Max's World of Sandwiches

A Guide to Amazing Sandwiches

Max Halley, Benjamin Benton

$45

Hardback

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English

Hardie Grant Books (UK)
02 May 2024

Quick & easy cooking

Max’s World of Sandwiches is broken into two sections: sandwiches and components. The sandwich recipes marry the elements in the components section, putting every tip and trick available into world-class sandwiches. The components section will include the key tenets of any sandwich – think bread, sauces, fillings, condiments and adornments of all kinds.

Sandwich recipes range from incredibly easy, such as A Prawn Cocktail Sandwich and A Hot Cross Bun Sandwich with Salted Caramel Ice Cream, to more time-consuming, such as A Porchetta Sandwich and A Tuna Katsu Sando.

Max’s World of Sandwiches enables home cooks to learn all the tips and tricks of sandwiches, and ultimately to create the sandwiches of their dreams.

By: Max Halley, Benjamin Benton
Imprint: Hardie Grant Books (UK)
Country of Publication: United Kingdom
Dimensions: Height: 247mm, Width: 173mm, Spine: 28mm
Weight: 1.030kg
ISBN: 9781784886004
ISBN 10: 1784886009
Pages: 272
Publication Date: 02 May 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Max Halley changed the sandwich. As a professional sandwicher he owns London’s world famous Max’s Sandwich Shop and regularly appears on TV, radio and across the media in the UK and internationally (Sunday Brunch, MasterChef,Top Chef, etc). He writes for The Guardian, The Evening Standard, Drake’s and a slew of other publications. Ben Benton is a cook and writer.

Reviews for Max's World of Sandwiches: A Guide to Amazing Sandwiches

"""The owner of London's Max's Sandwich Shop argues that the greatest breakfast sandwich of all time is a crusty roll with back bacon, seared scallops, and mayo, with hot sauce, lemon juice, or malt vinegar. He piles white bread with roasted celery root, boiled eggs, tonnato sauce, capers, and potato chips. And that's just the beginning. This book is a wild, delightful ride.""--Maggie Hoffman, Epicurious,"