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Macaroni and Cheeseby Marlena Spieler
Synopses & Reviews
From the kitchen that brought us the I-have-never-seen-anything-yummier Grilled Cheese comes the it-just-got-yummier Macaroni and Cheese. The kid-friendly favorite is now being spotted at the trendiest restaurants around town, and this fantastic cookbook has it all. More than 50 classics range from the tried-and-true Yankee Doodle Dandy Baked Macaroni and Cheese and quick to prepare specialties such as the yodel-worthy Alpine Macaroni with Appenzeller and Crme Frache to international specialties like Giuvetchi, a Greek dish of orzo in a cinnamon tomato sauce with lamb and kasseri, myzithra, and feta cheeses. There are even a few dessert versions like Falooda, a traditional Indian treat, this one using ricotta and sweet vermicelli, with cherries and a touch of cardamom. Recipes for side salads and soups help round out a balanced meal. Mac and cheeseit'll always please.
"For some people, the Platonic form of macaroni and cheese comes from a blue and orange cardboard box. This book is for everyone else, or at least everyone else who isn't 'vegan, allergic to dairy products, or counting carbs or fat.' For these gravy-blooded souls, the Platonic form of macaroni and cheese might be Noodles with Green Parsley Garlic Butter, a big bowl of egg noodles drowned in herb butter and then tossed with emmanthal or gruyere for a delicious, artery-clogging indulgence. Other macaroni and cheese lovers might choose gooey Macaroni and Double Asparagus Gratin, or old fashioned Tuna-Noodle Casserole, here dressed up with peas, mushrooms and parsley. The author, a London-based food writer, treats macaroni and cheese with the right amount of reverence, acknowledging that 'those who love (it) probably loved it as children, too.' Still, she dares to take this most American dish global with recipes for Pastitsio, a Greek-style pasta, and Falooda, an Indian dessert made with cherries and ice cream. These iterations, alongside such basics as Yankee Doodle Dandy Baked Macaroni and Cheese, are sure to please even the most dedicated mac and cheese purist, while delighting anyone with a soft spot for comfort food." Publishers Weekly (Copyright Reed Business Information, Inc.)
From the kitchen that brought us the I-have-never-seen-anything-yummier
About the Author
Marlena Spieler is the author of over 50 cookbooks published worldwide, including Grilled Cheese, and has written for Bon App tit and Saveur. She writes the San Francisco Chronicle award-winning food column "The Roving Feast" and is a three-time James Beard nominee. Born in Sacramento, California, she lives in Hampshire, England.
Noel Barnhurst is a San Francisco based photographer whose work has appeared in Bon App tit and Fine Cooking.
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