9782080447487 - The Complete Book of Cheese: History, Techniques, Recipes, Tips von Pham, Anne-Laure; Plantive, Mathieu (13 Ergebnisse)

Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 288.

Zustand: New. In.

Zustand: New. 2024. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Zustand: Brand New. 288 pages. 11.00x8.25x11.12 inches. In Stock.

Zustand: Neuf.

Zustand: NEW.

Buch. Zustand: Neu. Neuware -This essential reference covers all aspects of the four cheese stylesincluding 150 varieties; how to select, serve, savor, and store them; and forty-six recipes from around the world.>¿ Understand the steps in the production process¿ Identify 4 types, 24 families, and 150 varieties of cheese¿ Pair cheese expertly with different foods and drinks¿ Create perfectly balanced cheese boards¿ Serve 46 homemade recipesThe four cheese types include fresh (cream cheese, burrata, Halloumi, gjetost), soft (goat, Brie, Époisses, Roquefort), firm (Morbier, Gouda, Cantal, cheddar), and hard (Gruyere, Emmentaler, pecorino, provola). Suggested pairings include feta roasted in fig leaves with peppercorns and preserved lemons; Munster with a Tripel pale ale, dessert wine, or gin; Stilton with black cherry jam, mango juice, or on pizza; and Grana in pesto or with sparkling or red wine according to the age. Once familiar with the varieties, put your favorite cheese to use in savory or sweet recipes, from Quesadillas to Parmesan soufflé, Frittata à la Scamorza to Tartiflette, Linguine Carbonara to Khachapuri, or Cheesecake to Ricotta Pancakes. A glossary, selected bibliography, and indexes to the cheese varieties and the recipes complete the book.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 287 pp. Englisch.

Buch. Zustand: Neu. The Complete Book of Cheese | History, Techniques, Recipes, Tips | Anne-Laure Pham (u. a.) | Buch | Englisch | 2024 | Thames & Hudson | EAN 9782080447487 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.

Buch. Zustand: Neu. Neuware - This essential reference covers all aspects of the four cheese stylesincluding 150 varieties; how to select, serve, savor, and store them; and forty-six recipes from around the world.>¿ Understand the steps in the production process¿ Identify 4 types, 24 families, and 150 varieties of cheese¿ Pair cheese expertly with different foods and drinks¿ Create perfectly balanced cheese boards¿ Serve 46 homemade recipesThe four cheese types include fresh (cream cheese, burrata, Halloumi, gjetost), soft (goat, Brie, Époisses, Roquefort), firm (Morbier, Gouda, Cantal, cheddar), and hard (Gruyere, Emmentaler, pecorino, provola). Suggested pairings include feta roasted in fig leaves with peppercorns and preserved lemons; Munster with a Tripel pale ale, dessert wine, or gin; Stilton with black cherry jam, mango juice, or on pizza; and Grana in pesto or with sparkling or red wine according to the age. Once familiar with the varieties, put your favorite cheese to use in savory or sweet recipes, from Quesadillas to Parmesan soufflé, Frittata à la Scamorza to Tartiflette, Linguine Carbonara to Khachapuri, or Cheesecake to Ricotta Pancakes. A glossary, selected bibliography, and indexes to the cheese varieties and the recipes complete the book.

Buch. Zustand: Neu. Neuware -This essential reference covers all aspects of the four cheese stylesincluding 150 varieties; how to select, serve, savor, and store them; and forty-six recipes from around the world.>¿ Understand the steps in the production process¿ Identify 4 types, 24 families, and 150 varieties of cheese¿ Pair cheese expertly with different foods and drinks¿ Create perfectly balanced cheese boards¿ Serve 46 homemade recipesThe four cheese types include fresh (cream cheese, burrata, Halloumi, gjetost), soft (goat, Brie, Époisses, Roquefort), firm (Morbier, Gouda, Cantal, cheddar), and hard (Gruyere, Emmentaler, pecorino, provola). Suggested pairings include feta roasted in fig leaves with peppercorns and preserved lemons; Munster with a Tripel pale ale, dessert wine, or gin; Stilton with black cherry jam, mango juice, or on pizza; and Grana in pesto or with sparkling or red wine according to the age. Once familiar with the varieties, put your favorite cheese to use in savory or sweet recipes, from Quesadillas to Parmesan soufflé, Frittata à la Scamorza to Tartiflette, Linguine Carbonara to Khachapuri, or Cheesecake to Ricotta Pancakes. A glossary, selected bibliography, and indexes to the cheese varieties and the recipes complete the book. 287 pp. Englisch.