Classic Cheese Cookery

Description

Cover; Title Page; Copyright; Contents; Acknowledgements; Preface to the Third Edition; Introduction; Chapter One: Choosing and Using Cheese; Chapter Two: Soups; Chapter Three: Cold Entrées; Chapter Four: Deep-fried Dishes; Chapter Five: Toasted Cheese; Chapter Six: Melted Cheese; Chapter Seven: Cheese and Egg; Chapter Eight: Pasta, Gnocchi and Polenta; Chapter Nine: Pancakes; Chapter Ten: Pies and Tarts; Chapter Eleven: Cheese and Fish; Chapter Twelve: Cheese and Meat; Chapter Thirteen: Cheese and Vegetables; Chapter Fourteen: Salads; Chapter Fifteen: The Cheeseboard.;This award-winning book is the most definitive collection of cheese cookery ever to be gathered together in one volume. The eighteen chapters which encompass over 300 recipes cover toasted and melted cheese, soups, pasta, pancakes, tarts, sauces, pastry, in fact every conceivable recipe for the cheese lover. Alongside traditional recipes for soufflés, gratins, quiches and cheesecakes are an enticing array of simple snacks and salads. Inspired combinations, such as pears with pecorino and prawns with feta will tempt the adventurous, while vegetarians will be delighted by the fascinating and extensive variety that cheese cookery offers them. A detailed checklist of cheeses guides the intrepid and the uninitiated alike, so whether you are searching for a new pasta sauce, an alternative to Welsh rarebit, or a refreshing approach to entertaining, "Classic Cheese Cookery", with over 300 recipes, has something for every occasion. Cover Title Page Copyright Contents Acknowledgements Preface to the Third Edition Introduction Chapter One: Choosing and Using Cheese Chapter Two: Soups Chapter Three: Cold Entrées Chapter Four: Deep-fried Dishes Chapter Five: Toasted Cheese Chapter Six: Melted Cheese Chapter Seven: Cheese and Egg Chapter Eight: Pasta, Gnocchi and Polenta Chapter Nine: Pancakes Chapter Ten: Pies and Tarts Chapter Eleven: Cheese and Fish Chapter Twelve: Cheese and Meat Chapter Thirteen: Cheese and Vegetables Chapter Fourteen: Salads Chapter Fifteen: The Cheeseboard. Chapter Sixteen: Sweet DishesChapter Seventeen: Appetizers and Biscuits Chapter Eighteen: Sauces, Pastry and Home-made Cheese Selected Bibliography Index.