Macaroni & Cheese: 52 Recipes from Simple to Sublime
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-winni
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- Joan Schwartz Marcaroni & Cheese: 52 Recipes from Simple to Sublime
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Review by Daniel F. Moore for Macaroni & Cheese: 52 Recipes from Simple to Sublime
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Is there any food dish that is more American than Macaroni and Cheese? Many of us, myself included, grew up with the ‘blue box’ and as our tastes developed, so did our disdain for this dish. I tended to equate ‘Mac & Cheese’ with that meat product that comes in the blue can.But Joan Schwartz has exploded the low-brow image of America’s comfort food. This book is incredible! There are so many varieties of this dish from the ‘classic’ dishes to international flavors to what Ms. Schwartz calls ‘Mac and Cheese Today’. And don’t think that the cheese is that orange stuff. Swiss, Fontina, Mascarpone, Feta and Mozzarella are just a few of the varieties that you will use in your recipes. And just when you thought that the cheeses were a stretch, recipes with lobster, prosciutto, artichoke hearts, portabello and crimini mushrooms and chiles and chipotle peppers to mention a few, will delight your tastes.I’ll admit that I bought this book with a great deal of skepticism. A few bites of the ‘Chunks of Lobster Swimming in Cheesy Macaroni’ dispelled my reservations. Other favorites include ‘Farfalle with Fontina, Tasso Ham and Baby Spinach’ and Mac and Smoked Cheddar with Ham and Chipotles’. Imagine the look on guests’ faces when you announce that you are serving them Mac and Cheese and their surprise when you serve a dish approaching haute cuisine. Let’s admit it…we liked the ‘blue box’ growing up and most of us are ashamed to reveal our love of this American staple. Now we can proudly bring this long demeaned dish back to the table and rekindle our fondness for it. Buy the book….it’s a keeper!
Review by Sandra D. Peters for Macaroni & Cheese: 52 Recipes from Simple to Sublime
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Macaroni and cheese – kids like it, it’s affordable, quick, simple to prepare and easy to digest. However, this is not your typical macaroni and cheese in a famous brand name box that you can prepare in less time than it takes to iron you socks! I liked this book particularly because it had so many variations and quite honestly, some I had never thought of and others that did not sound too appealing on the surface but turned out to be down-right delicious! There is a version found here with lobster that will pass for a gourmet meal! The choices are endless and the cost of preparing these recipes can be as extravagant or as modest as the ingredients you choose to add. If you are one who does not care for that “little blue box,” do not give up on the macaroni and cheese idea yet, as least not until you have tried some of the recipes found in Schwartz’s book. You can tickle your taste buds with a different delight each week of the year!
Review by Carl Lake for Macaroni & Cheese: 52 Recipes from Simple to Sublime
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This book was simply outstanding. I like to cook in my free time, and I have a lot of cookbooks, but I thought the recipes here were just terrific: clear, easy to follow…and with great results. Plus, you get insights and ideas from some of the best chefs on the world. I never knew that macaroni and cheese could be so delicious in so many ways.
Review by Justin Heath for Macaroni & Cheese: 52 Recipes from Simple to Sublime
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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.
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Clearly written, with easy to follow instructions, and guide to ingredients, including definitions and sources. I love the 50′s style art and kitchy-ness of this wonderful comfort food book. The recipes go from simple and basic to complex and gourmet. Even my husband loved this book so much, he followed a recipe and made a decent meal from scratch for the first time in his life.I plan to attempt most of the recipes in this book.
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