Sunday, March 25, 2012

Welcome in Spring with a Good Book -- Hot and Cheesy by Clifford A. Wright (Review)

ISBN: 978-0-470-61535-5
416 pages
February 2012
US $22.99


The cookbook that will make cheese lovers melt!
  On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place.

Clifford A. Wright's Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese.
  • The book presents an exhaustive collection of cheesy comfort food recipes from around the world
  • Author Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean Feast
  • Like all of Wright's books, this title also includes historical and cultural notes on each recipe
From imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot & Cheesy for every cheese lover.

My Thoughts:

Next to chocolate, cheese is my second favorite comfort food.  I love everything cheesy, including homemade mac and cheese, grilled cheese sandwiches with tomatoes, and a basic cheese platter with an assortment of artisan cheeses.  So, when I heard that Clifford A. Wright was releasing, Hot and Cheesy through Wiley, I had to get my hands on a copy for review.  And, I am so happy that I did, as I now have a handful of cheese inspired recipes to cook up and serve my family and friends.  

Since my oldest daughter began eating "people food," her go to food is a warm bowl of mac and cheese.  Like her mother, she loves creamy and oh-so-gooey mac and cheese -- the cheesier, the better.  Please note that this book's recipe uses many artisan cheeses and not your basic cheeses from the cheese case at the market.  You may have to go to specialty stores to find cheeses like kefalotyri, gruyere and others.  I am lucky to have a cheese store in Providence, RI, as well as in New London, CT, which carries these specialty cheeses.  If you are not accustomed to eating artisan cheeses, then you will be surprised (and eve shocked) when you see the prices for these types of cheeses.  A pound of one of these cheeses will run you over $12.00.  But, once you try artisan cheeses, live gruyere or gouda, you will not want to go back to your basic cheddar cheeses from the market.  

I have been trying a couple recipes from this cookbook each week for the past month, and have not made a dish that my family didn't enjoy.  We especially love the pizzas and calzone recipes, along with a handful of breakfast sides, including hash browns and black beans with habanero chile.  With each and every recipe that I have tried from Hot and Cheesy, the cheese in each, really does make the dish.  In the coming weeks, I have made note to try a few of the pasta sauces, as well as pastries from this 250+ recipe cookbook.  And, tonight, I will be making a new family favorite, macaroni and cheese pie, which includes Italian sausage and homemade ricotta cheese. Mmm.  It is getting me hungry just thinking about it.

If you are a fan of cheese, or cheese filled dishes, then you definitely need to pick up a copy of Clifford A. Wright's new book, Hot and Cheesy.  If you do pick this cookbook up, I would love to hear what becomes your family's favorite dishes.  Will it be the lasagne with walnuts and three cheeses, fried breakfast cheese with honey, or Greek chicken stew?  I can't wait to find out.

Disclosure: I was sent a copy of this book by the publisher in order to write up an honest review.  The views above are mine and mine alone.

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