MELT!

Cheese by Will Studd, Recipes by Bob Hart

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New softcover book, published in 2014, 132 pages with photography by Dean Cambray.

MELT! is an accessible, informative, always entertaining and entirely spectacular cookbook that delivers everything it promises – and more. Melt is the key to the mastery of cooking with cheese. It’s a striking book of 132 delectable pages containing 50 recipes that will change the way you think about cheese and how you cook with it.

It is the highly anticipated first co-creation from the fertile minds of two of Australia’s most respected food commentators – internationally acclaimed cheese guru, author, activist, marketer and television host Will Studd and celebrated Melbourne food journalist, broadcaster, television presenter and cook Bob Hart. Their literary partnership, therefore, was probably inevitable. And their formidable skills and stores of complementary knowledge and food experiences have long amounted to a joyous joint venture waiting to happen. So now, Melt! - a Hart & Studd book that takes us deep into the world of great cheeses through the eyes of two masters of their crafts, and through a collection of extraordinary and innovative recipes.

The selection of recipes is comprehensive and surprising, but never absurdly complicated. These are recipes that will find their way into every food enthusiast’s repertoire. And in every case the recipe is supported by an explanation of the recommended cheese and guidance as to which of the available cheeses to use. Try English potted cheese from 1920s London, oysters presented in a Roquefort and champagne sauce, four of the most ingenious approaches to making macaroni cheese ever contemplated and, if you're game, Roquefort madeleines which, according to Hart, would have caused Proust to blow a fuse, at the very least.

There is also enormous fun in this book which opens with an exquisite parody of a venerable hymn called A Friend in Cheeses, and features old tradition of flip animation of a cheese-loving mouse called Algernon P. Nibbles III – the cheese-loving mouse who lives and frolics through the recipe pages of the book. Melt! is written with all the wit and irreverence for which the duo is known.

This, in short, is a food book for our times: one which not only shares secrets from our glorious food past but also invites us to elevate the home-cooking of our present and explore some exciting possibilities for our culinary future.

About the authors

Will Studd has long been a major contributor to Australia’s developing passion for the great cheeses of the world and an effective campaigner for their approval by our inflexible and often tedious food regulators. He and Hart have shared a lengthy friendship fired by mutual admiration and a shared obsession with fine food - fine cheese, in particular. Will’s first book, Chalk and Cheese, was published in 1999 and won a number of major international awards. It has since become highly sought-after by cheese aficionados. Now out of print, Chalk and Cheese has become a collector’s item and is recognised by cheese specialists around the world as a valuable guide to understanding good cheese. It is available for purchase - click here for more information.

For decades, Bob Hart has written glowingly and entertainingly of Studd’s battles with the food police over his importation of France’s Roquefort – the king of cheeses – and other activities. Will Studd recently listed Hart’s legendary barbecue bible, Heat & Smoke, a national best-seller, as one of his favourite cookbooks.

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Melt! by Bob Hart and Will Studd