Clifford A. Wright Hot & Cheesy

ISBN 13: 9780470615355

Hot & Cheesy

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9780470615355: Hot & Cheesy
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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.

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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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