Open Faced
Toasted tradition gets a modern makeover. Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner. Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwich...
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Toasted tradition gets a modern makeover. Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner. Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more. Go beyond butter with inspired flavors like: ⢠Provençal Tuna and Vegetable Salad ⢠Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts ⢠Curried Egg Salad with Mango Chutney, Raisins, and Cashews ⢠Meatballs with Beet and Apple Salad With easy yet elegant recipes and romantic photography, this cookbook makes a striking gift for anyone who finds comfort in a warm slice of bread. Karen Kaplan holds Le Grand Diplôme dâEtudes Culinaires from La Varenne Ecole de Cuisine in Paris. She has taught at both USC and UCLA and contributed to five cookbooks. She worked at Bon Appétit magazine for twenty years, and was in charge of the only issue to win a National Magazine Award while the magazine was based in Los Angeles. She has also been a culinary consultant for two Food Network shows: Extreme Chef and Chef Wanted with Anne Burrell. Karen was also the restaurant critic for LA Weekly for seven years and produced her own food-based radio show in Santa Monica.
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