The definitive guide to cooking with cheese, this book offers sweet and savory recipes for every course.
Inspirational and information-packed, Williams-Sonoma Cheese is an indispensable guide to enjoying this versatile and beloved ingredient, in the kitchen and at the table. This title takes an authoritative and personal look at cheese, acting as both a comprehensive cookbook as well as a helpful primer on the subject. This luscious collection, with more than 100 recipes for every course, presents ways to cook with all types of cheese, from rich and creamy to oozy and pungent to nutty and sharp. All the classics are here, like mac and cheese, fondue, enchiladas, and burgers, but you’ll also discover innovative dishes like fried pecorino with stone-fruit salsa, warm squash salad with Teleme and pepitas, roast chicken stuffed with Gruyère, oven-roasted endive with Saint-Marcellin, and plum tart with ginger and chèvre. Descriptions of nearly 150 of the world’s most celebrated varieties, tips on pairing with wine or beer, ideas for putting together the perfect cheese plate, and recipes for sweet and savory accompaniments round out this definitive resource for aficionados seeking new and delicious ways to showcase their favorite food.
|Publisher:||Weldon Owen Reference, Inc.|
|Product dimensions:||7.60(w) x 9.70(h) x 1.20(d)|
About the Author
Georgeanne Brennan is an acclaimed food writer who also runs a vacation cooking school in a medieval village in Haute Provence, France. Her many cookbooks include the award-winning Food and Flavors of Haute Provence and Aperitif, as well as Savoring France in the Williams-Sonoma Savoring series. Georgeanne writes features for the San Francisco Chronicle's food section and is a regular contributor to Fine Cooking and Bon Appétit. She lives with her husband on their small farm in Northern California. They have four children.