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The Cheese Handbook: Over 250 Varieties Described, with Recipes

The Cheese Handbook: Over 250 Varieties Described, with Recipes

By: T.A. Layton

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"An enjoyable and helpful companion. The subject matter from a historical standpoint is fascinating. The research and time committed to this book are substantial." — Bookworm
Whether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion.
T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.

Reprint of Choose Your Cheese, Gerald Duckworth & Co., Ltd., London, 1957.
AvailabilityUsually ships in 24 to 48 hours
ISBN 100486229556
ISBN 139780486229553
Author/EditorT.A. Layton
FormatBook
Page Count160
Dimensions5 1/2 x 8 1/2

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