Description
Creamy, cheesy, rich, and comforting, macaroni and cheese is the favourite side dish for all generations! From classics with various cheeses to more exotic fare- with lobster, vegetables, pancetta, beef, and many more combinations- this timeless standard deserves a second look.Consider the Goat Cheese and Boursin Mac and Cheese, Chesapeake Crab Mac and Cheese, or Mac and Cheese Souffle with Country Ham for a dinner party, a book club meeting, or a holiday side dish. Start with Mac and Cheese Canapés or Mac and Cheese Spring Rolls, and then have Grand Marnier Orzo Pudding or Macaroni with Pecan Caramel Mascarpone for a sweet dessert!Author Ellen Brown has collected and developed more than 80 recipes, most of which are adapted from beloved dishes from restaurants around the country like Red Rooster in New York, Nosh in Dallas, and The Tipsy Pig in San Francisco. Recreate your favourite cheesy restaurant dishes at home: the sky's the limit for the humble mac & cheese.
About the Author
Ellen Brown is a 30-year veteran foodie. She is the author of more than 30 cookbooks, including several Complete Idiot's guides and Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries. She is the founding food editor of USA Today. Her writing has appeared in major publications including The Washington Post, The Los Angeles Times, Bon Appétit, Art Culinaire, and The San Francisco Chronicle, and she has a weekly column in the Providence Journal. She lives in Providence, Rhode Island.
Reviews
John Mariani, Food & Travel Correspondent, Esquire Magazine "Fabulous!!! One of the only times I can say I'd actually like to make every recipe in there!" Larry Cox at What's Cooking?, TucsonCitizen.com "The recipes in this collection are fairly easy to prepare and accessible. What gives this cookbook its legs are the unexpected variations on this timeless comfort food." Knoxville News Sentinel "The majority of Brown's recipes are adapted from versions served at high-end restaurants, which means few of the dishes include processed cheese foods such as Velveeta or American cheeses. Instead, what you will find are recipes featuring the yumminess of mozzarella, provolone, Muenster, fontina, Gruyere and mascarpone, just to name a few. If you're a macaroni and cheese connoisseur you will be well served throughout the upcoming winter months with this 192-page softbound book. " Providence Journal "Mac and cheese is a go-to comfort meal for many of us. But a funny thing happened a few years ago-it became gourmet. Many of the finest restaurants added mac and cheese to their menus. But these dishes weren't your Howard Johnson versions; they were elegant ones with fine cheeses and interesting pasta. Leave it to Ellen Brown to pounce on the trend and to produce a new cookbook. Her recipes are not limited to creamy pasta dishes either, but include canapes to serve at parties and even desserts." Norwood Transcript and Bulletin "Whether you like the standard dish with an abundance of cheese or want to try something a bit different with crab or lobster, Brown has all the choices. The book also includes a few decadent and caloric desserts such as orzo pudding made with Grand Marnier or macaroni with a rich and nutty Mascarpone sauce."
Book Information
ISBN 9780762446599
Author Ellen Brown
Format Paperback
Page Count 192
Imprint Running Press Adult
Publisher Running Press,U.S.
Weight(grams) 558g
Dimensions(mm) 230mm * 187mm * 13mm
About the Author
Ellen Brown is a 30-year veteran foodie. She is the author of more than 30 cookbooks, including several Complete Idiot's guides and Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries. She is the founding food editor of USA Today. Her writing has appeared in major publications including The Washington Post, The Los Angeles Times, Bon Appétit, Art Culinaire, and The San Francisco Chronicle, and she has a weekly column in the Providence Journal. She lives in Providence, Rhode Island.
Reviews
John Mariani, Food & Travel Correspondent, Esquire Magazine "Fabulous!!! One of the only times I can say I'd actually like to make every recipe in there!" Larry Cox at What's Cooking?, TucsonCitizen.com "The recipes in this collection are fairly easy to prepare and accessible. What gives this cookbook its legs are the unexpected variations on this timeless comfort food." Knoxville News Sentinel "The majority of Brown's recipes are adapted from versions served at high-end restaurants, which means few of the dishes include processed cheese foods such as Velveeta or American cheeses. Instead, what you will find are recipes featuring the yumminess of mozzarella, provolone, Muenster, fontina, Gruyere and mascarpone, just to name a few. If you're a macaroni and cheese connoisseur you will be well served throughout the upcoming winter months with this 192-page softbound book. " Providence Journal "Mac and cheese is a go-to comfort meal for many of us. But a funny thing happened a few years ago-it became gourmet. Many of the finest restaurants added mac and cheese to their menus. But these dishes weren't your Howard Johnson versions; they were elegant ones with fine cheeses and interesting pasta. Leave it to Ellen Brown to pounce on the trend and to produce a new cookbook. Her recipes are not limited to creamy pasta dishes either, but include canapes to serve at parties and even desserts." Norwood Transcript and Bulletin "Whether you like the standard dish with an abundance of cheese or want to try something a bit different with crab or lobster, Brown has all the choices. The book also includes a few decadent and caloric desserts such as orzo pudding made with Grand Marnier or macaroni with a rich and nutty Mascarpone sauce."
Book Information
ISBN 9780762446599
Author Ellen Brown
Format Paperback
Page Count 192
Imprint Running Press Adult
Publisher Running Press,U.S.
Weight(grams) 558g
Dimensions(mm) 230mm * 187mm * 13mm
