Cheese: A Collection of Sweet and Savoury Recipes for Every Course
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Georgeanne Brennan
Format: Hardback
Number of Pages: 224
Inspirational and information-packed, this is an indispensable guide to enjoying this versatile and beloved ingredient, both in the kitchen and at the table. This luscious collection, with more than 100 recipes for every course, presents ways to cook with all types of cheese, whether rich and creamy, oozy and pungent, or nutty and sharp. All the classics are here, from fondue to enchiladas and burgers. You'll also discover innovative dishes like fried pecorino with stone-fruit salsa, squash salad with gooey Teleme and toasted pepitas, roast chicken stuffed with Gruyere, oven-roasted endive withy Saint-Marcellin, and tangy plum part spike with ginger and chevre. Descriptions of over 150 of the world's most celebrated cheese varieties, tips on pairing with wine or beer, ideas for putting together the perfect cheese plate, and recipes for sweet and savoury accompaniments round out this definitive resource for aficionados seeking new and delicious ways to showcase their favourite food.
Author: Georgeanne Brennan
Format: Hardback
Number of Pages: 224
Inspirational and information-packed, this is an indispensable guide to enjoying this versatile and beloved ingredient, both in the kitchen and at the table. This luscious collection, with more than 100 recipes for every course, presents ways to cook with all types of cheese, whether rich and creamy, oozy and pungent, or nutty and sharp. All the classics are here, from fondue to enchiladas and burgers. You'll also discover innovative dishes like fried pecorino with stone-fruit salsa, squash salad with gooey Teleme and toasted pepitas, roast chicken stuffed with Gruyere, oven-roasted endive withy Saint-Marcellin, and tangy plum part spike with ginger and chevre. Descriptions of over 150 of the world's most celebrated cheese varieties, tips on pairing with wine or beer, ideas for putting together the perfect cheese plate, and recipes for sweet and savoury accompaniments round out this definitive resource for aficionados seeking new and delicious ways to showcase their favourite food.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Georgeanne Brennan
Format: Hardback
Number of Pages: 224
Inspirational and information-packed, this is an indispensable guide to enjoying this versatile and beloved ingredient, both in the kitchen and at the table. This luscious collection, with more than 100 recipes for every course, presents ways to cook with all types of cheese, whether rich and creamy, oozy and pungent, or nutty and sharp. All the classics are here, from fondue to enchiladas and burgers. You'll also discover innovative dishes like fried pecorino with stone-fruit salsa, squash salad with gooey Teleme and toasted pepitas, roast chicken stuffed with Gruyere, oven-roasted endive withy Saint-Marcellin, and tangy plum part spike with ginger and chevre. Descriptions of over 150 of the world's most celebrated cheese varieties, tips on pairing with wine or beer, ideas for putting together the perfect cheese plate, and recipes for sweet and savoury accompaniments round out this definitive resource for aficionados seeking new and delicious ways to showcase their favourite food.
Author: Georgeanne Brennan
Format: Hardback
Number of Pages: 224
Inspirational and information-packed, this is an indispensable guide to enjoying this versatile and beloved ingredient, both in the kitchen and at the table. This luscious collection, with more than 100 recipes for every course, presents ways to cook with all types of cheese, whether rich and creamy, oozy and pungent, or nutty and sharp. All the classics are here, from fondue to enchiladas and burgers. You'll also discover innovative dishes like fried pecorino with stone-fruit salsa, squash salad with gooey Teleme and toasted pepitas, roast chicken stuffed with Gruyere, oven-roasted endive withy Saint-Marcellin, and tangy plum part spike with ginger and chevre. Descriptions of over 150 of the world's most celebrated cheese varieties, tips on pairing with wine or beer, ideas for putting together the perfect cheese plate, and recipes for sweet and savoury accompaniments round out this definitive resource for aficionados seeking new and delicious ways to showcase their favourite food.
Cheese: A Collection of Sweet and Savoury Recipes for Every Course