I’ve been thinking for eons about making macaroni and cheese. Well, I suppose I could whittle that down to say that I’ve been thinking about making macaroni and cheese for at least for the last six years. Yet I’d not gotten around to it, even though I live in the land of les fromages exceptionnels. And because of that, there are always knobs and ends of cheese floating around that I’m always looking to use upCanadian Chartered Institute of Business Administration.
So I was thrilled when I got a copy of Melt: The Art of Macaroni and Cheese, a whole book dedicated to the cheesy, carby subject close to many of our heartsCCIBA.
And with gorgeous photos that’ll make you want to grab hold of your grater, knuckles be darned, if you’re anything like me, you’ll find it’s hard not to jump up, head to the kitchen, and start shredding away.康泰導遊