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    • Macaroni & Cheese

    By Marlena Spieler,Photographs by Noel Barnhurst

    8-3/4 x 8 in; 132 pp;
    24 color photographs
    Paperback
    November 2005
    ISBN 9780811849623
    ISBN10 0811849627

    SKU# 9780811849623

    2 Review(s)
    $16.95

    Quick Overview

    From the kitchen that brought us the I-have-never-seen-anything-yummier Grilled Cheese comes the it-just-got-yummier Macaroni & Cheese. The kid-friendly favorite is now being spotted at the trendiest restaurants around town, and this fantast...

    Macaroni & Cheese



    Macaroni & Cheese

    From the kitchen that brought us the I-have-never-seen-anything-yummier Grilled Cheese comes the it-just-got-yummier Macaroni & 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 & cheeseit'll always please.

     

    Marlena Spieler is the author of over 50 cookbooks published worldwide, including Grilled Cheese, and has written for Bon Apptit 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 Franciscobased photographer whose work has appeared in Bon Apptit and Fine Cooking.

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    Customer Reviews (Write a review)

    More problem than I bargained for

    10/11/11| steven fanelli
    fThe Alpine recipe on page 33 was a flop. I followed it to the letter, using Emmental. The cheese clumped up into a big stringy ball; I stirred it for 20 minutes adding a little water at time and finally gave it up & served it the way it was, then ended up having to throw the pot away rather than try and scrub all that cheese out of it.
    Between the $9 I spent on the cheese and having to go out and buy a new pot, this recipe cost me close to $100. It to just say to add the cheese a little at a time.

    It's the cheesiest!

    10/11/11| Guinevere Harrison
    I'm not much of a cook, but I do love my mac & cheese. I've got to give props to the authors of this book for breaking me out of the Annie's box and introducing me to the decadence of baked shells with toasty breadcrumbs and crispy, bubbly cheese. Mmmmm...