Grilled cheese is the simple, delicious comfort food that's everyone's favorite, including Heidi Gibson and Nate Pollak. They shared a love of grilled cheese and a lack of work so they decided to open a restaurant. Neither had any experience as restaurateurs or chefs, but their passion, their savings, some loans and countless grilled cheese experiments led to the opening of the American Grilled Cheese Kitchen, now a small, San Francisco-based chain. Their book, Grilled Cheese Kitchen: Bread + Cheese + Everything in Between covers all the wonderful ways bread and cheese can be put together. Featuring 39 gooey grilled cheese recipes, like the savory Pizza-Wich, a tomato-y, garlicky version with Parmesan and mozzarella, and the sweet Monte Cristo-inspired brunch sandwich with strawberries, syrup and brie on brioche bread, Grilled Cheese Kitchen doesn't just stop at melted cheese on toasted bread. There are 40 additional recipes for side dishes- including hearty soups, mac and cheese in many ways, briny, spicy pickles and all kinds of spreads. Grilled Cheese Kitchen also features mouthwatering photographs, tips for choosing the best bread and cheese and techniques for grilling so everyone can make a restaurant quality grilled cheese sandwich. Grilled Cheese Kitchen: Bread+Cheese+Everything in Between By Heidi Gibson and Nate Pollak. Published by Chronicle Books. Hardcover. 176 pages.