Classic Cheese Cookery

From the back cover:

"Cheese is [also] an essential ingredient of many excellent dishes, from soups and entrées to main courses and desserts. This wide ranging book offers an astonishing variety of such delights, including the more traditional soufflés, gratins, fondues, quiches, and cheesecakes as well as an infallible method for the newly popular deep-fried Camembert and an authentic version of raclette. You will also find some inspirational dishes such as stuffed cêpes and prawns with feta. Drawing on the best produce from countries throughout Europe – sharp and tangy chèvre, pungent Parmesan, mild and nutty Samsø, crumbly and creamy Caerphilly, to name but a few – the recipes in this book, which date from 1392 to the present day, sparkle with erudition and display a wealth of research and enthusiasm.

Whether you turn to this book for the homely virtues of welsh rarebit or cheese pudding, for its vast selection of pasta and vegetable dishes with a variety of cheese sauces, for hints on choosing the cheeseboard or for its new ideas in combining cheese with meat or fish, you will find that Peter Graham’s ‘Classic Cheese Cookery’ has something for every occasion."

Peter Graham emigrated to France in the 1960s and now lives in a small village in the heart of the Auvergne. He has contributed articles on food and wine to the Sunday Times Magazine, The Times, The Guardian and the Good Food Guide as well as being the author and translator of many books including Jacques Medecin's Cuisine Nicoise, also published by Grub Street. --This text refers to an out of print or unavailable edition of this title.