Cult Sando: Classic and modern recipes for the popular Japanese sandwich

Description

The expert guide to sandwich perfection. In Japan, you'll find sando everywhere: on convenience store shelves, Shinkansen menus and even vending machines. Like hambagu, kareraisu and korokke, they are part of the culinary food group known as yoshoku (Western food), but their recent cult status has made them a popular snack enjoyed all over the world. Chef Jimmy Callaway's passion for sando perfection has assembled the ultimate collection of simple and oishii (delicious) recipes for you to make at home. With stunning photography and a kawaii konbini-themed graphic layout, the recipes are divided into classic, vegetable, seafood, meat and sweet ingredients. From Japanese favourites such as egg salad and pork katsu, to more contemporary fillings like mortadella, tofu or ice cream, you're bound to stumble upon your next cult sando within the pages of this book. PRAISE FOR CULT SANDO 'I've spent many a late night observing Jimmy pursue his craft; Cult Sando will inspire you to take your sando game to the next level.' Lennox Hastie 'Jimmy's passion and energy is infectious. And, just like him, this book is full of joy.' Elizabeth Hewson, author of Saturday Night Pasta 'If you love food then this is an absolute staple for the pantry. A modernist take on my fave 'go-to' Japanese snack with some classics as well - a gift that keeps on giving!' Dominic Smith, Gourmet Traveller magazine 'I trust very few people to stack me a proper sando. Jimmy is on speed dial #1.' Lucy Tweed, food stylist and author of Every Night of the Week 'Jimmy brings his style, flair and personality to every recipe in this book.' Colin Fassnidge, award-winning chef and host of Kitchen Nightmares

Jimmy Callaway has worked as a professional chef for over fifteen years at some of Sydney's top restaurants, including the Four in Hand Dining Room, Oscillate Wildly and Firedoor. After leaving Firedoor, he pursued a food pilgrimage to Europe and settled in Emilia-Romagna, a region in the north of Italy, where he lived above a restaurant, learned to make pasta and educated himself on the Italians' uncompromising passion for regionality and produce. Through travel, Jimmy has gained a passion for understanding people and culture through the lens of food. He also works as a freelance recipe developer and food writer for publications like Gourmet Traveller, and in food production for television. Cult Sando is his first cookbook.