"Every day I open the door to the cheese room and roll up the protective blinds to reveal my "treasures", sitting on their aged wooden shelves on straw mats. And every day I learn a little more about cheese". Patricia Michelson is passionate about cheese. Her wonderful North London shop, Le Fromagerie, reflects this in its unique stylish way. One of the best-loved cheese shops in Britain, its shelves are bursting with all kinds of delicious varieties. If anyone knows and loves cheese it is Patricia and here, in her first book, she shares its many delights with you. "The Cheese Room" celebrates cheese. It is a book for those who love it and have a desire to experience new tastes and pure uncomplicated ingredients. Don't expect boring lists of cheeses and where they come from, but do expect to learn from Patricia in her personal, relaxed, informative way. She shows you how easy it is to make fresh cheese at home and how to put together some amazing fondues and fantastic cheeseboards. Travel with her as she visits France, Italy, Spain and America to track down the tastiest cheeses, try her great sandwich fillings and all kinds of cheese-related recipes from savoury suppers to delightful desserts. Even those hard little chunks of dried out cheese left at the back of your fridge get their own tasty makeover! If, like Patricia, you love everything about cheese, you will love "The Cheese Room".
| |||||||||||||||
Book Description
Editorial Reviews
About the Author
Patricia Michelson founded La Fromagerie cheese shop in Highbury, London in 1991. Patricia is a member of the Guilde des Fromagers, a judge at the British Cheese Awards, a regular contributor to Waitrose Food Illustrated magazine and has appeared on TV and radio. She gives regular tutored cheese and wine tastings to major wine companies and restaurants as well as occasionally at the shop. This is her first book.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
There are no customer reviews yet.
|
|||
|
Video reviews
|
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
(learn more)
First Sentence:
The first true taste of autumn for me comes when the cheese table in my shop displays Vacherin Mont d'Or. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
organic sea salt, walnut vinegar, fromage blanc, fresh cream cheese, fine sea salt, caster sugar, tart tin, vine tomatoes, baking beans, fromage frais, farmhouse cheeses, fruity white wine, vanilla pod, chopped thyme, organic eggs, balloon whisk, single cream, tough stalks, icing sugar, milk ricotta, coarse sea salt, creamy cheeses, buffalo mozzarella Key Phrases - Capitalized Phrases (CAPs): (learn more)
Gas Mark, Parmigiano Reggiano, Brie de Meaux, Brillat Savarin, Devon Blue, Emilia Romagna, New York, Fondue Savoyarde, Fruit Confit, Vacherin Mont, Alain Brumont, Braised Balsamic Onions, Gabriel Bachelet, Gorgonzola Dolce Cremificato, Scamorze Affumicate, Stinking Bishop New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
The first true taste of autumn for me comes when the cheese table in my shop displays Vacherin Mont d'Or. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
organic sea salt, walnut vinegar, fromage blanc, fresh cream cheese, fine sea salt, caster sugar, tart tin, vine tomatoes, baking beans, fromage frais, farmhouse cheeses, fruity white wine, vanilla pod, chopped thyme, organic eggs, balloon whisk, single cream, tough stalks, icing sugar, milk ricotta, coarse sea salt, creamy cheeses, buffalo mozzarella Key Phrases - Capitalized Phrases (CAPs): (learn more)
Gas Mark, Parmigiano Reggiano, Brie de Meaux, Brillat Savarin, Devon Blue, Emilia Romagna, New York, Fondue Savoyarde, Fruit Confit, Vacherin Mont, Alain Brumont, Braised Balsamic Onions, Gabriel Bachelet, Gorgonzola Dolce Cremificato, Scamorze Affumicate, Stinking Bishop New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 13
books:
See all 13 books this book cites
1
book
cites this book:
- Chalk and Cheese by Will Studd on page 59, and Back Matter
- Status Quo by Bob Young on page 23
- Auberge Of The Flowering Hearth by Roy Andries De Groot in Back Matter
- English Bread and Yeast Cookery (Revised) by Elizabeth David on page 51
- The New American Cheese by Laura Werlin in Back Matter
See all 13 books this book cites
- Best Food Writing 2002 by Holly Hughes on page 5
Books on Related Topics
(learn more)
|
|
What Other Items Do Customers Buy After Viewing This Item?
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product).
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
