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Description - A Super Upsetting Cookbook About Sandwiches by Tyler Kord

"Tyler and his approach to sandwiches are equal parts clever, hilarious, and deeply dirty (in all the right ways). I'm obsessed with the never-ending possibility of what a sandwich can be, and so I'm a supreme fan girl of everything that Tyler and his crazy mind inserts between these pages and two pieces of bread." -Christina Tosi

"Tyler and his approach to sandwiches are equal parts clever, hilarious, and deeply dirty (in all the right ways). I'm obsessed with the never-ending possibility of what a sandwich can be, and so I'm a supreme fan girl of everything that Tyler and his crazy mind inserts between these pages and two pieces of bread." -Christina Tosi

Known genius and broccoli savant Tyler Kordischef-ownerof thelauded No.7Subshopsin New York. Heis alsoa fabulously neuroticmanwhodirectshisenergyinto ruminations on sandwich philosophy, love, self-loathing, pay phones, getting drunk in the shower, Tom Cruise, food ethics, and what it's like having the names of two different women tattooed on your body.

But being a chef means that it's your job to make people happy, and so, to thank you for being there while he works out his issues, he offers you this collection of trulyexcellentrecipes, like roast beef with crispy shallots and smoky French dressing, a mind-blowing mayonnaise that tastes exactly like pho, or so many ways to make vegetables into sandiwches that you may never eat salad again. A Super Upsetting Cookbook About Sandwiches will make you laugh, make you cry, and most of all, make you hungry.

Buy A Super Upsetting Cookbook About Sandwiches by Tyler Kord from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9780804186414
ISBN-10: 0804186413
Format: Hardback
(185mm x 236mm x mm)
Pages: 192
Imprint: Random House Inc
Publisher: Random House USA Inc
Publish Date: 14-Jun-2016
Country of Publication: United States

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Author Biography - Tyler Kord

TYLER KORD is chef-owner of the No. 7 restaurant group. He graduated from Oberlin College with a BA in English before attending the French Culinary Institute, where he stayed on to be sous chef to Alain Sailhac for four years. He then worked as sous chef at Jean Georges Vongerichten's restaurant Perry St. before opening No. 7, which was named one of the top 10 new restaurants in the country by Bon Appetit.

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