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Cheese :The Essential Guide to Cooking with Cheese, Over 100 Recipes
Cheese :The Essential Guide to Cooking with Cheese, Over 100 Recipes
hardback
Published:
19 October, 2017
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Description
Cheese has been a lifelong passion for Michel Roux, initially inspired by early visits to French markets and fuelled by extensive travels around the world discovering new cheeses.
Here he offers a wealth of advice on cheese and a fantastic collection of over 100 recipes for inventive canapés, comforting soups, tempting starters and snacks, sensational salads, original fish and meat dishes, mouth-watering pasta, rice and vegetable dishes, and delectable desserts.
In addition to the great cheese classics, such as fondue, tartiflette, Parmesan soufflés and gnudi, Michel offers a host of creative ideas with original flavour combinations: try Roquefort pizza with pear, honey and almonds; roasted peppers with halloumi; or filo-wrapped feta and watermelon, for example. The recipes are versatile too, so you can use whichever cheeses are available to you. The ultimate guide to cooking with cheese from a legendary chef, this is a book for all cheese lovers.
More Details
| Type | Book |
|---|---|
| ISBN13 | 9781849499668 |
| ISBN10 | 1849499667 |
| Number Of Pages | 256 |
| Item Weight | 996 g |
| Product Dimensions | 182 x 230 x 26 mm |
| Publisher / Reseller | Quadrille Publishing Ltd |
| Format | hardback |
GoodReads Reviews
Author's Bio
Michel Roux (1941–2020) was a legendary chef and one of the world's greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he held three Michelin stars for over three decades. His career was hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He held countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. He wrote many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts (2011) and The Essence of French Cooking (2014), published by Quadrille. He appeared in several television series including, from time to time, Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.