What’s more craveable than cheese, luxurious cheese? How about cheese that is heated, cooked, and fried, releasing next level aromas and textures. MELT, STRETCH, & SIZZLE is so much more than grilled cheese, fondue, and mozzarella sticks: these easy yet decadent recipes will change the way you eat and cook with cheese. A workhorse of the kitchen, cheese adds depth, flavor, and texture to sauces, soups, sandwiches, dips and snacks, and every dish you truly love.
MELT, STRETCH, & 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 quiejo. The humble potato becomes an elegant gratin, or is buried under cheese curds and gravy for poutine, or melts into the ultimate aligot. Renowned cheese specialist Tia Keenan refreshes old favorites, such as studding traditional baked pasta with a whole burrata, and whipping up a host of creative grilled cheese combinations.
Last, but not least, Keenan’s raclette spread with multiple menu options will make your next dinner party legendary. Keenan imparts useful expertise on the ways the different types of cheese age and melt, directing readers to the right ones to source for each technique. Complete with dozens of tips on tasting notes, wine and beer pairings, producer recommendations, and more make MELT, STRETCH, & SIZZLE a must-have for cheese lovers who are looking for all-new avenues of cheesy bliss or modern twists on well-loved dishes.