A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese

A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese Review

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A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese Feature

Shortlisted for the prestigious André Simon Award-- a collection every cheese lover will cherish.

A Passion for Cheese is a celebration of a wondrously versatile, varied ingredient and an exploration of the ways in which cheese can be combined to create unashamedly modern, sublime dishes.

Highly knowledgeable about cheese, Paul Gayler has put the distinctive qualities of each cheese first, before marrying-- or juxtaposing-- it with other ingredients. The saltiness of Cashel Blue, for example, contrasts wickedly with the sweet syrup of pecan pie, while smoked mozzarella melds beautifully with the wood-charred taste of blackened leeks and red onions to make a supreme salad. From soups to pasta, meat and fish to vegetable dishes, sauces to desserts, these recipes simply ooze temptation.

With an increasingly wide selection of international cheese available in delicatessens and supermarkets, A Passion for Cheese uses popular and less common cheeses, but always offers alternatives where appropriate. It will seduce you into learning more about the character of different cheeses, and courage you to experiment with novel suggestions for an alternative cheeseboard.

With daring, stylish photographs by Gus Filgate, this book demonstrates a chef's creative insight and reveals that this ancient food is forever adaptable to exciting contemporary uses.

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Cook Like a Chef: Techniques, Tips and Secrets from the Professional Kitchen to Yours

Cook Like a Chef: Techniques, Tips and Secrets from the Professional Kitchen to Yours Review

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Cook Like a Chef: Techniques, Tips and Secrets from the Professional Kitchen to Yours Feature

Cook like a Chef shows that the skills required to prepare wonderful meals are accessible to everyone. Even the most intimidated home cook can learn about techniques and tools to make cooking a joyous and satisfying activity. The 14 chapters of the book guide you through creating basic recipe foundations such as rich stocks and pastry dough to soups, salads, entrées, and desserts. With recipes such as Kumquat and Star Anise Braised Lamb Shank and Fig Tatin with Vanilla Mascarpone, your friends and family will be convinced that you can cook like a chef.

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Big Food: Amazing ways to cook, store, freeze, and serve everything you buy in bulk

Big Food: Amazing ways to cook, store, freeze, and serve everything you buy in bulk Review

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Big Food: Amazing ways to cook, store, freeze, and serve everything you buy in bulk Feature

Buy food in bulk and reap the savings—without waste or an endless parade of leftover meals—with this superb cookbook filled with ideas for cooking creatively for an average-sized family

More and more Americans are purchasing their groceries today in large quantities at price clubs and warehouses. But our meal planning and cooking habits have not caught up with this trend. At last, here is the first cookbook designed to help shoppers make the most of the money-saving and culinary rewards that these clubs have to offer—without having to eat the same dish four nights in a row or trash the unused portions.

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Cook's Guide to Meat

Cook's Guide to Meat Review

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Cook's Guide to Meat Feature

From sumptuous steaks and prime cuts to braises, ground meat and offal, The Cook's Guide to Meat is the indispensable guide for all devoted carnivores. Gourmets everywhere will be grateful for its accurate and comprehensive information about when, where and how to buy your meat; how to tell if it's fresh; and how to prepare, cook and serve meat to ts best advantage. An introductory chapter on sourcing and using meat will guide you through the principles and techniques of meat cookery - from obtaining fresh meat from humane and sustainable sources to filleting, preparing and carving all manner of meat for the table. The comprehensive directory will guide you through the major types consumed by meat lovers around the world. Meat is organised into three categories - beef, pork and lamb - and further subdivided by cuts, in a user-friendly format providing you with all you need to know when buying and cooking meat. About the author Jennie Milsom is a British food writer who completed her training in French Culinary Arts and Wine and Spirits in London and went on to write food features and recipes for various magazines, while working part-time as a chef. In 2004 she became deputy cookery editor of Good Housekeeping magazine. Jennie lives in London. This is her first book.

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