ERIC GREENSPAN is graduate of Le Cordon Bleu culinary school and has trained with celebrated chefs in New York and Spain. He worked as executive chef at Patina in Los Angeles and, in 2007, opened The Foundry on Melrose, which was nominated by the James Beard Foundation as Best New Restaurant in America. He has competed on numerous food shows and has been featured in the New York TimesWine SpectatorArt CulinaireLos Angeles ConfidentialAngeleno, and Los Angeles Magazine. He just opened Fleishik’s, a new modern Jewish deli, in Los Angeles.

“My brutha Eric Greenspan can cook it up with the best of ’em. So it comes as no surprise that he can crush one of our all-time favorite comfort foods, the grilled cheese. But of course, he’s not just throwin’ down two slices of bread, peelin’ off some American cheese, and callin’ it a day. No, no, he’s taking the simple classic to new heights with a real deal cheese education, unexpected sweet and savory ingredients, and some killer combos that will take your cravings to new levels. Check out The Great Grilled Cheese Book . . .your inner child will thank you for it.” —GUY FIERI, chef

“Having Eric Greenspan teach you the basics of something simple like a grilled cheese sandwich is akin to Michelangelo giving you a primer on finger painting. Letting a profoundly skilled, highly trained chef demonstrate his skill and craft in the creation of the humble, classic, and approachable melty masterpiece is the genius of this book:making the food you already know you love while learning how to apply proper technique in its creation, and most important of all, letting fun, flavor, and imagination be your guide in the kitchen. If you love comfort food, you will love this book.” —ADAM RICHMAN, TV food explorer, host/producer of Man vs Food