Classic Cheese Cookery
Classic Cheese Cookery by Peter Graham is a comprehensive guide published by Penguin in 1988, featuring 401 pages in English. This second edition presents a vast collection of cheese recipes, organized into eighteen chapters that explore a wide range of culinary possibilities for cheese enthusiasts. The book includes recipes for toasted and melted cheese, soups, pasta, pancakes, tarts, sauces, and pastries, catering to both traditional and adventurous palates.
Readers will discover over 300 recipes that encompass classic dishes like soufflés, gratins, quiches, and cheesecakes, alongside innovative combinations such as pears with pecorino and prawns with feta. The book also offers a detailed checklist of cheeses, making it accessible for both seasoned cooks and those new to cheese cookery. Whether looking for a new pasta sauce or a unique approach to entertaining, Classic Cheese Cookery provides a diverse array of options for every occasion.
Official synopsis Publisher
This award-winning book is the most definitive collection of cheese cookery ever to be gathered together in one volume. The eighteen chapters which encompass over 300 recipes cover toasted and melted cheese, soups, pasta, pancakes, tarts, sauces, pastry, in fact every conceivable recipe for the cheese lover. Alongside traditional recipes for souffle’s, gratins, quiches and cheesecakes are an enticing array of simple snacks and salads. Inspired combinations, such as pears with pecorino and prawns with feta will tempt the adventurous, while vegetarians will be delighted by the fascinating and extensive variety that cheese cookery offers them. A detailed checklist of cheeses guides the intrepid and the uninitiated alike, so whether you are searching for a new pasta sauce, an alternative to Welsh rarebit, or a refreshing approach to entertaining, “Classic Cheese Cookery,” with over 300 recipes, has something for every occasion.
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