A cookbook of 75 recipes of all the excellent sandwiches, soups and sweets from this NY hotspot, with all components made from scratch.; 75 unique recipes for much more than sandwiches.; With more than 50 photographs of the food, faces and shop as well as illustrations by Elizabeth Schula, this book packs in tons of personality.; The writing in this book is wonderful and evocative, making it as fun to read as it is to cook from.
Caroline Fidanza, the primary author of Saltie, has a diverse and definitive history as a chef.
'Caroline Fidanza and crew have done something special at Saltie:
taken a small mountain of finely-tuned, well-tested and well-loved
recipes that would put any restaurant on the map - as they did when
Ms. Fidanza ran Diner - and distilled out frip and finery. What she
and her partners offer between these covers (and at Saltie) is a
roster of dishes so much more generous, more delicious, and more
intelligent than any other "sandwich cookbook" that it feels almost
cheap to call it that. But that's what it is, and its modest,
welcoming and inspiring approachability help it stand out in the
chef's cookbook crowd. The stories are good reading, the kitchen
wisdom is actually wise, and the recipes scream "COOK ME." ' -
Peter Meehan, co-editor Lucky Peach magazine
"It's hard to talk about Saltie. Too easy to dismiss it as merely a sandwich shop. In a time when broad, white plates smeared with science and dotted with masculine, dildoic bravado are considered high art, Saltie makes the heroic plea for serving the common man an elemental, delicious food borne out of decades in the best kitchens in New York. I can't think of a more unintentional subversive act or a more profound work of love than the pleasure of a Saltie sandwich. You're my heart. I love you." - Tom Mylan, The Meat Hook, Brooklyn NY