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Cooking Books -> Pasta
Macaroni and Cheese: 52 Recipes from Simple to Sublime
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by:
Schwartz, Joan
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Publisher:
Villard
Published: October 9, 2001
ISBN: 0375757007
Format:Paperback
Pages:160
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Book Description
Amazon.com
Macaroni and cheese is the ultimate, all-American comfort food. Most Americans, especially children, are familiar with the version that comes out of the blue cardboard box, but acclaimed cookbook author Joan Schwartz has something to say
about that in her collection Macaroni & Cheese. Schwartz has compiled over 50 original and inventive recipes from many well-known chefs and restaurants. Most of the recipes start off with a basic béchamel sauce (milk whisked into a roux) and add various
domestic and foreign cheeses to the hot mixture, but some find room for more exotic ingredients, like truffles, duck prosciutto, oysters, sausage, and codfish. In addition, there's a glossary of almost 40 milk and goat cheese varieties that appear within
the recipes. After sampling some of the more unusual recipes with such fascinating and complementary flavors, it will be time to put your standard assumptions about mac and cheese to rest, and put the blue box at the back of the pantry shelf. --Teresa
Simanton
From Library Journal
What a great idea a whole cookbook devoted to one of everybody's favorite comfort foods. Schwartz, coauthor of chef Bobby Flay's books, among others, collected recipes from well-known chefs around the country and
added a half-dozen or so of her own. There are lots of versions of "classic" macaroni and cheese, along with recipes for what she calls "International Mac" such as Pastitsio and Rigatoni al Forno and "Mac and Cheese Today" Fontina and White Truffle
Macaroni, Mascarpone and Noodle... read more
Book Description
Simple and perfect, macaroni and cheese is the ultimate comfort food, a classic dish that's reassuring and familiar, yet, with the addition of a bit of truffle oil or salsa, it
kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection, dozens of well-known chefs, including Bobby Flay, Rocco DiSpirito, Charlie Palmer, David Burke, Matthew Kenney, Katy Sparks, and Rick Bayless, share
favorite recipes, from both their childhood memories and their award-winning restaurants. Here are recipes for Macaroni with Wisconsin Asi-ago, Baked Four-Cheese Pasta, Penne with Roquefort, Macaroni and Cheese Croquettes, Green Chile Mac and Cheese, and
Chunks of Lobster Swimming in Cheesy Macaroni. While the basic concept of pasta and cheese remains the same, each recipe has its own taste and personality, blending and balancing flavor, texture, and presentation for a bold Mac and Cheese
experience.
Simple enough for the novice cook yet sophisticated enough to impress the experienced home chef, Macaroni and Cheese is a fun-filled cookbook that will be enjoyed for years to come.
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