The Fromagerie Exploring, Pairing & Enjoying Cheese
44,99 €
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
02.10.2025
Verlag
Octopus BooksSeitenzahl
240
Maße (L/B/H)
27,4/19,7/2,9 cm
Gewicht
1266 g
Sprache
Englisch
ISBN
978-1-84091-915-8
A comprehensive guide to French and Swiss cheeses, from expert cheesemaker Claude Luisier.
Dip into this mouthwatering tome and discover the world of French and Swiss cheeses.
Expert cheesemaker Claude Luisier has gathered together a selection of more than 50 cheeses in this guide and recipe book. Written for all those curious to learn more about the world of French and Swiss cheesemaking, Luisier takes readers on a journey from the tip of Normandie to the peaks of the Alps, introducing them to the diverse cheeses of these regions, as well as the artisans who craft them with skill, determination and passion. From bûches cendrées to Roquefort, Camembert to Comté, The Fromagerie has something to tempt the tastebuds of every cheese lover.
Recipes include:
- Spinach, Bleu d'Auvergne and pine nut tartlets
- Croque monsieur with Morbier and truffled ham
- Beetroot carpaccio and fresh goat's cheese cream
- Alpine raclette spring rolls with apricot chutney
- Asparagus, cured ham and Arradoy sheep's cheese salad
Dip into this mouthwatering tome and discover the world of French and Swiss cheeses.
Expert cheesemaker Claude Luisier has gathered together a selection of more than 50 cheeses in this guide and recipe book. Written for all those curious to learn more about the world of French and Swiss cheesemaking, Luisier takes readers on a journey from the tip of Normandie to the peaks of the Alps, introducing them to the diverse cheeses of these regions, as well as the artisans who craft them with skill, determination and passion. From bûches cendrées to Roquefort, Camembert to Comté, The Fromagerie has something to tempt the tastebuds of every cheese lover.
Recipes include:
- Spinach, Bleu d'Auvergne and pine nut tartlets
- Croque monsieur with Morbier and truffled ham
- Beetroot carpaccio and fresh goat's cheese cream
- Alpine raclette spring rolls with apricot chutney
- Asparagus, cured ham and Arradoy sheep's cheese salad
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