Hot & Cheesy

Hot & Cheesy

by Clifford A. Wright
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Overview

Hot & Cheesy by Clifford A. Wright


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.

Product Details

ISBN-13: 9780470615355
Publisher: Houghton Mifflin Harcourt
Publication date: 02/01/2012
Edition description: Original
Pages: 416
Product dimensions: 7.30(w) x 9.00(h) x 1.10(d)

About the Author


Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon Appétit, Food & Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.com. As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website www.CliffordAWright.com is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School (www.VeniceCookingSchool.com) with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

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Hot & Cheesy 5 out of 5 based on 0 ratings. 1 reviews.
CuteEverything More than 1 year ago
In the introduction, Mr. Wright tells us that "melted cheese is, after all, the star of so many favorite dishes from the grilled cheese sandwiches of our childhood, to the cheese pizza of our adolescence to the fondue of our adulthood." So true! There is a large selection of savory dishes in Hot and Cheesy, which include delicious recipes for soups, quiches, pizza, eggs, pasta, and more. There is even a section for desserts which utilize cheese as an ingredient, like cheesecakes and cheese blintzes. Even the names of his creations sound enticing, like Homemade Fresh Fettuccine with Homemade Ricotta Cheese. The author travels the globe in Hot and Cheesy and brings us all kinds of new ways to think about using cheese in our cooking. He advises that it is best to store the cheese in the compartment in your refrigerator for cheese or butter and offers other storage tips, as well. There is also information on cooking with cheese and things you want to keep in mind for best results. One suggestion: Remember to slowly cook cheese until barely melted. Mr. Wright covers all of the bases in Hot and Cheesy, from the familiar (Macaroni and Cheese) to the more exotic (Saag Paneer). Since my family enjoys cheese grits on a regular basis, I was intrigued by the Swiss Polenta Casserole, with its additions of Gruyere and heavy cream. Sounds heavenly! If you are a cheese lover (I know I am!), Hot and Cheesy gives excellent ideas for making all kinds of delicious new dishes using ever-popular cheese as the main ingredient.