The Hot Brown

Louisville's Legendary Open-Faced Sandwich

Nonfiction, Food & Drink, International, USA
Cover of the book The Hot Brown by Albert W. A. Schmid, Red Lightning Books
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Albert W. A. Schmid ISBN: 9781684350315
Publisher: Red Lightning Books Publication: April 13, 2018
Imprint: Red Lightning Books Language: English
Author: Albert W. A. Schmid
ISBN: 9781684350315
Publisher: Red Lightning Books
Publication: April 13, 2018
Imprint: Red Lightning Books
Language: English

Originally created at its namesake the Brown Hotel in Louisville, Kentucky, the Hot Brown began as turkey on bread, covered with Mornay sauce and topped with tomato wedges and two slices of bacon. Today, this delicious sandwich has been developed into an entire industry of Hot Brown fries, pizza, salads, and much more. Did the Hot Brown have humble beginnings as a tasty way to use up kitchen scraps, or was it invented to ward off hangovers–scandalous since the first Hot Browns were served during the Prohibition? Chef Albert W. A. Schmid shares the legends that surround the dish and treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel way), and Louisville-inspired cocktails such as Muhammad Ali Smash.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Originally created at its namesake the Brown Hotel in Louisville, Kentucky, the Hot Brown began as turkey on bread, covered with Mornay sauce and topped with tomato wedges and two slices of bacon. Today, this delicious sandwich has been developed into an entire industry of Hot Brown fries, pizza, salads, and much more. Did the Hot Brown have humble beginnings as a tasty way to use up kitchen scraps, or was it invented to ward off hangovers–scandalous since the first Hot Browns were served during the Prohibition? Chef Albert W. A. Schmid shares the legends that surround the dish and treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel way), and Louisville-inspired cocktails such as Muhammad Ali Smash.

More books from USA

Cover of the book The History of Brazil - History Book 4th Grade | Children's Latin American History by Albert W. A. Schmid
Cover of the book S Is for Southern by Albert W. A. Schmid
Cover of the book Lola by Albert W. A. Schmid
Cover of the book Who Was Daniel Boone? by Albert W. A. Schmid
Cover of the book Caddo and Comanche: American Indian Tribes in Texas by Albert W. A. Schmid
Cover of the book Riding Chance by Albert W. A. Schmid
Cover of the book Zia by Albert W. A. Schmid
Cover of the book The Taste of Country Cooking by Albert W. A. Schmid
Cover of the book What Were the Negro Leagues? by Albert W. A. Schmid
Cover of the book Das große Smoker-Buch by Albert W. A. Schmid
Cover of the book Kumak's Fish by Albert W. A. Schmid
Cover of the book America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants by Albert W. A. Schmid
Cover of the book New Prairie Kitchen by Albert W. A. Schmid
Cover of the book Martha's Vineyard Cookbook by Albert W. A. Schmid
Cover of the book The Length of a String by Albert W. A. Schmid
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy