Macaroni and Cheese
52 Recipes, from Simple to Sublime
By Joan Schwartz
(Villard, Paperback, 9780375757006, 160pp.)
Publication Date: October 9, 2001
Other Editions of This Title: Google eBook
Categories: Specific Ingredients - Pasta
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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.
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.
"I can see it, smell it, taste it now... twelve years old, coming home from school, my stomach growling, mouth watering, and ripping into a box of Mac and Cheese. Combining it with anything and everything from the pantry or refrigerator, I had the perfect snack. Though the cuisine I make now may be more sophisticated than what I was making at twelve years old, I will never turn my back on Mac and Cheese."
--Rocco DiSpirito, Union Pacific restaurant
"Macaroni and cheese is the ultimate comfort food?hot, rich, and delicious. I love its versatility and the fact that it can be a basic American version or can be dressed up with black truffles and the most decadent cheese for a special event. We make it at Canteen with Wisconsin Asiago."
--Matthew Kenney, Commune, Canteen, and Mezze restaurants
"Mac and Cheese is truly one of life's staples, comfort food at its roots. This book is an intimate collection of one of life's greatest pleasures. Dig in, and show someone your love today."
--Mark Franz, Farallon restaurant
"Macaroni and Cheese is an ode to the best that America has to offer. Melting cheese and sublime noodles ... nothing but ooze and ahhs from us. Turn on the oven, honey! Let's grate the cheese!"
--David Page and Barbara Shinn, Home restaurant
"A classic that belongs in every kitchen. Beginning with childhood and going all the way through adulthood, Mac and Cheese will always mean comfort, home, and satisfaction. Who knew there were fifty-two varieties?"
--Waldy Malouf, Beacon restaurants
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