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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
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
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- PublisherKyle Books
- Publication date2007
- ISBN 10 1856267059
- ISBN 13 9781856267052
- BindingPaperback
- Number of pages192
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A Passion for Cheese
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ISBN 10: 1856267059
ISBN 13: 9781856267052
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