Cooking & Entertaining

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

Dozens of deliciously indulgent hot cheese dishes, tips on selecting the best cheeses for cooking, tasting notes, wine and beer pairings, producer recommendations, and more expert knowledge make Melt, Stretch, & Sizzle a must-have for cheese lovers.

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, fondues, 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. Alongside cheese, the humble potato becomes an elegant gratin, is doused in cheese curds and gravy for poutine, and melts into the ultimate aligot. The author also refreshes old favorites, such as studding traditional baked pasta with a whole burrata, and describes a host of creative grilled cheese combinations. The finishing epic raclette spread with multiple menus will inspire your next legendary dinner party.
Keenan imparts useful expertise on the ways the different types of cheese age and melt, educating readers on the right ones to source for each application. Whether looking for all-new avenues of cheesy bliss or modern twists on well-loved dishes, cheese lovers will dive in headlong and never look back.

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).

  • Publish Date: October 02, 2018
  • Format: Hardcover
  • Category: Cooking - Courses & Dishes - Appetizers
  • Publisher: Universe
  • Trim Size: 7-1/4 x 9-1/2
  • Pages: 192
  • US Price: $35.00
  • CDN Price: $47.00
  • ISBN: 978-0-7893-3442-8

Reviews

"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

Author Bookshelf: Tia Keenan