Publication details not specified, 2009. — 723 p. If you like cheese, you need this book. If you LOVE cheese, it’s a definite musthave. With 675 recipes guaranteed to make your mouth water, this book is a longawaited treasure. The recipes are easy, the ingredients are easy to get and the featured masterpieces are unbelievably easy to make. This book will also give you the...
Frances Lincoln, 2015. — 192 p. A Year in Cheese comes from the team behind famous artisan cheese shop Androuet, which was established in Paris in 1909 and opened in fashionable Spitalfields in London in 2009. The fromagerie and restaurant Androuet specialises in seasonal cheese from France, Britain and beyond and supplies cheese to many acclaimed restaurants, including Duck &...
DK Publishing, 2009. — 352 p. — ISBN: 0756654424. The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an in-depth understanding of the world of cheese - the science, the smells, the succulence. The...
L.: DK, 2015. — 352 p. Explore cheese in its many glorious varieties - the science, the smells, the succulence! The grandest fromages, the finest Feta, the most delicious Manchego: celebrate the glorious variety, quality and pleasure of great cheeses from around the world. You'll find detailed profiles of over 750 cheeses from France to Australia. Develop an in-depth...
Chronicle Books, 2011. — 224. — ISBN: 978-0811877664. Today's specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger's Kitchen collects 90 delightful recipes that move cheese into a meal's starring role. Culled from chef and cheesemonger Chester Hastings's 25 years of experience, these recipes take full advantage of...
Countryman Press, 2019. — 224 p. — ISBN: 978-1682682432. Cheese and wine are a classic combination, but many cheeses taste even better with beer or cider. Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi- style), has been successfully matching cheeses with alcoholic beverages for more than two decades. Here he shares his knowledge by...
University Press of Kentucky, 2018. — 210 p. — ISBN10: 081317466X, 13 978-0813174662. The ingredients are simple - beer, cheese, and spices - and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and...
New York: Bureau of Home Economics, 1942. — 6 p. Nutritionally, cheese ranks alongside of meat as a source of efficient protein. That is, the protein can "be used effectively "by the "body. Nutritionists also look with great favor on cheese for its calcium. Cheese is an excellent source of vitamin G- and if it has "been made out of v;hole milk, is rich in vitamin A, Because...
Quadrille Publishing, 2017. — 281 p. — ISBN: 978-1849499668. At once simple and complex, comforting yet sophisticated, with its myriad types of texture and taste, cheese is a dream ingredient for a chef. And in the passionate, skilled hands of a master, it forms the cornerstone of not only some of the greatest but some of the most delicious dishes in the world. In Cheese,...
2012. — 339 p. — ISBN: 0470615354. Clifford A. Wright's "Hot & Cheesy" offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese. The cookbook that will make cheese lovers melt! On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese...
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