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Article: ART OF THE GRILLED CHEESE MANY VARIATIONS - FROM CLASSIC TO CONTEMPORARY.(U)(Recipe)
- Article from:
- Daily News (Los Angeles, CA)
- Article date:
- September 22, 2004
CopyrightCOPYRIGHT 2004 Daily News. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Natalie Haughton Food Editor
There's something warm, cozy, irresistible and enticing about biting into a crispy, homey sandwich oozing with stretchy strands of soft, melted cheese.
``Grilled cheese is the food of childhood memories. It's simple food. It's diner food. It's kid food. And it's adult fare, too,'' says Laura Werlin, author of the just-released, ``Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker (Stewart, Tabori & Chang; $16.95).
``It is the ultimate comfort food - and people love it,'' says Nancy Silverton, co-owner of Los Angeles' Campanile restaurant, founder of La Brea Bakery and ...