Macaroni and Cheese: 52 Recipes, from Simple to Sublime

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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.


From the Trade Paperback edition.
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About the author

Joan Schwartz is a graduate of Rutgers University and received an M.A. from the University of Chicago. She has worked as an editor for the University of Chicago Press, Columbia University Press, Macmillan Publishing Company, and The Free Press. She is an avid reader, writer, and cook, and is the coauthor of ten previous cookbooks, including Bobby Flay's Boy Meets Grill and From My Kitchen to Your Table, Joel Patraker's The Greenmarket Cookbook, and Matthew Kenney's Big City Cooking. Joan and her husband divide their time between Westchester and New York City, and have three grown children.


From the Trade Paperback edition.
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Additional Information

Publisher
Villard
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Published on
Mar 25, 2009
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Pages
160
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ISBN
9780307557667
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Language
English
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Genres
Cooking / Courses & Dishes / General
Cooking / Methods / Gourmet
Cooking / Specific Ingredients / General
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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NEW YORK TIMES BESTSELLER • With 101 recipes for home chefs of all abilities, this cookbook makes a perfect graduation gift for those facing the real world (and feeding themselves) for the first time.

My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include: 
 
• Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes 
• Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars
• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”
• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip
• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks
• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops
• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie
 
So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.
The #1 Bestselling Top Secret Recipes Series—With More Than 4 Million Books Sold! 

A full-color cookbook from America's Clone Recipe King
 
For more than twenty-five years, Todd Wilbur has been obsessed with recreating America's most iconic brand-name foods at home. In his first cookbook with color photos, the New York Times bestselling author brings you 125 new clone recipes: 75 first-time hacks and 50 overhauled all-time favorites. Each recipe comes with easy-to-follow step-by-step photos so that even novice cooks can perfectly recreate their favorite famous foods with everyday ingredients. And your homemade versions cost just a fraction of what the restaurants charge! The result of years of careful research, trial-and-error, and a little creative reverse-engineering, Top Secret Recipes® Step-by-Step hacks:

   • KFC® Original Recipe® Fried Chicken and Cole Slaw
   • Cinnabon® Classic Cinnamon Roll
   • IKEA® Swedish Meatballs
   • Pinkberry® Original Frozen Yogurt
   • Raising Cane's® Chicken Fingers and Sauce
   • Arby's® Curly Fries
   • Lofthouse® Frosted Cookies
   • Wendy's® Chili
   • Panera Bread® Fuji Apple Chicken Salad
   • Starbucks® Cake Pops
   • Cafe Rio® Sweet Pork Barbacoa
   • McDonald's® McRib® Sandwich
   • The Melting Pot® Cheddar Cheese Fondue
   • P.F. Chang's® Chicken Lettuce Wraps
   • The Cheesecake Factory® Stuffed Mushrooms
   • Ben & Jerry's® Chocolate Chip Cookie Dough Ice Cream
   • Chick-fil-A® Chicken Sandwich
   • Chili's® Baby Back Ribs
   • Chipotle Mexican Grill® Adobo-Marinated Grilled Chicken & Steak
   • Cracker Barrel® Hash Brown Casserole
   • Mrs. Fields® Chocolate Chip Cookies
   • Ruth's Chris Steakhouse® Sweet Potato Casserole

And over 100 more delicious dishes, from snacks and appetizers to entrees and desserts!
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