Hot Cheese

Over 50 Gooey, Oozy, Melty Recipes
 
 
Chronicle Books LLC (Verlag)
  • erschienen am 1. September 2020
  • |
  • 144 Seiten
 
E-Book | ePUB mit Adobe-DRM | Systemvoraussetzungen
978-1-4521-8409-8 (ISBN)
 
Turn up the heat, it's time to get cheesy! The cookbook Hot Cheese celebrates the magical combination of heat and cheese in over 50 recipes. Whether melted between crusty bread, baked until browned and bubbly, or fried for the perfect crunch-to-ooze factor, there are limitless ways to enjoy the thrill of hot cheese. • Includes no-fuss snacks, hearty and healthy-ish meals, and party favorites • Features twists on beloved classics and inventive, cheesy combinations • Filled with bright and stylish photography to satisfy any cheese lover Melt over delectable recipes like Easy Poutine, Smoked Gouda Chicken Cordon Bleu, and The Best Nachos in the World. This cheesy cookbook also features handy guides to throwing your own fondue or raclette party. • Filled with plenty of guilty pleasures, kid-friendly recipes, and crowd-pleasers, this is the perfect book for anyone who loves cheese and comfort food. • Good for newbie chefs, parents who cook for picky kids, and hosts who want to serve something they know everyone will enjoy. • You'll love this book if you love books like The Mac + Cheese Cookbook: 50 Simple Recipes from Home by Allison Arevalo and Erin Wade, QUESO! Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain, and World Cheese Book by Juliet Harbutt.
  • Englisch
  • La Vergne
  • |
  • USA
  • Reflowable
  • 10,86 MB
978-1-4521-8409-8 (9781452184098)
weitere Ausgaben werden ermittelt
Polina Chesnakova is a Seattle-based food writer, recipe developer, and cooking class instructor whose work has been featured in Culture, The Washington Post, Saveur, The Kitchn, and Seattle Magazine.
  • Cover
  • Title
  • Copyright
  • Dedication
  • TABLE OF CONTENTS
  • Intro
  • Best Cheese Practices
  • FINGER FOODS
  • Cajun Cheesy Waffle Fries
  • Easy-Peasy Poutine
  • Cacio e Pepe Gougères
  • Fried Raclette Sticks with Dill Tartar Sauce
  • Jalapeño Popper Pigs in a Blanket
  • Spinach, Feta, and Mozzarella Turnovers
  • Mini Lemon-Basil Arancini
  • Fromage Fort Toasts
  • Speck-Wrapped Dates Stuffed with Gorgonzola Piccante
  • Stuffed Mushrooms with Manchego and Chèvre
  • LUNCHTIME
  • Bacon, Brie, and Pepper Jelly Panini with Arugula
  • Croque Monsieur
  • Greenwood's Meatball Sub
  • Korean Bulgogi Cheesesteak with Kimchi
  • My Kind of Grilled Cheese
  • Herbed Mushroom and Gouda Tartine
  • Dill Havarti Tuna Melt on Rye
  • Welsh Rarebit
  • French Onion Soup
  • Tomato and Fennel Soup with Grilled Blue Cheese Croutons
  • LET'S GATHER AROUND
  • It's a Raclette Party!
  • CHEESE
  • ACCOUTREMENTS
  • Bread
  • Vegetables
  • Pickles
  • Spice
  • Cured Meat
  • Drink
  • EQUIPMENT
  • Do You Fondue?
  • CHEESE
  • WINE
  • ACCOUTREMENTS
  • Vegetables
  • Fruit
  • Meat
  • Drink
  • EQUIPMENT
  • TIPS & TRICKS
  • Hot Pimento Cheese Dip
  • Baked Brie with Pear-Ginger Compote and Peppery Hazelnuts
  • Camembert en Croûte with Quick Shallot-Honey Jam
  • Asparagus, Taleggio, and Preserved Lemon Tart
  • Best Nachos in the World
  • Hama Hama Smoked Oyster Dip
  • STARRING MAINS
  • Adjaruli Khachapuri
  • Radicchio, Fennel, Fontina, and Chèvre Pizza
  • Spinach, Artichoke, and Leek Lasagna
  • Black Bean, Corn, and Zucchini Chiles Rellenos with Tomatillo Salsa Verde
  • Roasted Broccoli, Red Onion, and Double Cheddar Galette
  • Curried Cauliflower and Farro Skillet Bake
  • Mac 'n' Cheeze
  • Oaxacan Four-Onion Quesadillas with Jalapeño and Lime-Pickled Red Onions
  • Baked Eggs in Spicy Tomato Sauce with Taleggio
  • Smoked Gouda Chicken Cordon Bleu
  • Russian French-Style Chicken
  • Stuffed Pork Tenderloin with Shallots, Apple, and Fontina
  • Shepherd's Pie Tater Tot Hot Dish
  • Hellgirl Pizza
  • Chorizo, Sweet Potato, and Kale Enchiladas
  • Butternut Squash, Ricotta, and Pancetta Stuffed Shells with Baked Burrata
  • Penne alla Vodka with Sausage and Smoked Mozzarella
  • SUPPORTING SIDES
  • Celeriac, Potato, and Apple Rosemary Gratin with Comté
  • Twice-Baked Sweet Potatoes with Ras el Hanout Chickpeas and Chèvre
  • Roasted Asparagus with Herbed Cheese Sauce
  • Creamed Winter Greens with Gruyère Drop Biscuits
  • Zucchini, Pecorino, and Feta Fritters with Garlicky Lemon Yogurt
  • Hatch Chile Rice Casserole
  • Cheddar, Sour Cream, and Onion Hasselback Potato Gratin
  • Eggplant Involtini with Pesto, Ricotta, and Mozzarella
  • Acknowledgments
  • Author Bio
  • Index
  • A
  • B
  • C
  • D
  • E
  • F
  • G
  • H
  • J
  • K
  • L
  • M
  • N
  • O
  • P
  • Q
  • R
  • S
  • T
  • W
  • Y
  • Z
  • Chronicle Ebooks

Dateiformat: ePUB
Kopierschutz: Adobe-DRM (Digital Rights Management)

Systemvoraussetzungen:

Computer (Windows; MacOS X; Linux): Installieren Sie bereits vor dem Download die kostenlose Software Adobe Digital Editions (siehe E-Book Hilfe).

Tablet/Smartphone (Android; iOS): Installieren Sie bereits vor dem Download die kostenlose App Adobe Digital Editions (siehe E-Book Hilfe).

E-Book-Reader: Bookeen, Kobo, Pocketbook, Sony, Tolino u.v.a.m. (nicht Kindle)

Das Dateiformat ePUB ist sehr gut für Romane und Sachbücher geeignet - also für "fließenden" Text ohne komplexes Layout. Bei E-Readern oder Smartphones passt sich der Zeilen- und Seitenumbruch automatisch den kleinen Displays an. Mit Adobe-DRM wird hier ein "harter" Kopierschutz verwendet. Wenn die notwendigen Voraussetzungen nicht vorliegen, können Sie das E-Book leider nicht öffnen. Daher müssen Sie bereits vor dem Download Ihre Lese-Hardware vorbereiten.

Bitte beachten Sie bei der Verwendung der Lese-Software Adobe Digital Editions: wir empfehlen Ihnen unbedingt nach Installation der Lese-Software diese mit Ihrer persönlichen Adobe-ID zu autorisieren!

Weitere Informationen finden Sie in unserer E-Book Hilfe.


Download (sofort verfügbar)

12,49 €
inkl. 5% MwSt.
Download / Einzel-Lizenz
ePUB mit Adobe-DRM
siehe Systemvoraussetzungen
E-Book bestellen