"Tyler and his approach to sandwiches are equal parts clever, hilarious, and deeply dirty (in all the right ways). I'm obsessed with the never-ending possibility of what a sandwich can be, and so I'm a supreme fan girl of everything that Tyler and his crazy mind inserts between these pages and two pieces of bread." -Christina Tosi
TYLER KORD is chef-owner of the No. 7 restaurant group. He graduated from Oberlin College with a BA in English before attending the French Culinary Institute, where he stayed on to be sous chef to Alain Sailhac for four years. He then worked as sous chef at Jean Georges Vongerichten's restaurant Perry St. before opening No. 7, which was named one of the top 10 new restaurants in the country by Bon Appetit.
“Only Tyler could put together a sandwich with the seemingly insane
combination of roasted broccoli, lychee, and ricotta salata, and
have it be so delicious! This very talented cook will take you on a
intergalactic voyage.” —Jean-Georges Vongerichten
“Tyler and his approach to sandwiches are equal parts clever,
hilarious, and deeply dirty (in all the right ways). I’m obsessed
with the never-ending possibility of what a sandwich can be, and so
I’m a supreme fan girl of everything that Tyler and his crazy mind
inserts between these pages and two pieces of bread.” —Christina
Tosi
“I’ve always said that if you want white people to understand your
culture, you should put it on bread. In the tradition of pairing
the “other” with simple carbohydrates, Tyler Kord has written a
book about sandwiches so that finally white people may understand
the culture of self-hating, neurotic, New York chefs.” —Eddie
Huang
"It's the best sandwich cookbook I've ever come across… The
super-upsetting part finds Tyler drinking in showers, crying in
bathrooms, and going ballistic on overrated lobster rolls. But it's
all in good fun. What's not upsetting are the recipes. They're the
exact opposite, in fact… There are hilarious essays and photo
gallery–quality artwork. And then there's just Tyler himself.
Writing in his own unique voice, making his own unique sandwiches,
being the kind of chef that I've always liked." —Keith
Pandolfi, Serious Eats
"Sometimes, not often, a cookbook shows up that you grab
immediately, no questions asked, and start to read. The new
book by Tyler Kord is one of those...an essay-ish cookbook that
reads like a very funny blog — back when blogs were neurotic,
first-person diatribes about stuff the author actually knew
something about — crossed with a YA book that both you and
your teenager enjoyed reading. You will be entertained. You will
learn how to make Canadian bacon from scratch. The author got an BA
in English from Oberlin before he worked for Jean-Georges
Vongerichten, which in this case turns out to be as good a combo as
that broccoli, ricotta salata and lychee sandwich."
--Amy Scattergood, Los Angeles Times
“In a world saturated by cookbooks that are often so similar or
forced, this one was authentically itself. The overall message is
perhaps familiar: eat more plants, pay attention to where your food
comes from, put some effort into the things you do, everything in
moderation. But rather than coming from an author who projects
wellness and righteousness, as seems so often the case, this
message is coming in the form of delicious, drippy sandwiches from
someone who is hilariously self-deprecating.”--Food52
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