Cheese: From Fondue to Cheesecake by Fiona Beckett

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  • ISBN 10 1841728098
  • ISBN 13 9781841728094
  • Published Mar 01 2005
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Ryland Peters & Small
  • Imprint Quadrille Publishing Ltd

Publishers Text

From snacks and starters to pasta and puddings, Cheese has a deliciously inspiring selection of recipes to offer. Try Chicory Salad with Roquefort, Celery and Walnuts, Blue Cheese Fondue with Walnut Grissini or Warm Chocolate Mascarpone Cheesecake. Cheese takes you on a guided tour of all types, from hard or soft, to blue or strong. There is information on where to buy it, how to store it, how to create the perfect cheese board and invaluable advice on serving wine with cheese. Cheese is the perfect natural ingredient for any occasion. Serve it fresh in a salad in summer or warm and melting in a fondue in winter. Serve it on its own with a few leaves and a drizzle of olive oil as a starter, or select a few and create a cheese plate to round off a meal.

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