
Trap Kitchen: Mac N' All Over the World: Bangin' Mac N' Cheese Recipes from Arou ND the World
Description
After their culinary debut with 'Trap Kitchen: Bangin' Recipes From Compton, ' chefs Malachi 'Spank' Jenkins and Roberto 'News' Smith return with 'Trap Kitchen: Mac'N All Over The World, ' a testament to the versatility and global appeal of mac n' cheese. This sequel blends the cheesy classic from Compton with global culinary influences, offering over 50 distinctive recipes. From Instagram-fueled beginnings to a flourishing food truck business and a popular brick-and-mortar establishment, this cookbook explores easy-to-make, internationally-inspired mac n' cheese dishes. It's the perfect kitchen companion for those looking for quick, affordable, delicious meals, and home cooks seeking simple, gourmet variations. Each recipe is designed for ease and simplicity, making it an ideal gift for busy students or anyone new to cooking. 'Mac'N All Over The World' offers an array of comforting, cheese-rich dishes infused with global flavors, perfect for practical, student-friendly meals and lovers of diverse comfort food. Additionally, fans of the Snoop Dogg cookbook and other bestsellers like the 'World Central Kitchen Cookbook' and 'America's Test Kitchen Cookbooks' will find this a must-have addition to their collection. This book also features ideas from popular TikTok cookbooktrends, and includes influences from grilled cheese cookbook, southern cookbook, mac cheese cookbook, and macaroni cheese variations. Whether you're using truffle salt, dairy free cheese, or making pasta everyday, this cookbook will guide you through making the best mac n' cheese.
Product Details
Publisher | Kingston Imperial |
Publish Date | July 19, 2022 |
Pages | 128 |
Language | English |
Type | |
EAN/UPC | 9781954220263 |
Dimensions | 9.3 X 7.4 X 0.6 inches | 1.3 pounds |
About the Author
Having worked in some of New York's finest kitchens, from Le Bernadin to Rouge Tomate to Momofukko, over a decade in the New York restaurant scene has culminated in a versatile cooking style which reflects contributor Nicholas Porcelli's training in Asian, new American, and classical French cuisines.
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