Qty:1
  • List Price: $22.99
  • Save: $3.30 (14%)
FREE Shipping on orders over $35.
In stock but may require an extra 1-2 days to process.
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: This book has already been loved by someone else. It MIGHT have some wear and tear on the edges, have some markings in it, or be an ex-library book. Over-all it is still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Hot & Cheesy Paperback – February 1, 2012


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$19.69
$2.16 $0.01


Frequently Bought Together

Hot & Cheesy + Bake Until Bubbly: The Ultimate Casserole Cookbook + The Best Casserole Cookbook Ever
Price for all three: $55.84

Some of these items ship sooner than the others.

Buy the selected items together

NO_CONTENT_IN_FEATURE
NO_CONTENT_IN_FEATURE

Product Details

  • Paperback: 416 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (February 1, 2012)
  • Language: English
  • ISBN-10: 0470615354
  • ISBN-13: 978-0470615355
  • Product Dimensions: 9.1 x 7.5 x 1.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,147,233 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

A Comforting Collection of Cheese Dishes from the James Beard Award–Winning Author

On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese turns an ordinary meal into a decadent delight. It's a staple ingredient in our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many diverse and delicious cheese recipes been brought together in one amazing cookbook. Hot & Cheesy offers more than 250 recipes from around the world covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you can top, stuff, or sprinkle with cheese.

Today's cooks have more varieties of cheeses to choose from than ever before, but what to do with them? Hot & Cheesy solves that cheese lover's dilemma with a wealth of American and international comfort foods dripping with cheeses of every kind. But there is far more than just recipes and cooking directions here. With his trademark wit and worldliness, award-winning author Clifford A. Wright includes entertaining historical and cultural notes that add fascinating context to these incredible flavors. From imported artisanals to the pride of Wisconsin, from Gouda to Gruyere, no matter what your favorite cheese is, you'll find the perfect recipe for it here.

Recipes Include:

  • Poblano Chile and Cheese Soup

  • Fried Provolone Fritters

  • Veal Parmesan Hero

  • Empanadilla de Queso de Cabrales

  • Fontina Val d'Aosta Cheese Pie

  • Pizza con Pancetta

  • Sausage and Provolone Calzones

  • Quesadilla with Ham and Cheese

  • Hot Crab Dip

  • Roasted Chile and Cheese Frittata

  • Eggs Mornay

  • Macaroni and Cheese

  • Feta Cheese Puff Pastry

  • Pine Nut and Bacon Quiche

  • Risotto con Fonduta

  • Chile con Queso

  • Kofta Curry

  • Cheesecake Torte

About the Author

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon Appétit, Food & Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.com. As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website www.CliffordAWright.com is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School (www.VeniceCookingSchool.com) with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

More About the Author

Clifford A. Wright is a cook, food writer, and independent research scholar who won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. His book A Mediterranean Feast was also a finalist for the cookbook of the year award given by the International Association of Culinary Professionals. He is the author of 16 books, fourteen of which are cookbooks, including his latest One-Pot Wonders. Colman Andrews, former editor of Saveur magazine called Wright 'the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean--the real Mediterranean, the whole Mediterranean.' Clifford writes regularly for Saveur, Bon Appetit, Gourmet, Fine Cooking, and Food and Wine and wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets. Clifford has also lectured on food at the Center for European Studies, Harvard University, Georgetown University, and the Culinary Institute of America among other universities and venues. As a cooking teacher he has taught cooking classes at the Rhode Island School of Design, Sur la Table, Central Market in Texas and other cooking schools around the United States and Italy.
Before writing about food, Clifford was a foreign policy researcher at the Brookings Institution, Washington, D.C., a Staff Fellow at the Institute of Arab Studies, Belmont, MA, the Executive Director of the American Middle East Peace Research Institute, Cambridge, MA and the publisher of Raising Kids, a child development newsletter for parents. He was written two books on the politics and history in the Middle East.
You can visit him at www.cliffordawright.com and his blog www.Cook-Coquus.com and read his food writing at www.zesterdaily.com

Customer Reviews

4.6 out of 5 stars
5 star
3
4 star
2
3 star
0
2 star
0
1 star
0
See all 5 customer reviews
Share your thoughts with other customers

Most Helpful Customer Reviews

1 of 1 people found the following review helpful By kiddienurse on January 7, 2013
Format: Paperback Verified Purchase
Are you kidding???!!! Who doesn't like anything hot and cheesy? First read this book when I borrowed it from my local library and decided it had to be a part of my cookbook collection. It has come in very handy this winter; I use it often.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Paperback Verified Purchase
There are so many choices to choose from. I've not yet read though the whole book. But I started using the book a day or so after I got it in the mail. You won't be sorry you bought this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By BeretBrenckman on February 10, 2013
Format: Paperback
I love cheese. I grew up in Western New York where if something isn't deep fried it comes with cheese. Sometimes it is deep fried cheese. There are two reasons this cookbook did not receive an A rating from me. One, there were no pictures. No cookbook, no matter how good should be without pictures. Not hand-drawn hokey, homey ones either. We're talking full color photographs. Two, a lot of the recipes were for things WITH cheese and not OF cheese. If you look at the sections below you can see just how many of them mention "with cheese." Disappointing, that. Some of the tips about cheese in general that peppered the recipes were awesome and useful. I'll be making or trying almost 50 of the recipes in this book and it is well worth it to get it if you like cheese.
Sections:
Soups. Sauces & Dips
Fritters with Cheese
Savory Crepes & Pancakes with Cheese
Pies, Tarts, and Quiches with Cheese
Pizzas, Calzones, and Breads with Cheese
Sandwiches with Cheese
Quesadillas, Enchiladas, and Burritos with Cheese
Eggs and Cheese
Cheese and more cheese
Pasta with Cheese
Rice and Polenta with Cheese
Vegetables with Cheese
Meat and Seafood with Cheese
Sweets with Cheese
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Paperback Verified Purchase
Is there anything better on a cold Winter's night than something hot and cheesy? Or for brunch on an icy Minnesota morning?
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 5 people found the following review helpful By Dee Long on February 10, 2012
Format: Paperback
Clifford Wright's love letter to cooking with cheese proves that just about any dish can be improved when cheese is one of the ingredients. If macaroni & cheese and a ham & cheese sandwich are the only cheese dishes that pop into your mind, let Hot & Cheesy expand your horizons with creative cheese offerings running the gamut from savory hors doevres and soups designed to take the chill out of winter to casseroles, pasta specialties and cheesecakes.
Hot & Cheesy provides good, basic info about serving & storage tips, along with cooking with cheese techniques, followed by more than 250 mouth watering recipes for the cheese lover. This book will inspire you to visit the cheese section of your local market more often.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Search

What Other Items Do Customers Buy After Viewing This Item?