Paul Gayler gives you the necessary confidence to try out his inspiring recipes. With an introduction to cheese covering all the basics, Paul then goes on to provide mouth-watering recipes for every course, even dessert!
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Since London chef-author (Passion for Vegetables, 2003, among others) Gayler first penned this homage to cheese nearly 10 years ago, the culinary world—and the consumers who love it—has dramatically changed. Gone are the days when cheese meant American, Swiss, and cheddar. In its stead are way too many choices of artisanal varieties, and way too many recipes and menus. In his more than 130 selections, Gayler wisely identifies those dishes either somewhat familiar or completely eclectic, offers frequent additions and recommendations, plus gives readers a quick course in manufacturing, storing, and serving. Twists on old favorites include taramasalata with cream cheese on tapenade crostini; baked cheese wrapped in cabbage, not puff pastry; and vichyssoise, featuring pear, celery root, and Stilton. New for the taste buds are aroyster and spinach pizza, goat cheese ice cream, and alijot (cheese and potato puree), to mention a few. Many recipes are upscale, requiring no small amount of kitchen competence and, yes, expensive ingredients. Others can be easily assembled to provide guests and family a novel tasting experience. Cheese boards, anyone? Jacobs, Barbara
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Book Description Kyle Cathie Limited, 2006. Paperback. Book Condition: New. book. Bookseller Inventory # M1856263347