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Melt, Stretch, and Sizzle: The Art of Cooking Cheese RECIPES FOR FONDUES, DIPS, SAUCES, SANDWICHES, PASTA, AND MORE TIA KEENAN FOREWORD BY KAT KINSMAN
Dozens of deliciously indulgent hot cheese dishes and tips on selecting the best cheeses for cooking make Melt, Stretch, and Sizzle: The Art of Cooking Cheese, Tia Keenan’s follow-up to The Art of the Cheese Plate, the next must-have for cheese lovers. These easy yet decadent recipes will change the way you eat and cook with cheese. Melt, Stretch, and Sizzle demystifies recipes for delicate Baked Ricotta with Herbs, a perfectly puffed Dutch Baby with Bacon, Pecorino popovers fit for any holiday party, and Brazil’s crave-inducing Pao de Queijo. The author also refreshes old favorites, such as studding traditional baked pasta with a whole burrata, and describes a host of creative grilled cheese combinations. The finishing epic raclette spread with multiple menus will inspire your next legendary dinner party. Whether looking for all-new avenues of cheesy bliss or modern twists on well-loved dishes, cheese lovers will dive in headlong and never look back. Tia Keenan is a writer, cheese specialist, cook, and cheese-industry consultant. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude, writes the “Cheese Wisely” column for the Wall Street Journal, and is a regular contributor to Bon Appétit. Her work has been featured in various media outlets, including Food & Wine, The New Yorker, and on the Food Network. She lives in New York with her husband, award-winning sommelier Hristo Zisovski, and their son. Kat Kinsman is Senior Food and Drinks Editor at Extra Crispy, Time Inc.’s all-breakfast site, and the author of Hi, Anxiety.
COOKING & ENTERTAINING 192 pages, 74 x 95” 50 color photographs HC: 978-0-7893-3442-8 $35.00 Can: $47.00 UK: £25.00 October 9, 2018 Rights: World R I Z Z OLI