focacce, and savory tarts, delectable treats one and all. You'll also find recipes for pastas to match the seasons and their ingredients. There are recipes as well for panini, cicchetti (Venetian antipasti), bruschetta, and tramezzini (an Italian translation of English tea sandwiches). All of it is straightforward and easy to accomplish, particularly the more you do it.

While all these recipes (some 200) are deeply rooted in the Italian rustic tradition, Kleiman doesn't for a moment overlook her immediate whereabouts. This is a Los Angeles cookbook, but one based on truth, not artifice. And that's why Faith Willinger describes the food of Angeli Caffé as "cucina rustica from the provincia California." Pull up a chair, assemble some basic ingredients, then tuck in to deceptively simple food that will reshape your palate, if not your state of mind. --Schuyler Ingle Book Description
Evan Kleiman easily qualifies as one of the leading interpreters of Italian cuisine. Available for the first time in an affordable paperback edition, Angeli Caffe Pizza Pasta Panini offers a decade of treasured recipes that have won the hearts of the adoring customers who frequent her hip and modern Angeli Caffe in the heart of Los Angeles. As usual, Evan has created recipes with her name written all over them-simple, unadorned, rustic, yet unfailingly fresh and original. Fans line up nightly to eat her imaginative filled and flat pizzas, inspired focaccia, savory tarts, breads, snacks, and spirited pastas. Now home cooks can make any one of the 200 recipes in less time than they would spend waiting in line at the ever-popular Angeli Caffe! ... Read more

Customer Reviews (2)

Italian made delicious and easy
As a restauranteur for over 10 years I have read and cooked with hundreds of books.Ms. Kleinman's recipes are simple and delicious.My favorites include the Pizza Salsicce, Pasta Muro Leccese as well as the Polenta andall the basics.Her uncooked Tomato Sauce has become a staple in my home. This is a great book for the Home Chef.

fantastically simple recipes for Italian trattoria cuisine
The restaurant cookbook of Angeli Caffe in Los Angeles conveys the passion and simplicity of its Italian trattoria cuisine with recipes for the important triad of pizza, pasta, and panini as well as complimentary elements of calzone, sfincione, panzerotti, focaccia, cicchetti, bruschetta, and tramezzini.One basic recipe for pizza dough suffices for use in the pizza recipes and emphasizes this simplicity.Recipes are introduced with a short description providing background, significance, and/or tidbits of culinary knowledge.Nothing short of a visit to the restaurant should satisfy you after reading this cookbook! ... Read more

Product Description
This issue Freema Agyeman gives DWM the inside scoop on how Martha will have changed when she next meets up with the Doctor in Series Four... "She'll actually be in a relationship by that point, so that part of her soul is fulfilled," Freema hints, "so I think she'll look at her relationship with the Doctor with fresh eyesolder and much, much wiser. The last time they will have seen one another is after she's just saved the world, so she went out on a high. And then they meet up again... so I imagine that theyll be sizing each other up a bit!" Also this issue, the mag goes behind the scenes on the Master's death scenes - and travels back to his very first appearance with a Fact of Fiction article on 1971's Terror of the Autons. ... Read more

Product Description
Say goodbye to Englands Rose in the new issue of Doctor Who Magazine... This issue, theres a special tribute to Rose Marion Tyler, the shop girl who dropped everything to travel through time and space with a Time Lord in his TARDIS. Also, theres an interview with Doctor Whos casting director, Andy Pryor, asking him how he goes about getting the best actors around to appear in BBC Ones award-winning drama series. ... Read more

Product Description
In DWM 384, both DEREK JACOBI and JOHN SIMM speak exclusively about breathing new life into the Doctor's old nemesis... Ive tried to explain to my son that his dad is going to be, like, the epitome of evil, John Simm laughs, but if I say, I have a fight with Doctor Who, and ask him who he wants to win, hell say Doctor Who! Its one of those opportunities, though, to impress your son in a massive way, and that was just too good to turn down. Julie Gardner was trying to find something for me to do in it, and I kept saying, Look, Im not being painted blue! And then Julie and Russell T Davies said, What about the Master? As soon as they said that, I was like,Youre kidding? Oh yeah! I got really excited about it, but I just had to sit on the news. I wanted to tell people, IM GOING TO BE THE MASTER!!! But it was a secret. Hmft. Also this issue, there's a preview of the devastating climax to Series Three, Last of the Time Lords, as the Doctor, Martha and Jack struggle to save the Earth from the Master's clutches. ... Read more

Book Description
Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances.This all-new collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal.

Yet this is more than just a sampling of Italian classics.Nick's recipes for pizza, pasta, and panini are imaginative and contemporary interpretations.He enlivens traditional pizzas-baked, fried, or stuffed-with unusual ingredients and makes pasta from scratch as simple as 1-2-3. And in Nick's hands, easy-to-make sandwiches and breads, for which Italy is famous, become works of art.

Nick Stellino's Passione speaks as much to the heart as it does to the taste buds.It draws on the rich culinary history of Nick's native Italy, shares the secrets of Italian home cooks, and features unique touches that could only come from this charismatic personality. ... Read more

Customer Reviews (1)

Wow!
I own all of Nick Stellino's books but had used this one least b/c of my fear of pasta, pizza, and panini--in other words, the ever-dreaded carbos! But it's fall now, and I was ready to throw my fear of carbo-loading to the wind...first stop, PIZZA.Today was my 'maiden voyage,' (and I had hoped it wouldn't end up like that of the Titanic!).I couldn't believe what smooth sailing it was.Nick gives alternate kneading methods, by hand or mixer--I chose the easy way out!I made enough dough for four 12" pizzas. (I got carried away with myself b/c it took no time or effort at all).Didn't have mozzerella to make pizza, so Nick conveniently had flatbread recipes--and that was where I began.With some fresh rosemary, garlic, a hint of red pepper,a sprinkle of parmesan cheese and olive oil, it was so simple and came out of the oven looking like...well, bread!Like it was supposed to...not a 'wannabe,' but the real thing.I impressed myself, I must say. I'll make it for a dinner I'm planning to give next weekend. Dough is easily refrigerated or frozen to use whenever.Another pleasant surprise--Nick tells you how to make pizza sauce, no need to buy it--using canned, jarred, or homemade as a base, then adding a few extra ingredients, blending in processor, done.That's another item crossed off my pizza grocery list. It was like he was leading me by the hand.I am so glad I had this book in my kitchen library.I'm getting ready to dive into pasta, and I know I'll be using this book again. ... Read more