Got Cheese? is the latest book from award-winning author Gregoire Michaud. Learn how to produce your own fresh cheeses at home such as mascarpone, ricotta, cream cheese or fromage blanc and use them in mouth-watering recipes contained in the book s three section. Fresh desserts, warm dessert and bodied cheese creations! There is something for everyone and for sure, any recipes can be done at home, even for the beginners.
{"itemData":[{"priceBreaksMAP":null,"buyingPrice":21.6,"ASIN":"9621442222","isPreorder":0},{"priceBreaksMAP":null,"buyingPrice":24,"ASIN":"9621444500","isPreorder":0},{"priceBreaksMAP":null,"buyingPrice":28,"ASIN":"9621449634","isPreorder":0}],"shippingId":"9621442222::MzA415sv8D%2Fdf1qBhQXEpwTjZSt%2FfrTD89wXZhXZms0RXJ%2Fp2mr5b5YneiagzYMJOveZ7S%2FbDKzSsdnzQAgRsTLTCrUAK6H0AFD3mk18w65mS%2BraWhzVPg%3D%3D,9621444500::9rJVCj63eWpE6FTvvDc7qPmOXK%2BmHOMcaREoLJ%2FzVVh7TMGtFG7LbEQQ7RzlH%2F161T2SoGBoh96tztEtMuAqbuXBfK3xgvkv%2FZXYilCT4dMevbUtvNie%2Bg%3D%3D,9621449634::JcFZAZvwTNR5GHIHxxUo7G60SHmtsSqzrT45eb1lsu0AYwz662%2FOQjkOwCS%2BxUhFdHTtpUKBTFiYKtvakGKrJbd20f%2Fpk7%2B5wueOE%2Bp8pWOBJ5VGeqoxaw%3D%3D","sprites":{"addToWishlist":["wl_one","wl_two","wl_three"],"addToCart":["s_addToCart","s_addBothToCart","s_add3ToCart"],"preorder":["s_preorderThis","s_preorderBoth","s_preorderAll3"]},"currenyCode":"USD","shippingDetails":{"xz":"same","yz":"same","xy":"same","xyz":"same"},"tags":["x","y","z"],"strings":{"addToWishlist":["add to wishlist","Add both to Wish List","Add all three to Wish List"],"addToCart":["Add to Cart","Add both to Cart","Add all three to Cart"],"showDetailsDefault":"Show availability and shipping details","shippingError":"An error occurred, please try again","hideDetailsDefault":"Hide availability and shipping details","priceLabel":["Price:","Price for both:","Price for all three:"],"preorder":["Pre-order this item","Pre-order both items","Pre-order all three items"]}}
One chef with a sharp eye for presentation is Gregoire Michaud; the prolific author is set to release Got Cheese?, which showcase cheese-based dessert recipes, innovating and evolving classic combination. --Asian Hotel & Catering Times
About the Author
Gregoire Michaud is an award-winning baker and pastry chef who has worked all over the world for great chefs and occasionally judging at international competition. Today, Gregoire is the Pastry Chef at the Four Seasons Hotel in Hong Kong, boasting 6 Michelin Stars under one roof. His family background, from the Rhone Valley in the south of Switzerland, brought him his passion for authentic food and especially for bread and pastries. Today, to perpetuate his family tradition and share his passion, Grégoire enjoys organizing baking outing in the country side, using old fashioned wood fire oven to bake breads and tarts. But nonetheless, he is a seasoned author of several cookbooks on bakery and pastry.
Product Details
Paperback: 128 pages
Publisher: Wan Li Book Co. Ltd.; 2010 edition (July 21, 2010)
Grégoire Michaud is an award-winning baker and pastry chef who has gone around the world working for some of the greatest chefs and occasionally judging at international competitions. Today, he is the Pastry Chef of the Four Seasons Hotel in Hong Kong, boasting 6 Michelin Stars under one roof.
His family background, from the Rhône Valley in the south of Switzerland, brought him his passion for authentic food and especially for bread and pastries. Today, to perpetuate his family tradition and share his passion, Grégoire has published several books on baking and pastries; and enjoys organizing baking outing in the country side, using old fashioned wood fire oven to bake breads and tarts.
Grégoire is also very active with his blog, on Twitter and Facebook!
