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