The Book of Smørrebrød

The Book of Smørrebrød details how the humble sandwich was elevated to a world-famous culinary specialty, as well as the history of the key ingredients and accompaniments; bread, butter, cold cuts, beer and schnapps. The book contains a number of recipes presented in a historical perspective with classics, as well as brand new recipes written by leading chefs and smørrebrød virgins.

- In the section Denmark's 50 best open faced sandwichrestaurants, the author mentions the restaurants he finds best, and his favorites are described in more detail.