Books about Macaroni from Amazon.com

In On Top of Spaghetti, Johanne Killeen and George Germon, owners of the legendary restaurant Al Forno in Providence, R.I., and authors of Cucina Simpatica, offer up 100 new recipes for everyone's favorite tried–and–true dish –– pasta.

Pasta is the culinary equivalent of the little black dress. It's simple and elegant, you can dress it up or down, and it never goes out of style. In On Top of Spaghetti, Johanne Killeen and George Germon present a collection of 100 pasta recipes, including new and old favorites such as Pasta Shells with Spicy Sausage Red Sauce, Fusilli with Roasted Red Pepper Pesto, and Spaghetti with Tomatoes, Cinnamon, and Mint. In Cucina Simpatica, Johanne and George introduced Americans to grilled pizza. With On Top of Spaghetti they will reintroduce home cooks to the joys of pasta. Classic recipes are elevated to new heights, and innovative new dishes are sure to be returned to again and again.

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From the kitchen that brought us the I-have-never-seen-anything-yummier Grilled Cheese comes the it-just-got-yummier Macaroni & Cheese. The kid-friendly favorite is now being spotted at the trendiest restaurants around town, and this fantastic cookbook has it all. More than 50 classics range from the tried-and-true Yankee Doodle Dandy Baked Macaroni and Cheese and quick to prepare specialties such as the yodel-worthy Alpine Macaroni with Appenzeller and Cr me Fra che to international specialties like Giuvetchi, a Greek dish of orzo in a cinnamon tomato sauce with lamb and kasseri, myzithra, and feta cheeses. There are even a few dessert versions like Falooda, a traditional Indian treat, this one using ricotta and sweet vermicelli, with cherries and a touch of cardamom. Recipes for side salads and soups help round out a balanced meal. Mac & cheese it'll always please..
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Mike Costa has lived his whole life in The Strip, Pittsburgh’s warehouse and factory district. His father’s large Italian family runs a food wholesale business, and Mike is used to the sounds and smells of men working all night to unload the trains that feed the city. But it’s 1933, and the Depression is bringing tough times to everyone. Money problems only add to Mike’s worries about his beloved grandfather, who is getting forgetful and confused.

Mike is being tormented at school by a loud-mouth named Andy Simms, who calls Mike “Macaroni Boy.” But when dead rats start appearing in the streets, that name changes to “Rat Boy.” Around the same time Mike notices that his grandfather is also physically sick. Can whatever is killing the rats be hurting Mike’s grandfather? It’s a mystery Mike urgently needs to solve in this atmospheric, fast-paced story filled with vibrant period detail.


From the Hardcover edition..
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MOPS groups have gathered hundreds of recipes from their members, practical and entertaining information for mothers and fathers who cook, especially mothers and fathers of preschoolers..
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Macaroni and cheese is the ultimate, all-American comfort food. Most Americans, especially children, are familiar with the version that comes out of the blue cardboard box, but acclaimed cookbook author Joan Schwartz has something to say about that in her collection Macaroni & Cheese. Schwartz has compiled over 50 original and inventive recipes from many well-known chefs and restaurants. Most of the recipes start off with a basic béchamel sauce (milk whisked into a roux) and add various domestic and foreign cheeses to the hot mixture, but some find room for more exotic ingredients, like truffles, duck prosciutto, oysters, sausage, and codfish. In addition, there's a glossary of almost 40 milk and goat cheese varieties that appear within the recipes. After sampling some of the more unusual recipes with such fascinating and complementary flavors, it will be time to put your standard assumptions about mac and cheese to rest, and put the blue box at the back of the pantry shelf. --Teresa Simanton.
Price: $9.18 [Notify me when price goes down.]

In this book, the author has drawn together one hundred of the best pasta sauce recipes, encountered after many years of living, eating and cooking in Italy. Many of them are simple sauces that can be cooked in a few minutes Others are elaborate confections from the kitchens of great Italian families. All of them adapt well to the needs of other countries, and other climates..
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Do you ever get so engrossed in playing that you forget about everything elseeven eating? Go on a journey with Milburn as his busy imagination takes him on a wild adventure of self-discovery. Author Simion Santi Walker discovered through research that the macaroni penguin was named by early English explorers for its yellow crested feathers, which resembled those worn in the hats of young eighteenth-century men called macaronis. This label was later immortalized in the line Stuck a feather in his cap and called it macaroni from the Revolutionary War song Yankee Doodle. A book that adults will enjoy as much as children, Milburn the Macaroni Penguin will be as memorable as an old familiar melody..
Price: $5.83 [Notify me when price goes down.]

Everyone loves comfort foods. They conjure up images of childhood, family meals, relaxed happiness, warmth, and peace. Now, for the first time in one volume, these two books featuring the ultimate in comfort foods–Macaroni & Cheese and Meat & Potatoes–are together at last.

Macaroni & Cheese presents 52 different takes on the most classic dish from famous restaurants and gourmet food stores–like Chat n’ Chew, Wish, City Bakery, Union Pacific, Hamersley Bistro, and Fairway Market–and from well-known chefs–like Bobby Flay , Waldy Malouf, Rick Bayless, Katy Sparks, Andrew Carmellini, and Wylie DuFresne. Try:
·Tomatoey Mac and Cheese
·Orecchette con Fonduta
·Terrine of Macaroni, Goat Cheese, and Foie Gras
·Chunks of Lobster Swimming in Cheesy Macaroni
·Sweetened Mascarpone and Noodle Pudding

Meat & Potatoes offers fascinating fare from an outstanding set of celebrated chefs across the country. With recipes from Dan Barber and Michael Anthony, Arthur Schwartz, Bobby Flay, Sue Torres, and Cyril Renaud; and restaurants as diverse as Fresh, Los Barrios, Payard Pâtisserie, Bubby’s Pie Company, Mesa Grill, and Nora, these dishes range from the simple to the sublime:
·Braised Short Ribs with Pan-Roasted Ruby Crescent Fingerlings
·Slow-Braised Beal and Vanilla Sweet Potato Shepherd’s Pie
·Indian-Spiced Rack of Lamb with Potato Tikki and Mint Yoghurt
·Chorizo, Potato, and Goat Cheese Quesadillas
·Brine-Marinated Pork Chops with Scallion-Smashed Potatoes and Grilled Granny Smith Apple Slices

Simple enough for the casual cook, yet sophisticated enough to impress experienced chefs, these dishes will leave every guest comfortably stuffed and deliciously delighted..
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