Is there a soul on the planet who doesn't love macaroni and cheese? Nope, didn't think so -- and neither do Oakland food writer Stephanie Stiavetti and Sacramento's Garrett McCord, who have just penned a cheese-centric cookbook, "Melt: The Art of Macaroni and Cheese" (Little Brown, $30, 212 pages). It's a collection of gourmet twists on the mac-and-cheesy theme, from Pastitsio with Kefalotyri and Lamb to Shirred Eggs with Pesto, Pasta and Laura Chenel Chevre. It may not be a book for devotees of the Kraft blue box, but anyone looking to up their mac-and-cheese game will find plenty of inspiration -- and more than 75 recipes, from kaesespaetzle to kugel.

-- J. Burrell, Staff