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Learn to COOK - Macaroni & Cheese: 52 Recipes from Simple to Sublime
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List Price: $15.95
Our Price: $14.35
Your Save: $ 1.60 ( 10% )
Availability: Usually ships in 24 hours
Manufacturer: Villard
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.822
EAN: 9780375757006
ISBN: 0375757007
Label: Villard
Manufacturer: Villard
Number Of Items: 1
Number Of Pages: 160
Publication Date: 2001-10-09
Publisher: Villard
Release Date: 2001-10-09
Studio: Villard
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating: 
Summary: Great recipes, but where are the photos?
Comment: I have never viewed macaroni and cheese as a comfort food (I'm more of a tomato soup and grilled cheese sandwich kind of guy when I am in need of comfort) but I know that many people do. Since I like to please others by cooking for them I decided to get this book and try out some of the recipes. I could not believe the reaction! People really love this dish and the recipes here seem to be among the best ever offered in one cookbook.
The book is divided into four sections:
* Introducing Mac and Cheese
Here the author explains the basics of the dish including it's history (Thomas Jefferson served a Macaroni Pie to his guests at Monticello after his return from Europe), the different types of pasta used (elbow macaroni is the preferred choice in the U.S. but many others are used in this book), a list of different types of cheeses and a brief description of each as well as cooking tips, such as how to make the important Bechamel sauce used in many of the book's recipes.
* The Classic Dish
This section includes simple but creative versions of the titular dish including Manhattan's Chat n' Chew restaurant's version of Macaroni and Cheese (my friends and I loved this one) and the author's (Joan Schwartz) own cold Mac and Cheddar Salad.
*International Mac
Here the author introduces recipes that show influences of many cultures and traditions other than the U.S., such as Greek Macaroni and Cheese made with Feta, Swiss Mac and Potatoes and Allen Susser's Macaroni & Manchego (wonderful!).
* Mac and Cheese Today
This chapter offers some very creative and daring versions that can be found in some of our nation's top restaurants. My favorites here are: Penne with Roquefort from New York's Beacon restaurant; Terrine of Macaroni, Goat Cheese and Foie Gras (an expensive dish but well worth it); and the Wild Mushroom and Truffle Macaroni and Cheese (it uses truffle oil and truffle butter, both relatively easy to find and afford).
Joan Schwartz has co-authored many great cookbooks including "Boy Meets Grill" with Bobby Flay and "Cooking Provence" with Antoine Bouterin and has contributed six of her own recipes to this book, the rest were created by the many well known chefs, restaurateurs and food writers whose biographies are offered towards the end of the book, right after a list of sources for some of the harder to find ingredients used here.
The recipes found in this book are incredible, my only question is WHERE ARE THE PHOTOS? I have often discovered a great recipe only after being inspired by a picture of it in a magazine or cookbook rather than by the text. Other than the photo on the cover this book has no photographs of the dishes. Instead we are subjected to generic 1950ish illustrations that look like clip-art available for free on the internet. With 52 recipes even a paperback cookbook like this should have contained at least 20-30 full color photos of these enticing dishes. I felt very let down here, otherwise I would have given Macaroni and Cheese 5 stars and considered it a great cookbook instead of a very good one.
Customer Rating:
Summary: Macaroni and Cheese Delicious from Start to Finish
Comment: Macaroni and cheese enthusiasts this book is for you. A great collection of recipes and treats to wet your deepest appetite.
The only color photo in this one is the great looking bowl of mac and cheese on the front cover. There are cute nostalgic looking black and white drawings through out the book. In addition to the recipes from the author there are recipes from many well-known chefs, including Bobby Flay, Rocco Dispirito, Rick Bayless and many more. Also in the back, included are the chefs' Biographies.
Chapters included are:
The Classic Dish
International Mac
Mac and Cheese Today
There are recipe that are truly simple, using only a few ingredients and one or two well known cheeses and also those more spectacular, which use things like lobster, truffles or truffle oils, wild mushrooms and exotic cheeses. I can't wait to try more recipes from this book and I'm sure I'll use this book many times. If you love mac and cheese too then this would be a great addition to your cookbook collection.
Customer Rating:
Summary: Not quite what I wanted...
Comment: There were perhaps some better choices among the available books. This one doesn't seem to have many original ideas (just variations of the same). I guess I should have expected that - it is a cookbook for one dish! :o) My mistake...
Customer Rating:
Summary: Macaroni and Cheese
Comment: If you've hit a wall in your "creating a different mac and cheese" career, this could be the book for you. Also, if you're ever in L.A., try Pete's Cafe for their mac and cheese with fennel, asiago and goat cheese. Wow!
Customer Rating:
Summary: YUM!
Comment: I do not own this book yet, however, I checked it out from the library and I could not get enough of it. The worse thing about this book is deciding which mac and cheese recipe to make first.
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