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

• Date de parution : 27/09/2024
• Editeur : Flammarion
• EAN : 9782080447487
• Série : (-)
• Support : Papier

• Nombre de pages : 288
• Collection : (-)
• Genre : Arts de la table
• Thème : Arts de la table
• Prix littéraire(s) : (-)

From creamy fromage blanc to buttery Brie, from tangy Gorgonzola to extra-sharp Cheddar, and from crumbly Trentingrana to smoky Slovenska Parenica, this comprehensive reference provides a complete overview of cheeses from around the globe. Twenty-four cheese families-divided into four principal... Voir plus

From creamy fromage blanc to buttery Brie, from tangy Gorgonzola to extra-sharp Cheddar, and from crumbly Trentingrana to smoky Slovenska 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.