A SUPER UPSETTING COOKBOOK ABOUT SANDWICHES

About The Book  

Tyler Kord is chef-owner of the lauded No. 7 restaurant and No. 7 Sub shops in New York. He is also a fabulously neurotic man who directs his energy  into careless ruminations on sandwich philosophy, love, self-loathing, pay phones, getting drunk in the shower, Tom Cruise, food ethics, and what it's like having the names of two different women tattooed on your body. 

Most of these ruminations also happen to be truly excellent recipes, like roast beef with crispy shallots and smoky French dressing, or a mind-blowing  mayonnaise that tastes exactly like pho. This is his first book. If you buy it, you can help make sure it won't be his last. 

 

 

 

ABOUT THE AUTHOR

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 Appétit.

 

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FROM THE BOOK

 

WHAT PEOPLE ARE SAYING...

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