The BLT Cookbook
Book cover
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| Author | Michele Anna Jordan |
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| Country | United States |
| Language | English |
| Subject | Cooking |
| Genre | Non-fiction |
| Publisher | William Morrow Cookbooks |
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Publication date
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June 3, 2003 |
| Pages | 160 |
| ISBN | |
The BLT Cookbook is a cookbook about the preparation of bacon, lettuce, and tomato (BLT) sandwiches. It was written by Michele Anna Jordan and was published by William Morrow Cookbooks in the United States in June 2003. Jordan is a food writer and has written for The Press Democrat; The BLT Cookbook is her 14th published book. She researched the book for ten years and in the process she taste-tested hundreds of variations on the sandwich, describing it as America's most beloved sandwich. She instructs the reader on how to acquire and prepare the best ingredients for the sandwich. The book includes recipes with varying ingredients, though each recipe includes tomatoes. Many recipes in the book are not sandwiches, and include appetizers, soups, salads, and desserts. Jordan also suggests wines to accompany the sandwich.
The book was positively received, and the National Pork Board highly recommended it. A review in The Detroit News said that the book includes "mouthwatering recipes", and the San Francisco Chronicle called it a "neat little book" on the subject. The food editor for the Daily Herald wrote that the book's recipes "will surely shake up your next toasted meal". The Anchorage Daily News called it the "definitive book" on the BLT sandwich.
The BLT Cookbook discusses the author's love of the BLT sandwich, which according to Jordan is "America's favorite sandwich". The author wrote, "There are times when the BLT just tastes right, primal and true, the best thing you could ever eat. The play of the salt and acid, the silk of the tomato against the salt crunch of the bacon ... It is sheer delight." She discusses ways the combination can be used in soups, appetizers, and salads. Recipes are provided for multiple versions of the BLT sandwich. Jordan writes that to make the best sandwich, one should select the finest ingredients. She recommends shopping at farmers' markets for fresh tomatoes, a butcher for choice bacon, and a bakery for fresh bread. The author recommends mayonnaise brands Hellmann's and Best Foods, and Niman bacon from California. Jordan writes, "For lettuce, remove the first outer leaf and then use only the next three layers. Further in, iceberg lettuce gets a little cabbagey."
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