| Description |
1 online resource (160 pages) |
| Access |
Access limited to subscribing institutions. |
| Summary |
Whether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion. T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes. |
| System Details |
System requirements: Adobe Digital editions. |
| Note |
Print version record. |
| Subject |
COOKING / Specific Ingredients / Dairy.
|
|
Cooking (Cheese)
|
|
Cheese -- Varieties.
|
|
Cheese.
|
| Genre/Form |
Electronic books.
|
| Other Form: |
Print version: Layton, T. A. (Thomas Arthur) Cheese handbook; New York, Dover Publications [1973] 0486229556 (DLC)73077908 |
| ISBN |
9780486161105 (e-pub) |
| Standard No. |
9780486161105 |
|
