Download Cheese handbook : over 250 varieties described, with recipes by T.A. Layton PDF

By T.A. Layton

ISBN-10: 0486161102

ISBN-13: 9780486161105

"An stress-free and necessary spouse. the subject material from a old viewpoint is attention-grabbing. The learn and time dedicated to this ebook are substantial." — Bookworm
Whether you must make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory otherwise you are looking to examine extra approximately British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and the entire different wonderful cheeses of the realm, you'll find this advisor an stress-free and worthy companion.
T. A. Layton, a famous British professional on cheese and wine, explores attention-grabbing cheese legends and heritage, with separate chapters at the cheese in literature, how cheese is made, and the gastronomy of cheese. He additionally deals details at the paying for, storing, and serving of cheese, as well as cold and warm cheese recipes from worldwide. the second one a part of the ebook profiles the cheeses, nation through kingdom, with info of the entire unique forms and well-known imitations. expert and beginner gourmets will prize those casual and enlightening discussions of greater than 250 cheese forms in addition to the choice of a hundred delectable recipes.

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Additional info for Cheese handbook : over 250 varieties described, with recipes

Example text

For Charles Monselet (his son André wrote an excellent book of memories of him) to have indigestion was a sign of greatness, and according to his son, he dreamed of nothing better than to die at a dining table with his fork in his hand. From his writing we can deduce a little. “An omission remedied” he says in one paragraph and then goes on to praise Ortolan, which he says is perhaps the greatest delicacy of all the feathered world. But Monselet has added nothing to Grimod’s words on cheese. Birds’ nests, and lobster mayonnaise follow, and then a breather for either a Sorbet Mousseux or Punch à la Romain.

Other tips are: (1) When using wheaten bread toast it, as this makes the bread hold together. (2) Only toast lightly; never let it become hard. (3) Never put the butter on to toast when it is hot. (4) As an alternative to butter (not a makeshift, for it is possibly better) try very well rendered down goose-dripping into which salt and pepper have been blended. Add to the mayonnaise grated cheese, but unless it is fairly strong, it will be useless. If you want to eat really interesting cheese sandwiches, go to the famous Oscar Davidson Sandwich House in Copenhagen.

Dust cream cheese with curry powder. of cream cheese. Serve on thin slices of buttered rye bread. Add salt and serve on fingers of toast. There is thus a case for claiming that the canapé part is either what goes on top or what goes underneath. This French word for the cocktail titbit has gone into every language, but the French themselves are not good at it; the blends are too formal; they are too dainty in size. Canapés de Fromage. Beat up lb. each of butter and grated Gruyère. Cover heavily with the mixture.

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Cheese handbook : over 250 varieties described, with recipes by T.A. Layton


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