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There’s a book in my collection called Open Sandwiches and Cold Lunches: An Introduction to Danish Culinary Art by Asta Bang and Edith Rode. It was published in 1948 and may be the most opinionated book on sandwiches ever.
From the bread, to the butter, to the mayo, and the order of eating the sandwiches, there’s the right way and the wrong way. There are recipes for apple and onion lard, Royal Air Force Sandwich, Sunday Liverpaste and the more pedestrian shrimp, egg and herring sandwiches. The book will resurface periodically, reminding me to put words to my open-faced sandwich thoughts.
Article content
There’s a book in my collection called Open Sandwiches and Cold Lunches: An Introduction to Danish Culinary Art by Asta Bang and Edith Rode. It was published in 1948 and may be the most opinionated book on sandwiches ever.
From the bread, to the butter, to the mayo, and the order of eating the sandwiches, there’s the right way and the wrong way. There are recipes for apple and onion lard, Royal Air Force Sandwich, Sunday Liverpaste and the more pedestrian shrimp, egg and herring sandwiches. The book will resurface periodically, reminding me to put words to my open-faced sandwich thoughts.
Article content
There’s a book in my collection called Open Sandwiches and Cold Lunches: An Introduction to Danish Culinary Art by Asta Bang and Edith Rode. It was published in 1948 and may be the most opinionated book on sandwiches ever.
From the bread, to the butter, to the mayo, and the order of eating the sandwiches, there’s the right way and the wrong way. There are recipes for apple and onion lard, Royal Air Force Sandwich, Sunday Liverpaste and the more pedestrian shrimp, egg and herring sandwiches. The book will resurface periodically, reminding me to put words to my open-faced sandwich thoughts.
Article content
There’s a book in my collection called Open Sandwiches and Cold Lunches: An Introduction to Danish Culinary Art by Asta Bang and Edith Rode. It was published in 1948 and may be the most opinionated book on sandwiches ever.
From the bread, to the butter, to the mayo, and the order of eating the sandwiches, there’s the right way and the wrong way. There are recipes for apple and onion lard, Royal Air Force Sandwich, Sunday Liverpaste and the more pedestrian shrimp, egg and herring sandwiches. The book will resurface periodically, reminding me to put words to my open-faced sandwich thoughts.
Article content
There’s a book in my collection called Open Sandwiches and Cold Lunches: An Introduction to Danish Culinary Art by Asta Bang and Edith Rode. It was published in 1948 and may be the most opinionated book on sandwiches ever.
From the bread, to the butter, to the mayo, and the order of eating the sandwiches, there’s the right way and the wrong way. There are recipes for apple and onion lard, Royal Air Force Sandwich, Sunday Liverpaste and the more pedestrian shrimp, egg and herring sandwiches. The book will resurface periodically, reminding me to put words to my open-faced sandwich thoughts.