Totally Cheese

It is a fact that milk was one of the earliest foods to ever be preserved, and despite the passage of a millennium or two, it seems that we've never lost our taste for this versatile dairy derivative. Cheese adds richness to everything it touches, from scrambled eggs to pizza, noodles and more. So put the fun back into your fondue, forgive that fat, and just say Cheese!

Cheese Companion

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

Macaroni and Cheese

Simple and perfect, macaroni and cheese can be credited with spearheading today's comfort-food revolution. This timeless dish is reassuring and familiar, yet with the addition of a bit of truffle butter or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection such well-known chefs as Bobbie Flay, Charlie Palmer, Rick Bayless, and Katy Sparks share with us their favorite recipes, some from childhood, some from their restaurant menus. Recipes include Macaroni with Wisconsin Asiago; Baked Four-Cheese Pasta; Macaroni and Cheese Croquettes; and Chunks of Lobster Swimming in Cheesy Macaroni. This retro cookbook is accessible to all levels of cooks, yet each recipe is sophisticated enough to impress the experienced home chef. Diners everywhere will enjoy this nostalgic and fun collection.

Let's Fondue

Fondue began as a simple Swiss peasant meal, but in recent times it has become the centerpiece of sophisticated parties on both sides of the Atlantic. This book contains everything from advice on choosing a pot to recipes for the sauces suitable for beef, seafood, and bread fondues with a variety of imaginative menus and themes to make a meal complete.