The Cheese Course

Fülszöveg

Bring a delightful tradition to your table with The Cheese Course. Award-winning food writer Janet Fletcher describes the tantalizing array of top-quality cheeses now available, with suggestions for presentation and more than 40 delectable recipes for sweet and savory pairings.
ISBN 0-81 18-2541-8
9 0 0 0 0
9780811825412
Whether you're planning a formal dinner party or a casual evening with friends, a cheese course will make your gathering even more enjoyable. Award-winning food writer and author Janet Fletcher explores the pleasures of the after-dinner cheese course, offering helpful hints for selecting, serving, and appreciating the wide variety of both international and domestic cheeses now available.
The Cheese Course is more than just a guide to great cheese. In over 40 fresh and inventive recipes, Fletcher shows you how to make your cheese course distinctive and memorable. Her inspired pairings will send you straight to the nearest cheese shop for a wedge of Gorgonzola... Tovább

Fülszöveg

Bring a delightful tradition to your table with The Cheese Course. Award-winning food writer Janet Fletcher describes the tantalizing array of top-quality cheeses now available, with suggestions for presentation and more than 40 delectable recipes for sweet and savory pairings.
ISBN 0-81 18-2541-8
9 0 0 0 0
9780811825412
Whether you're planning a formal dinner party or a casual evening with friends, a cheese course will make your gathering even more enjoyable. Award-winning food writer and author Janet Fletcher explores the pleasures of the after-dinner cheese course, offering helpful hints for selecting, serving, and appreciating the wide variety of both international and domestic cheeses now available.
The Cheese Course is more than just a guide to great cheese. In over 40 fresh and inventive recipes, Fletcher shows you how to make your cheese course distinctive and memorable. Her inspired pairings will send you straight to the nearest cheese shop for a wedge of Gorgonzola to serve with honey-roasted pears, or some nutty aged Gouda to go with a flaky apple galette. Drizzle buttery Teleme with truffle oil and serve with homemade flatbread, or shave peppercorn-studded pecorino over a salad of butter lettuce and fava beans. Fletcher's ideas aren't limited to serving cheese at the end of the meal. Spanish Manchego with warm green olives makes an irresistible hors d'oeuvre, while arugula salad with watermelon and feta can be a perfect summer lunch. From breakfast to dessert, The Cheese Course will change the way you think about cheese.
Janet Fletcher, a staff writer for the San
Francisco Chronicle, is an award-winning journalist whose articles on food, wine, and travel have appeared in many national publications. She is the author of Fresh from the Farmers' Market and Pasta Harvest, both from Chronicle Books. She lives in the Napa Valley.
Victoria Pearson is a los Angeies-based
photographer specializing in food and travel. Her photographs have appeared in Bread for All Seasons and Fresh from the Farmers'Market (published by Chronicle Books) as well as in Martha Stewart Living, Conde Nast Traveler, GQ, and Town & Country magazines.
Front cover: Cabecou with Honey and Walnuts, page 70. Back cover: American Artisan Cheeses with Figs and Field Greens Salad, page 97.
Printed in Singapore. WWW.chroniclebooks.com Cover design: Shawn Hazen Vissza