The Complete Book of Cheese: History, Techniques, Recipes, Tips - Couverture rigide

Pham, Anne-Laure; Plantive, Mathieu

Couverture rigide

ISBN 10 : 2080447483 ISBN 13 : 9782080447487

Editeur : FLAMMARION, 2024

Synopsis

From creamy fromage blanc to buttery Brie, from tangy Gorgonzola to extra-sharp Cheddar, and from crumbly Trentingrana to smoky Slovenská Parenica, this comprehensive reference provides a complete overview of cheeses from around the globe. Twenty-four cheese families-divided into four principal cheese types, from fresh to hard-are examined in detail, including information on their characteristics, flavor profiles, origins, seasonality, and methods of production. The cheeses are then used in a range of sweet and savory recipes, including Puff Pastry Cheese Straws, Marinated Goat Cheese, Parmesan Soufflé, Tartiflette, Cheese-Filled Ravioli in Broth, Smoked Scamorza Frittata, Baked Mont d'Or, Corsican Cheesecake, Tiramisu, Bengali Cheese Sweets, Gouda Nougat, and Ricotta Pancakes. Readers will learn how to : - UNDERSTAND the ingredients and steps involved in the production of different types of cheeses - IDENTIFY 4 main types of cheese, 24 families, and 150 varieties - EXPERTLY PAIR cheeses with various foods and drinks - CREATE perfectly balanced cheese boards - SERVE 46 homemade recipes Complete with a history of cheeses, an introduction to specialties from around the world, and tips on selecting, storing, and tasting cheeses, this volume is an essential companion for cheese lovers everywhere.

A propos du livre

À propos des auteurs

Mathieu Plantive est fromager et a une cave à fromages nommée Racines à Nantes.

Anne-Laure Pham est journaliste culinaire, chroniqueuse et auteure de livres de cuisine.

À propos de la quatrième de couverture

This essential reference covers all aspects of the four cheese styles―including 150 varieties; how to select, serve, savor, and store them; and forty-six recipes from around the world.

This comprehensive book provides a complete overview of cheese so readers can recognize the properties of each family: their history, ingredients, production and aging processes, seasonality, flavor profiles, and pairing affinities. Expert tips for choosing which cheese to buy, how to serve and store it, and the best ways

Détails de l'édition

• Éditeur: FLAMMARION
• Date d'édition: 2024
• Langue: anglais
• ISBN 10: 2080447483
• ISBN 13: 9782080447487
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 288
• Coordonnées du fabricant: Van Ditmar Boeken, VDB Sales; sales@vanditmar.nl; ; Hondiuslaan 44; Utrecht; 3528 AB; Pays-Bas