The Encyclopedia of Sandwiches is Released Today!

Hundreds of millions of you who read this post today will also eat a sandwich. OK, maybe hundreds of millions of you won't read this post (it is a Tuesday, after all), but you will eat a sandwich.

Will it be a classic breakfast sandwich of tender eggs, melty cheese and crisp bacon on a toasted English muffin? A humble lunchtime ham and cheese? Perhaps it'll be a delightfully gloppy Sloppy Joe with the kids for dinner.

Everyone loves sandwiches. That's because they are among the most democratic of foods. They can be eaten in your car at lunchtime and over the kitchen sink at midnight. They can be a quick snack or a bona fide meal. Decadent or plain, six inches or six feet, sandwiches have always been filling, unfussy, honest food.

The New Yawk Reuben 

Now, there is an entire book dedicated to the glorious sandwich: Today is the official release date of The Encyclopedia of Sandwiches, written by yours truly. It was a labor of love and gluttony. (I gained five pounds while testing the sandwiches and had to upsize, um, upgrade my skinny jeans.)

The book shares recipes, history and trivia for 110 beloved sandwiches and includes over 400 variations. Each sandwich, as you can see from the images here, is accompanied by a full-color, gorgeous photo beautifully styled by Adam C. Pearson and photographed by Matt Armendariz of Matt Bites. Thank you, gentlemen, for your talent, creativity and hunger!

Wine-worthy Prosciutto and Fig Sandwich

The book would never have been as tasty without the guidance of my editor, Margaret McGuire. Thank you for your support, wisdom and humor. Many thanks to Jenny Kraemer for her fresh, stylish design and to sandwich aficionados Jane Morley and Alenxandra Bitzer for their research and editorial support.

Thank you, Food Blogga readers, for your encouragement and support. You are fabulous! Finally, thanks to my dad thanks for proudly telling every person in Rhode Island about this book. To my mom for happily testing every recipe in this book. And to Jeff, for eating every sandwich in this book. Often more than once. And for never complaining when his jeans got tight.

Pulled Pork Sandwich -- Oink! Oink! 

In The Encyclopedia of Sandwiches, you'll find cherished classics such as Peanut Butter and Jelly, Fluffernutter and the Muffuletta as well as perky up-and-comers including The Cubano, the Artisanal Grilled Cheese Sandwich and the Vietnamese Banh Mi.

The Mexican Torta. Get ready to unbutton your jeans. 

Regional favorites such as Hawaii's Spamwich, New Orleans's Po' Boy and Pittsburgh's Primanti are included along with quirky creations such as The Potato Chip Sandwich, The Chow Mein Sandwich and The Doughnut Sandwich.

The virtuous Veggie Sandwich

Belly-busters such as the Italian Hoagie, The Muffuletta and the all-American Jucy Lucy, or "inside-out" cheeseburger, share space with Skinny Sandwiches including the Grilled Portobello Sandwich, the Salmon Sandwich and The Roasted Vegetable Panini.

We all scream for Ice Cream Sandwiches!

You didn't think we'd leave out desserts, did you? The book has several sweet options including the kid-friendly Banana Split Sandwich, the adult-friendly Nutella Sandwich and everyone's favorite frosty treat, the Ice Cream Sandwich.

Whether you're a carnivore, vegetarian or omnivore, you'll find plenty of tasty options between sliced bread in The Encyclopedia of Sandwiches.

The Encyclopedia of Sandwiches, Recipes, History, and Trivia for Everything Between Sliced Bread (April 5, 2011). Published by Quirk Books and distributed by Random House, Inc.

Would You Like a Review Copy of My Book, The Encyclopedia of Sandwiches?

How do you keep a Dagwood from toppling over? Who created the macho Muffuletta? What makes a deviled ham sandwich devilish?

Discover these answers and more in The Encyclopedia of Sandwiches, a chunky little cookbook dedicated to everything between sliced bread, written by yours truly, Susan Russo.

Hero. You have to be a hero to finish one. 

The Encyclopedia of Sandwiches shares recipes, history, and trivia for over 100 beloved meals between sliced bread. Each sandwich, as you can see from the images here, is accompanied by a full-color, gorgeous photo beautifully styled by Adam C. Pearson and photographed by Matt Armendariz of Matt Bites.

The Muffuletta or "Muff." Despite its dainty nickname, it's pure machismo.

You'll find cherished classics such as Peanut Butter and Jelly, Fluffernutter and the Muffuletta as well as perky up-and-comers including The Cubano, The Nutella Sandwich and the Vietnamese Banh Mi.

Hawaii's Spamwich is suspicious yet delicious.

Regional favorites such as Hawaii's Spamwich, New Orleans's Po'Boy and Pittsburgh's Primanti are included along with quirky creations such as The Potato Chip Sandwich, The Banana Split Sandwich and The Doughnut Sandwich.

Salmon Sandwich, a modern take on the classic fish sandwich.

Belly-busters such as the Italian Hoagie, the Mexican torta and the all-American Jucy Lucy, or "inside-out" cheeseburger, share space with Skinny Sandwiches including the Grilled Portobello Sandwich, the Salmon Sandwich and The Roasted Vegetable Panini.

Whether you're a carnivore, vegetarian or omnivore, you'll find plenty of tasty options between sliced bread.

The Encyclopedia of Sandwiches will be released on April 5, 2011, but you can pre-order your copy today! 

Would you like a review copy for your blog? If so, here's what how it will work:
1. Email Eric Smith at: eric AT Quirkbooks DOT COM. Send him your blog url and your name.

2. Post a review of the book on your blog anytime during the month of April.

3. Please link to The Encyclopedia of Sandwiches Amazon page, to Quirk Books's website and to me, Food Blogga.

4. Accept a BIG warm-hearted thanks from me! And if you come to San Diego, I'll make you a big, bad meatball sub.

Please note that quantities are limited, so contact Eric soon if you'd like a copy!

The Encyclopedia of Sandwiches, Recipes, History, and Trivia for Everything Between Sliced Bread (April 5, 2011). Published by Quirk Books and distributed by Random House, Inc.

Would You Like a Review Copy of My Book Recipes Every Man Should Know?

Woo-hoo! I'm thrilled to say that as of this morning, my book Recipes Every Man Should Know, co-authored with Brett Cohen, has only one copy left for pre-sale on Amazon! Thank you so much to all of you who have already purchased a copy. And for those of you who would still like one, don't worry, they're ordering more.

This little, hardcover, black book details a number of recipes that... well, every man should know. You'll find manly breakfasts like Sausage and Egg Breakfast Hash, gut-filling dinners like Jambalaya, and lots of bacon-spiked foods, including guacamole and brownies! All this goodness for a modest $9.95. Can you say Christmas stocking stuffer?

Would you like a review copy for your blog? If so, here's how it will work:

1. Email Eric Smith eric AT quirkbooks DOT COM. Tell him your name and blog URL. Please put REMSK review copy in the subject line.
2. Post a review of the book on your blog anytime during the month of November.
3. Please link to the Recipes Every Man Should Know Amazon page, Quirk Books' website Irreference.com, and to me, Food Blogga.
4. Accept a BIG warm-hearted thanks from me, and if you're really sweet, maybe even some freshly baked biscotti!

Please note that quantities are limited, so contact Eric soon if you'd like a copy!


You can read more about the book here.

My Book, Recipes Every Man Should Know, Is Available for Pre-Sale on Amazon!

I just returned from the amazing BlogHer Food '10 conference in San Francisco. I am thrilled and humbled to tell you that my little black book, Recipes Every Man Should Know, co-authored with Brett Cohen, was the first book to sell out at their authors' table! (Insert sounds of horn-tooting by me.)

Would you like a copy of Recipes Every Man Should Know or a copy for a hungry guy in your life? It's available for pre-sale on Amazon right now, and it's only $9.95!

Why should men cook?

1. Women think men who cook are sexy.
2. It involves fire, sharp instruments, and meat.
3. Women think men who cook are sexy, and it involves fire, sharp instruments, and meat.

Need more reasons?

4. It's cheaper than eating out all the time, which means more money for other stuff.
5. It's healthier, which is also sexy.
6. If you cook for your friends, they'll buy you drinks.

That's why you've got to have a copy of Recipes Every Man Should Know. This little black book is packed with easy, delicious recipes that will impress family, friends, and, most importantly, the ladies.


It's never too early to get him started in the kitchen.

Not sure which pots and pans to use? We tell you. Don't know the difference between dicing and slicing? We explain. Not sure how many pints are in a quart? Two. No matter the occasion, we've got recipes that won't fail you:

• Tailgating? Jumbalaya and Beef-and-Beer Chile
• Throwing a party? Beer Margaritas and BuffaloWings
• Dinner alone? Perfect Panfried Pork Chops
• Romantic dinner for her? Creamy Shrimp Fettucine 
• Sunday breakfast with the kids? Better-Than-IHOP Chocolate Chip Pancakes

We've even got recipes for "The Hangover Cure," (yes, it works), The Perfect Burger, No-Bake Cheesecake, and more! All this goodness fits snugly in your back pocket, so you don't even need a grocery list. What more could you ask for?

Want to buy a copy for yourself or for a guy in your life? It makes a great Christmas gift or stocking stuffer for only $9.95! Order your copy of Recipes Every Man Should Know through Irreference.com or through Amazon.com today!

Photo Credits: Creative Commons, Flickr: Australian War Memorial Collection and Hadassah Williams.

A Sugar Plums Recipe and A Field Guide to Candy Cookbook Give-Away!

Have you ever wondered why it's called "salt water taffy" when there's no salt water in it? How about how to make gummy bears or homemade marshmallow chicks (yup, I'm talking about Peeps)?

If so, then treat yourself to a copy of Anita Chu's Field Guide to Candy from Quirk Books. While you're at it, you might want to treat a foodie friend to a copy as well because it's a great Christmas gift. (In full disclosure, I am writing two books for Quirk Books. They have donated this book for the give-away, but I am not being remunerated for this post.)

This little book is packed full with over 100 candy recipes that are divided into playful categories, such as "cream, sticky, chewy," "nutty," and "fun and simple classics." Anita includes just about every type of candy imaginable from American classics, such as Peppermint Patties, Caramel Corn, and Gumdrops to international confections, such as Chinese Date-Walnut Candy, Sesame Halva, and French Pralines. Each recipe is preceded by a brief history that offers both informative facts and quirky food history tidbits.

Just reading through the book will likely give you a much greater appreciation for candy-making, which can be quite challenging. To help you out, each recipe comes with handy icons reminding you to, say, line a baking sheet with parchment paper or to use a food processor. Anita's instructions are clear and detailed, though some recipes require candy-making skills and/or lots of patience (which I sorely lack). Fortunately, there are plenty of beginner-level candy recipes for those of us who aren't yet ready to tackle marzipan fruit. There are also attractive color photos of all of the candies as well as a thorough introduction to candy making, including essential kitchen tools and notes on working with chocolate and sugar.



You can roll sugar plums in either shredded coconut or confectioners' sugar.

Since it's Christmas time, I chose to make Anita's Sugar Plums recipe. Anita writes, "When visions of sugarplums dance in children's heads, it would be interesting to know exactly what sugarplums they dream of." She explains that historically "sugarplums," referred to a wide variety of candies, but more recently have come to refer to "soft, sticky balls of dried fruits and nuts, often rolled in shredded coconut or confectioners' sugar. They do not necessarily contain plums."

According to Anita, "Sugarplums were immortalized in Clement Clarke Moore's poem "A Visit from St. Nicolas" and "Tchaikovsky's Sugar Plum Fairy in the Nutcracker." Hence our association of sugarplums with Christmas. That's why I'm adding my sugarplums to the stash of Christmas cookies we've got here.

Want to share in our big, festive Eat Christmas Cookies event? Find out how here. The deadline is Sunday, December 20th at midnight PST.

Now for the give-away! To enter for a chance to win a copy of Field Guide to Candy, just tell me why you'd like to win the book. The deadline is Saturday, December 19th. The winner must provide his or her full name and mailing address. As an extra bonus, if you have submitted a cookie to the Eat Christmas Cookies event, or do so by the 19th, you will double your chances of winning the book. Good luck!

And don't forget to enter for a chance to win a nifty foodie art reusable tote bag by California artist, Nicole Docimo. Deadline is Thursday, December 17th. 

Update: December 21st: Congratulations to Rocquie of Sage Trifle who won Nicole's tote bag and Annalise of Palate Pioneer who won the Field Guide to Candy!

Sugarplums 
(Recipe from Field Guide to Candy by Anita Chu; Quirk Books, 2009.)
Makes about 30
Print recipe only here.

2 cups almonds, toasted and roughly chopped
1 cup dried apricots
1 cup pitted dates
1 teaspoon ground cinnamon
2 teaspoons grated orange zest
2 tablespoons orange juice
1 tablespoon honey
Unsweetened flaked coconut for rolling

1. Line a baking sheet with parchment or wax paper.

2. Combine almonds, apricots, dates, cinnamon, and zest in a food processor and process into a finely ground mixture.

3. Add orange juice and honey, and combine until the mixture becomes a sticky ball.

4. Pinch off pieces of the mixture and form into 1-inch balls. Roll in coconut. Place on the baking sheet for about 1 hour until firm.

Notes: You can substitute the fruits and nuts in this recipe. Dried cherries, figs, or raisins work well, as would hazelnuts, pistachios, or pecans. Try adding chopped candied ginger or candied citrus peel.

You might also like these easy-peasy Christmas candies and cookies from Food Blogga:
Mom's Peanut Butter Fudge
Chocolate Dipped Coconut Macaroons
Hello Dolly Cookie Bars

Anita Chu writes the delicious blog, Dessert First, and is also the author of the successful Field Guide to Cookies.