Hot and Cheesy
1st Edition
Published on 13. January 2012
Book
Paperback/Softback
416 pages
978-0-470-61535-5 (ISBN)
Description
The cookbook that will make cheese lovers melt!
On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods--from a gooey macaroni and cheese to a spicy quesadilla--but never before have so many hot and delicious cheese recipes been brought together in one place.
Clifford A. Wright's Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese.
* The book presents an exhaustive collection of cheesy comfort food recipes from around the world
* Author Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean Feast
* Like all of Wright's books, this title also includes historical and cultural notes on each recipe
From imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot & Cheesy for every cheese lover.
On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods--from a gooey macaroni and cheese to a spicy quesadilla--but never before have so many hot and delicious cheese recipes been brought together in one place.
Clifford A. Wright's Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese.
* The book presents an exhaustive collection of cheesy comfort food recipes from around the world
* Author Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean Feast
* Like all of Wright's books, this title also includes historical and cultural notes on each recipe
From imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot & Cheesy for every cheese lover.
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Person
Clifford A. Wright is the award-winning author of twelve previous cookbooks. His book A Mediterranean Feast won the James Beard Foundation/Kitchen Aid Cookbook of the Year Award, as well as the James Beard Award for Best Writing on Food. He has frequently written for Saveur, Bon Appétit, Fine Cooking, and Food & Wine, and teaches and lectures on cooking and food history at schools throughout the country, including The Culinary Institute of America and Harvard University. He is the cofounder of the Venice Cooking School in Los Angeles and a contributor to ZesterDaily.com. Keep up with his latest at Cuisines-Mediterranean.Blogspot.com and at CliffordAWright.com. He lives in Santa Monica, California.
Content
Acknowledgments ix
Introduction 1
Soups, Sauces, and Dips 9
Fritters with Cheese 23
Savory Pastries with Cheese 33
Savory Crepes and Pancakes with Cheese 51
Pies, Tarts, and Quiches with Cheese 69
Pizzas, Calzones, and Breads with Cheese 94
Sandwiches with Cheese 119
Quesadillas, Enchiladas, and Burritos with Cheese 139
Eggs and Cheese 159
Cheese and More Cheese 169
Pasta with Cheese 199
Rice and Polenta with Cheese 255
Vegetables with Cheese 271
Meat and Seafood with Cheese 335
Sweets with Cheese 373
Index 391
Introduction 1
Soups, Sauces, and Dips 9
Fritters with Cheese 23
Savory Pastries with Cheese 33
Savory Crepes and Pancakes with Cheese 51
Pies, Tarts, and Quiches with Cheese 69
Pizzas, Calzones, and Breads with Cheese 94
Sandwiches with Cheese 119
Quesadillas, Enchiladas, and Burritos with Cheese 139
Eggs and Cheese 159
Cheese and More Cheese 169
Pasta with Cheese 199
Rice and Polenta with Cheese 255
Vegetables with Cheese 271
Meat and Seafood with Cheese 335
Sweets with Cheese 373
Index 391