Product Description

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.

Product Details

• Amazon Sales Rank: #411589 in Books
• Published on: 2001-10-09
• Released on: 2001-10-09
• Original language: English
• Binding: Paperback
• 160 pages

From Amazon.com
Macaroni and cheese is the ultimate, all-American comfort food. Most Americans, especially children, are familiar with the version that comes out of the blue cardboard box, but acclaimed cookbook author Joan Schwartz has something to say about that in her collection Macaroni & Cheese. Schwartz has compiled over 50 original and inventive recipes from many well-known chefs and restaurants. Most of the recipes start off with a basic béchamel sauce (milk whisked into a roux) and add various domestic and foreign cheeses to the hot mixture, but some find room for more exotic ingredients, like truffles, duck prosciutto, oysters, sausage, and codfish. In addition, there's a glossary of almost 40 milk and goat cheese varieties that appear within the recipes. After sampling some of the more unusual recipes with such fascinating and complementary flavors, it will be time to put your standard assumptions about mac and cheese to rest, and put the blue box at the back of the pantry shelf. --Teresa Simanton

From Library Journal
What a great idea a whole cookbook devoted to one of everybody's favorite comfort foods. Schwartz, coauthor of chef Bobby Flay's books, among others, collected recipes from well-known chefs around the country and added a half-dozen or so of her own. There are lots of versions of "classic" macaroni and cheese, along with recipes for what she calls "International Mac" such as Pastitsio and Rigatoni al Forno and "Mac and Cheese Today" Fontina and White Truffle Macaroni, Mascarpone and Noodle Pudding, and more. For most collections.
Copyright 2001 Reed Business Information, Inc.

From Booklist
Is there a dish more quintessentially American and basically comforting than macaroni and cheese? Whether made from scratch or out of a box, it's a favorite for many, from the very youngest eaters through the elderly. Joan Schwartz has come up with enough variations of macaroni and cheese to serve a different version each week for a full year. There's a Greek rendition, served as a salad with olives, radishes, and feta cheese. There's even a sweet kugel version with cottage cheese and raisins. Noted American chefs have contributed their recipes to augment Schwartz's own creations.

To relieve the tedium of simple boiled, mashed, or baked potatoes, Roy Finamore and Molly Stevens offer some 300 recipes for making potatoes star in any part of a meal: appetizer, entree, side, or even dessert. One Potato, Two Potato covers both regular and sweet potatoes and offers numerous inspirations, from traditional dishes on the order of Shepherd's Pie to Salade Nicoise and Aligot, a rich, elegant mashed-potato and melted-cheese dish from central France. This is a practical cookbook with both simple and unusual recipes for the common, often underrated kitchen staple. Mark Knoblauch
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