Nov 10 2018

Book Signing & Raclette Party with Tia Keenan ‘Melt, Stretch & Sizzle

  • 4:00pm
  • 37b north front street, kingston, ny 12401


MELT, STRETCH, & SIZZLE: The Art of Cooking Cheese
Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and More
By Tia Keenan

4:00pm – 6:00pm
book signing + author appearance + raclette party in partnership with Boska Holland

What’s more craveable than cheese, luxurious cheese? How about cheese that is heated, cooked, and fried, releasing next level aromas and textures. MELT, STRETCH, & SIZZLE is so much more than grilled cheese, fondue, and mozzarella sticks: 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, 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. The humble potato becomes an elegant gratin, or is buried under cheese curds and gravy for poutine, or melts into the ultimate aligot. Renowned cheese specialist Tia Keenan refreshes old favorites, such as studding traditional baked pasta with a whole burrata, and whipping up a host of creative grilled cheese combinations.

Last, but not least, Keenan’s raclette spread with multiple menu options will make your next dinner party legendary. Keenan imparts useful expertise on the ways the different types of cheese age and melt, directing readers to the right ones to source for each technique.  Complete with dozens of tips on tasting notes, wine and beer pairings, producer recommendations, and more make MELT, STRETCH, & SIZZLE a must-have for cheese lovers who are looking for all-new avenues of cheesy bliss or modern twists on well-loved dishes.

Tia Keenan is a writer, cheese specialist, and cheese industry consultant. She is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli 2016), 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). Noah Fecks is a professional travel, food, and dining photographer in NYC. He is the author of The Way We Ate: 100 Chefs Celebrate a Century at the American Table.MELT, STRETCH, & SIZZLE:

The Art of Cooking Cheese
Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and More
By Tia Keenan
Foreword by Kat Kinsman, Photography by Noah Fecks
Hardcover / 7¼” x 9½” / 192 pages / 50 color photographs
$35.00 U.S