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Melt: the Art of Macaroni and Cheese - a book by Stiavetti, Stephanie

Melt: the Art of Macaroni and Cheese

Melt: the Art of Macaroni and Cheese( )
Author: Stiavetti, Stephanie
McCord, Garrett
Foreword by: Ruhlman, Michael
Publication Date:Oct 2013
Publisher:Little Brown & Company
Book Format:Hardback
List Price:USD $30.00
Book Description:

A cookbook that reinvents the American classic, macaroni and cheese, with gourmet ingredients, handcrafted artisan cheeses, and unique flavor combinations. MELT: THE ART OF MACARONI AND CHEESE is the first book to marry the American standard, macaroni and cheese, with handcrafted artisan cheeses and a wide array of pastas, producing dishes that are both classic and chic. Home cooks of all levels will be encouraged to incorporate fresh, simple...
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Book Details
Detailed Subjects: Cooking / Specific Ingredients / Pasta
Cooking / Specific Ingredients / Dairy
Physical Dimensions (W X L X H):8.5 x 10.5 x 1 Inches
Book Weight:2.23 Pounds
Author Biography
Stiavetti, Stephanie (Author)
Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin. His latest works include Charcuterie: The Craft of Salting, Smoking and Curing (2011) and Salumi: The Craft of Italian Dry Curing (2012), both with Brian Polcyn.


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