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The Complete Book of Cheese - History, Techniques, Recipes, Tips

Edition en anglais

  • Flammarion

  • Paru le : 02/10/2024
From creamy fromage blanc to buttery Brie, from tangy Gorgonzola to extra-sharp Cheddar, and from crumbly Trentingrana to smoky Slovenská Parenica, this... > Lire la suite
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From creamy fromage blanc to buttery Brie, from tangy Gorgonzola to extra-sharp Cheddar, and from crumbly Trentingrana to smoky Slovenská Parenica, this comprehensive reference provides a complete overview of cheeses from around the globe. Twenty-four cheese families-divided into four principal cheese types, from fresh to hard-are examined in detail, including information on their characteristics, flavor profiles, origins, seasonality, and methods of production.
The cheeses are then used in a range of sweet and savory recipes, including Puff Pastry Cheese Straws, Marinated Goat Cheese, Parmesan Soufflé, Tartiflette, Cheese-Filled Ravioli in Broth, Smoked Scamorza Frittata, Baked Mont d'Or, Corsican Cheesecake, Tiramisu, Bengali Cheese Sweets, Gouda Nougat, and Ricotta Pancakes. Readers will learn how to: . UNDERSTAND the ingredients and steps involved in the production of different types of cheeses .
IDENTIFY 4 main types of cheese, 24 families, and 150 varieties . EXPERTLY PAIR cheeses with various foods and drinks . CREATE perfectly balanced cheese boards . SERVE 46 homemade recipes Complete with a history of cheeses, an introduction to specialties from around the world, and tips on selecting, storing, and tasting cheeses, this volume is an essential companion for cheese lovers everywhere.

Fiche technique

  • Date de parution : 02/10/2024
  • Editeur : Flammarion
  • Collection : PRATIQUE
  • ISBN : 978-2-08-044749-4
  • EAN : 9782080447494
  • Format : Epub fixed layout
  • Nb. de pages : 296 pages
  • Caractéristiques du format Epub fixed layout
    • Pages : 296
    • Taille : 97 311 Ko
    • Protection num. : Contenu protégé
    • Transferts max. : 6 copie(s) autorisée(s)
    • Imprimable : Non Autorisé
    • Copier coller : Non Autorisé

À propos des auteurs

Anne-Laure Pham est journaliste culinaire, chroniqueuse et auteure de livres de cuisine. Mathieu Plantive est fromager et a une cave à fromages nommée Racines à Nantes.
Anne-Laure Pham et Mathieu Plantive - The Complete Book of Cheese - History, Techniques, Recipes, Tips.
The Complete Book of Cheese. History, Techniques,...
26,99 €
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