PDF Download Melt, Stretch, & Sizzle: The Art of Cooking Cheese: Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and More, by Tia Keenan

PDF Download Melt, Stretch, & Sizzle: The Art of Cooking Cheese: Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and More, by Tia Keenan

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Melt, Stretch, & Sizzle: The Art of Cooking Cheese: Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and More, by Tia Keenan

PDF Download Melt, Stretch, & Sizzle: The Art of Cooking Cheese: Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and More, by Tia Keenan

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Review

"Because the cheese in Melt inhabits a fantasy world of brilliant gold and neon. Sandwiches ooze and fondue glimmers with the kind of palette that would put Jem & the Holograms to shame. And that slick, drippy ooze takes center stage enough times that even a nun will get a little hot under the collar." —Epicurious"Cheese lovers, rejoice! Melt, Stretch, & Sizzle: The Art of Cooking Cheese...by Tia Keenan is your new bible for cheese fondue, dips, pasta, sandwiches, and pretty much almost any other cheese-related dish you can think of." —Popsugar "Melt, Stretch & Sizzle is the most stylish, sexy, hot cheese book ever." —It's Not You It's Brie"For anyone whose ever had a fondue seize or a just “meh” grilled cheese, this is the book...All of this indulgence is styled and photographed for a lush, somewhat naughty look. It will make you think of those old Crown Royal or Dewar’s ads where the grown-up thing to do is lounge around and leer at each other. Hef would totally get it. Font style, graphic choices, and color will have you flipping through the book, laughing, and then cooking." —The Splendid Table

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About the Author

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 (2016).

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Product details

Hardcover: 192 pages

Publisher: Universe (October 2, 2018)

Language: English

ISBN-10: 9780789334428

ISBN-13: 978-0789334428

ASIN: 0789334429

Product Dimensions:

7.5 x 0.9 x 9.8 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

11 customer reviews

Amazon Best Sellers Rank:

#578,249 in Books (See Top 100 in Books)

This book has a cool retro vibe, beautiful and clear photos for every recipe, tongue-in-cheek humor that makes it fun to read, and best of all - the recipes are easy. Keenan explains you can use cheese found in your supermarket for every recipe in the book, and the other ingredients are pretty straightforward too. I enjoy cooking but wouldn’t consider myself a pro, and the instructions are straightforward and not intimidating at all. I’ve already made the stuffed pumpkin for an Oktoberfest party, and it was a huge hit! The guests were really impressed, and it came out exactly as the book said - delicious! I’m doing the burrata mac and cheese next. Endless winter party and comfort food options here!

A cookbook and a photography book in one! I absolutely love the images, and also love that it includes old bodies and Black bodies, which I feel is lacking in the industry. There's quite a range of recipes (including soups - my favorite!). This also makes a great gift, would recommend to anyone that loves to cook, loves cheese (WHO DOESN'T), and people that like coffee table cooks (seriously, the photography is amazing).

I was really looking forward to this second book by Tia Keenan and it did not disappoint. The photos are gorgeous, I love the food styling and the writing is witty and engaging. Melt, Stretch & Sizzle is an amazing holiday gift (even better: get that special someone BOTH of Keenan’s Books!) I’m looking forward to cooking some of the many imaginative, unique recipes this holiday season.

Tia Keenan is a cheese pro and her recipes are excellent. Her style is easy to follow and there are a lot of different types of melty, cheesy things she suggests.

This book is full of cool pictures and delicious recipes. I love all things cheese, and I was delighted by interesting flavor combinations in the recipes, the baked pumpkin fondue was a hit a fall birthday party. I can't wait to try more recipes during the holidays!

Keenan’s expertise goes beyond cheese and into the kitchen, your kitchen. The recipes are not only cravable, but they are easy to follow and teach reasoning behind the ingredients of you are someone who adapts recipes to what you have on hand. If you want creative and innovative ways to serve cheese, if you want to bring the winning dish to a gathering or you entertain on a small tolarge scale, this is the cookbook for you! Makes a great gift, and before long you’ll be looking for her next, greatest interpretation of cheese as a prime ingredient in your best meals.

The closest thing to diving mouth first into a olympic-sized pool of fondue is flipping through the pages of this book. The writing is hilarious, the styling is unique, the recipes are...exquisite. It strikes the perfect balance of aspirational and achievable - a must have for every kitchen, and the perfect gift for every fromage fantatic / party hostess / intimidating foodie friend / etc.

I'm obsessed with this book! Before I opened it, I could never make a proper fondue. It's such a fantastic reference for learning how to make any cheesy dish the right way. It's great for people who follow recipes religiously or heavy adapters too. So versatile and useful, definitely an essential for any cheese lover!

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Melt, Stretch, & Sizzle: The Art of Cooking Cheese: Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and More, by Tia Keenan PDF

Melt, Stretch, & Sizzle: The Art of Cooking Cheese: Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and More, by Tia Keenan PDF

Melt, Stretch, & Sizzle: The Art of Cooking Cheese: Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and More, by Tia Keenan PDF

Melt, Stretch, & Sizzle: The Art of Cooking Cheese: Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and More, by Tia Keenan PDF

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Free PDF Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz

Free PDF Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz

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Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz

Free PDF Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz

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Amazon.com Review

Bold, bold, bold, bold, bold! It is a word constantly associated with Bobby Flay and with good reason: he doesn't like to be subtle. "Party dishes that are bold and fragrant," "Next time you cook, take a big bold step...." "My party dishes make for a fragrant and bold mix." And yes, bold is an excellent word to describe Bobby Flay's from My Kitchen to Your Table (aptly subtitled 125 Bold Recipes). Flay's genius for mixing Latin flavors and blending cuisines is indeed bold. Dishes such as Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce and Yellow Corn-Coated Soft-shell Crabs with Red Chile-Mustard Sauce come from equal parts conviction and adventure. But best of all, these recipes work. In Bobby Flay's from My Kitchen to Your Table, he shows how to prepare dishes that are perfect for social gatherings. These are party dishes in which the distinction between appetizer and main course is purposely blurred. Flay likes meals with attitude--lively, colorful dishes all served at once. Forget about separate courses--set out all the dishes at the same time and encourage the guests to dig in. No appetizer, accompaniment, or main course. As Flay likes to say, "it's all just food." That is an easy statement to make if you are an award-winning chef with your own television show and author of the acclaimed Bobby Flay's Bold American Food (there's that word again). Still, Flay makes his food accessible. The recipes are easy to follow. And recipes that sound intimidating, such as Skewered Lamb with Rioja Red Wine Vinaigrette, are, in actuality, simple to prepare. So take a tip from Bobby Flay: have fun with your cooking, be adventurous, exuberant, and entertaining. Most of all, be bold. --Mark O. Howerton

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From Publishers Weekly

Proprietor of three New York City restaurants, host of Lifetime's The Main Ingredient and cohost of TVFN's Grillin' and Chillin', Flay (Bobby Flay's Bold American Food) is in the vanguard of current celebrity chefs. Again, he champions cuisine boasting big flavors. Featuring Mediterranean food with a Latin emphasis much like the fare showcased at his Bolo restaurant, the recipes are organized according to cooking method or presentation (e.g., From the Oven, From the Grill, From the Stovetop, Cool Platters). Menus are designed to serve eight in a casual family style. Heady combinations are exemplified by Roasted Turkey with Pomegranate Sauce and Wild Rice-Goat Cheese Dressing and Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce served with Green Onion Tamales. Recipes such as these and Spicy Maple-Glazed Pork Chops with Red Onion Marmalade and Blue Corn-Sweet Potato Tacos may be more than a home cook can face with relative calm. Less threatening dishes offering considerable appeal include Tapenade Crusted Salmon and Garlic and Oregano-Marinated Grilled Chicken with Grilled Pepper and Black Olive Relish. Desserts range from Catalan Custard with Dried Fruits to a Very Rich Chocolate Sauce. True to the book's title, Flay keeps most preparations manageable (given their sophistication) and doesn't insist on too many specialty ingredients (long-grained rice, for instance, is fine for paella). Author tour. Copyright 1998 Reed Business Information, Inc.

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Product details

Hardcover: 256 pages

Publisher: Clarkson Potter; 1st edition (March 31, 1998)

Language: English

ISBN-10: 0517707292

ISBN-13: 978-0517707296

Product Dimensions:

7.6 x 1 x 9.3 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review:

4.1 out of 5 stars

37 customer reviews

Amazon Best Sellers Rank:

#521,363 in Books (See Top 100 in Books)

I love him on tv. Maybe I’m spoiled but I don’t like that there are no color pictures! That’s a must in a modern cookbook. I also found the layout and fonts distracting. I ended up donating it as soon as I opened it. Sorry Bobby! On another note, I preordered his next book, so I’m hoping it’s more readable

This book is like the other cookbook's written around the time. It is high faloooooooten with ingredients and recipes that I would not make. Like someone showing how high and mighty their cooking skills. I would let this one go.

Very satisfied cookbook and the only bad remark I have is the recipes are a little bit complicated.

This book is even good looking. It would make a nice gift. I bought it on an impulse while watching one of Bobby's shows. The recipes are clearly written and don't use a lot if ingredients that you have to go to a specialty store to find. (I hate it when my neighborhood Publix is out of saffron-basted newt eyes.)

I am pleased with the book, and I can't wait to try the recipes. This is my first cookbook ever where there is an explanation of culinary terms. I think of it as "Intro to Culinary School 101.Great job Bobby!

Nice book !

Love all of his cook books.

Bought this book for my dad. He swears by Bobby's recipes. So far he has made delicious meals.

Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz PDF
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Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz PDF

Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz PDF

Bobby Flay's From My Kitchen to Your Table: 125 Bold Recipes, by Bobby Flay Joan Schwartz PDF

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