Classic Cheese Cookery by Peter Graham
Alongside traditional recipes for souffles, gratins, quiches and cheesecakes are an array of simple snacks and salads. Combinations such as pears with pecorino and prawns with feta should tempt the adventurous, while vegetarians should enjoy the variety that cheese cookery offers them. A detailed checklist of cheeses guides the intrepid and uninitiated alike, so whether you are searching for a new pasta sauce, an alternative to Welsh rarebit, or a different approach to entertaining, this book aims to offer something for every occasion.
'The high point of the book for me is the half dozen pages devoted to fondues and raclettesThey are witty, informative and hunger-making.' Phillippa Davenport in the Financial Times 'A satisfying thick bible of cheese to stand on the kitchen shelf between Jane Grigson on vegetables and Elizabeth David on bread. Peter Graham clearly knows and loves his subject... a delight to read and a must for insomniac browsers' The Sunday Times 'I cannot recommend it too highly. It has over 300 recipes using cheese and is a marvellous source of creative inspiration as well as information.' Frances Bissell
Peter Graham emigrated to France in the 1960s and now lives in a small village in the heart of the Auvergne. He has contributed articles on food and wine to the Sunday Times Magazine, The Times, The Guardian and the Good Food Guide as well as being the author and translator of many books including Jacques Medecin's Cuisine Nicoise, also published by Grub Street.
| SKU | Unavailable |
| ISBN 13 | 9781904010050 |
| ISBN 10 | 1904010059 |
| Title | Classic Cheese Cookery |
| Author | Peter Graham |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Grub Street Publishing |
| Year published | 2003-10-31 |
| Number of pages | 288 |
| Prizes | Winner of Andre Simon Memorial Fund Award: Food 1988 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |