THE ART OF MACARONI AND CHEESE
Other Editions of This Title:
Melt: The Art of Macaroni and Cheese is the first book to marry the American standard, macaroni and cheese, with handcrafted artisan cheeses and a wide array of pastas, producing dishes that are both classic and chic. Home cooks of all levels will be encouraged to incorporate fresh, simple ingredients into the everyday comfort food they know and love.
Featuring such unexpected and delicious combinations as Beecher's Flagship Cheddar with Avocado, Lime, and Shell Pasta; Drunken Goat, Fennel, Edamame, Mint, and Rotini; and Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni, Melt takes mac and cheese out of the box and elevates it to a level that will delight even the most sophisticated palates.
With gorgeous color photography throughout, Melt is a compendium of inventive recipes that will add a fresh twist to the family dinner or play a starring role at your next dinner party.
Praise For Melt: THE ART OF MACARONI AND CHEESE…
"In Melt, Stephanie and Garrett take a dish as beloved and familiar as macaroni and cheese and turn it into something positively transcendental. The classic comfort food we all grew up loving is turned upside down, inside out, and made more decadent than I ever imagined it could be. What I love most is that in this beautiful book, recipes such as Pastitsio with Kefalotyri and Lamb can live so harmoniously and unabashedly alongside a comfort food standby like Tuna Noodle Casserole. For ardent mac-and-cheese enthusiasts, look no further than these gorgeous pages!"—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks, -
A cheese and pasta-filled tour du monde of macaroni & cheese. Cozy comfort foods at their best--with Melt: The Art of Macaroni and Cheese, you'll be grating, melting, and baking your way to soul-warming nirvana!—David Lebovitz, author The Sweet Life in Paris and Ready for Dessert, -
"With Melt, authors Garrett McCord and Stiavetti Stiavetti take the comforting concept of macaroni and cheese and push it to stratospheric heights. Packed with artfully written, deeply researched information on cheeses across the spectrum -- from the familiar to the exotic -- Melt delivers creative recipes that both seduce and inspire. This is one cookbook you'll definitely want on your shelf."—Cheryl Sternman Rule, author of Ripe: A Fresh, Colorful Approach to Fruits and Vegetables, -
"Think macaroni and cheese is almost always the same? Think grilled peaches with Humboldt Fog and orzo. Homemade breadcrumbs. Fresh paneer. Mornay sauce that will leave you drooling. Melt made me hungry and happy. McCord and Stiavetti offer tips for choosing and storing cheese, as well recommended varieties of pasta for each recipe (including a brown rice pasta for those of us who have to eat gluten-free). If you don't want a big bowl of creamy macaroni and cheese after seeing this book, there might be something wrong with you."—Shauna James Ahern, author of Gluten-free Girl, -
"Melt is much more than a cookbook of mac and cheese recipes; it's a guide to a mac and cheese lifestyle. Sure, it's loaded with decedent variations on the classic, but it's the salads, seafood, and soufflé that will make you reconsider mac and cheese as mere comfort food. Stiavetti and McCord's use of sophisticated cheeses and thrilling flavor combinations make this book and its recipes exceptional and, thank cheeses, fun."—Kiri Fisher, founder of The Cheese School of San Francisco
"Stephanie Stiavetti and Garrett McCord have created magic with this book, taking the beloved American classic, mac 'n cheese, into an exploration of regional and global flavors. From comforting Chili-Mac with Redwood Hill Smoked Goat Cheddar to a more exotic Paneer Korma with Idiyappam Noodles, there's a favorite in Melt for everyone of all ages. The book is much more than a collection of recipes--you'll also learn why Swiss cheese has holes and if blue cheese is gluten free!"—Jaden Hair, founder of Steamy Kitchen
Little, Brown and Company, 9780316213370, 224pp.
Publication Date: October 22, 2013
About the Author
Garrett McCord is a freelance food writer, writing teacher, and recipe developer living in San Francisco. He has written for Gourmet Live, the Huffington Post, Epicurious, Cheese Connoisseur, and many other online and print publications. You can find him at VanillaGarlic.com.