The Cheese Room by Patricia Michelson

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Notes about this book

  • mjes on September 27, 2021

    Ricotta di bufala al caffee (pg 154) is a recipe from Campania that is so unusual that the author feels obligated to attest to its authenticity. A mound of ricotta, ground arabica coffee, and vanilla-scented icing sugar is sprinkled with more of the icing sugar and a drizzle of Italian brandy. I shaped the "mound" in a mold to make the dessert look more elegant. A couple of cookies were offered along side which could be used to scoop up the cheese or as a textural element alongside the cheese. Once past the element of surprise, this is a wonderful dessert.

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  • ISBN 10 0140295437
  • ISBN 13 9780140295436
  • Published Sep 17 2008
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Global

Publishers Text

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.

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