| Description |
vii, 232 pages : color illustrations ; 27 cm |
| Note |
Includes index. |
| Summary |
Describes the unique characteristics and tastes of diverse handcrafted cheeses, explaining how to select the best cheeses, what foods to serve with each, and how to create stand-alone cheese courses and special wine-and-cheese pairings. |
| Contents |
A taste of history -- What is cheese? -- The art of cheesemaking -- Practical matters: buying, storing, and serving cheeses -- Tasting -- Cheese pairings -- The cheese course -- My favorite cheeses: a selection of the world's finest. |
| Subject |
Cooking (Cheese)
|
|
Cheese.
|
|
Cheese. (OCoLC)fst00852728
|
|
Cooking (Cheese) (OCoLC)fst01753060
|
|
Cooking -- Cheese.
|
|
Cheese.
|
| Added Author |
Gibbons, David, 1957-
|
| ISBN |
0609604961 |
|
9780609604960 |
|
