Melted Cheese

Auteur

A new collection of beautifully photographed recipes, curated for you by the expert food and drink editors at Ryland Peters & Small, and originally created by our highly-regarded cookery authors.

Texte du rabat

As the comfort food season gets closer, here are more than sixty-five recipes embracing the gooey, creamy and tangy. Features raclette, fondue, toasties, croquettes, gratins and more.

Résumé

Perfect for the comfort food season, this book features over 65 decadent recipes oozing with melted cheesey goodness.

Whether you are hangry, hungover or just longing to indulge in a little greediness, Melted Cheese is the book to turn to! From alpine-inspired raclette and fondue to grilled cheese toasties, croquettes, pasta bakes, potato gratins and more, you could never have imagined there were so many inspired ways to serve melted cheese. Different cheeses provide different levels of melty goodness, and there are tips included on this, too: mozzarella, for example, is a great stringy melter due to its high moisture content, Gruyere, on the other hand, has a stronger flavour, but also melts beautifully under the grill/broiler (due to its high acid content). From solo nacho bowls to pizza banquets, there is no shame in enjoying melted cheese on your own, but equally it is good to share the love too. A recipe from this book will make any big night in an indulgent experience to remember!