Before I knew that I could just pick it up at Queen Anne Thriftway, I used to order it from Williams-Sonoma....

One of my cookbooks that makes my mouth water...is Parmigiano! : 50 New & Classic Recipes With Parmigiano-Reggiano Cheese
by Pamela Sheldon Johns, Steven Rothfeld

[Live_to_cook]

A warning if you're not familiar with Parmigiano-Reggiano: lots of cheeses are sold as "Parmesan," half a dozen American products included.

The good stuff -- which you'll pay $9-$12 a pound for probably -- has the name tattooed in black dots on the rind. (Every time I've seen it anyway.)

This is one of those ingredients where it's worth the extra dough to get the real thing, in my opinion.