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Editorial Reviews
Product Description
A contemporary book about cheese using the author's recipes and anecdotes to introduce us to a world of cheese which is so much more than just facts and figures. Don't expect lists of dozens of cheeses but do expect to learn about cheese in a relaxed and informative manner - you can even learn how to make fresh cheese. Great salads, warming soups, ideas for scrumptious suppers and special occasions, the recipes are easy to follow. Patricia's 'Travelling Tales' intersperse the chapters - you will feel as enthusiastic about cheese from round the world as she does when you read these narrative interludes. And not forgetting great ideas for cheeseboards, fondues and how to set up your own cheese and wine tasting at home.
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.
A contemporary book about cheese using the author's recipes and anecdotes to introduce us to a world of cheese which is so much more than just facts and figures. Don't expect lists of dozens of cheeses but do expect to learn about cheese in a relaxed and informative manner - you can even learn how to make fresh cheese. Great salads, warming soups, ideas for scrumptious suppers and special occasions, the recipes are easy to follow. Patricia's 'Travelling Tales' intersperse the chapters - you will feel as enthusiastic about cheese from round the world as she does when you read these narrative interludes. And not forgetting great ideas for cheeseboards, fondues and how to set up your own cheese and wine tasting at home.
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.
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Inside This Book
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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": The Official 40th Anniversary Edition 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
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