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Hot & Cheesy Paperback – Feb 1 2012


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From the Back Cover

A Comforting Collection of Cheese Dishes from the James Beard Award–Winning Author

On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese turns an ordinary meal into a decadent delight. It's a staple ingredient in our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many diverse and delicious cheese recipes been brought together in one amazing cookbook. Hot & Cheesy offers more than 250 recipes from around the world covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you can top, stuff, or sprinkle with cheese.

Today's cooks have more varieties of cheeses to choose from than ever before, but what to do with them? Hot & Cheesy solves that cheese lover's dilemma with a wealth of American and international comfort foods dripping with cheeses of every kind. But there is far more than just recipes and cooking directions here. With his trademark wit and worldliness, award-winning author Clifford A. Wright includes entertaining historical and cultural notes that add fascinating context to these incredible flavors. From imported artisanals to the pride of Wisconsin, from Gouda to Gruyere, no matter what your favorite cheese is, you'll find the perfect recipe for it here.

Recipes Include:

  • Poblano Chile and Cheese Soup

  • Fried Provolone Fritters

  • Veal Parmesan Hero

  • Empanadilla de Queso de Cabrales

  • Fontina Val d'Aosta Cheese Pie

  • Pizza con Pancetta

  • Sausage and Provolone Calzones

  • Quesadilla with Ham and Cheese

  • Hot Crab Dip

  • Roasted Chile and Cheese Frittata

  • Eggs Mornay

  • Macaroni and Cheese

  • Feta Cheese Puff Pastry

  • Pine Nut and Bacon Quiche

  • Risotto con Fonduta

  • Chile con Queso

  • Kofta Curry

  • Cheesecake Torte

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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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Amazon.com: 5 reviews
2 of 2 people found the following review helpful
Comfort food to the max! Jan. 7 2013
By kiddienurse - Published on Amazon.com
Format: Paperback Verified Purchase
Are you kidding???!!! Who doesn't like anything hot and cheesy? First read this book when I borrowed it from my local library and decided it had to be a part of my cookbook collection. It has come in very handy this winter; I use it often.
WNY Stamp of Approval Feb. 10 2013
By BeretBrenckman - Published on Amazon.com
Format: Paperback
I love cheese. I grew up in Western New York where if something isn't deep fried it comes with cheese. Sometimes it is deep fried cheese. There are two reasons this cookbook did not receive an A rating from me. One, there were no pictures. No cookbook, no matter how good should be without pictures. Not hand-drawn hokey, homey ones either. We're talking full color photographs. Two, a lot of the recipes were for things WITH cheese and not OF cheese. If you look at the sections below you can see just how many of them mention "with cheese." Disappointing, that. Some of the tips about cheese in general that peppered the recipes were awesome and useful. I'll be making or trying almost 50 of the recipes in this book and it is well worth it to get it if you like cheese.
Sections:
Soups. Sauces & Dips
Fritters with Cheese
Savory Crepes & Pancakes with Cheese
Pies, Tarts, and Quiches with Cheese
Pizzas, Calzones, and Breads with Cheese
Sandwiches with Cheese
Quesadillas, Enchiladas, and Burritos with Cheese
Eggs and Cheese
Cheese and more cheese
Pasta with Cheese
Rice and Polenta with Cheese
Vegetables with Cheese
Meat and Seafood with Cheese
Sweets with Cheese
If you love cheese dishes you're going to love this book. Sept. 5 2013
By Tracy D. Slinker - Published on Amazon.com
Format: Paperback Verified Purchase
There are so many choices to choose from. I've not yet read though the whole book. But I started using the book a day or so after I got it in the mail. You won't be sorry you bought this book.
3 of 5 people found the following review helpful
Cheese Makes Any Dish A Satisfying Comfort Food Feb. 10 2012
By Dee Long - Published on Amazon.com
Format: Paperback
Clifford Wright's love letter to cooking with cheese proves that just about any dish can be improved when cheese is one of the ingredients. If macaroni & cheese and a ham & cheese sandwich are the only cheese dishes that pop into your mind, let Hot & Cheesy expand your horizons with creative cheese offerings running the gamut from savory hors doevres and soups designed to take the chill out of winter to casseroles, pasta specialties and cheesecakes.
Hot & Cheesy provides good, basic info about serving & storage tips, along with cooking with cheese techniques, followed by more than 250 mouth watering recipes for the cheese lover. This book will inspire you to visit the cheese section of your local market more often.
Ultimate Comfort Food Jan. 10 2013
By Mary Jo Lindeberg - Published on Amazon.com
Format: Paperback Verified Purchase
Is there anything better on a cold Winter's night than something hot and cheesy? Or for brunch on an icy Minnesota morning?

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