By Running Press
The nice significant Cheese Cookbook is a tasty examine one of many world's favourite elements: cheese. With greater than three hundred decadent recipes that includes quite a few cheeses (including Cheddar, Gouda, Swiss, Mozzarella, Feta, Gruyère, and plenty of more), this publication indicates you the way to take advantage of out of each cheese.
It includes invaluable information regarding making a choice on and storing cheese, pairing cheese with wine and beer, plus a thesaurus of cheese phrases that can assist you comprehend the flavors and definitions. seriously illustrated, this cookbook can be prized for its attractiveness, practicality, and price.
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Extra resources for The Great Big Cheese Cookbook
Qxd:Layout 1 7/28/10 9:45 AM Page 36 Lemon Ricotta Pancakes with Warm Blueberry Compote CHEF MINDY SEGAL MAKES 18 PANCAKES BLUEBERRY COMPOTE For the blueberry compote, in a large sauté pan, com- 4 cups (2 pints) blueberries, fresh or frozen bine the blueberries, cornstarch, sugar, water, lemon 2 teaspoons cornstarch 1 cup sugar 1 ⁄2 cup water 1 ⁄4 cup prepared lemon curd (from 10- to 12-ounce jar) curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down and the mixture simmers and thickens.
Qxd:Layout 1 7/28/10 9:46 AM Page 60 Pistachio–Wisconsin Peppercorn Feta Crostini MAKES 24 CROSTINI 1 cup (6 ounces) crumbled feta cheese with peppercorns (or 1 cup regular feta cheese mixed with 1 teaspoon cracked peppercorns) Preheat the broiler. 1 (8-ounce) package cream cheese, softened least 4 inches below the heating element, until lightly 1 ⁄3 cup chopped pistachios 1 loaf French bread (12 inches long), cut in 1⁄ 2 -inch slices 1 Combine the cheeses and nuts; mix well.
Qxd:Layout 1 7/28/10 9:46 AM Page 59 Mascarpone Crostini and Mother’s Tomato Conserve CHEF RHYS LEWIS MAKES 24 CROSTINI For the crostini, preheat the oven to 350°F. Mean- CROSTINI 1 ⁄4 pound (1 stick) unsalted butter, clarified* 24 thin slices French bread TOMATO CONSERVE 6 cups 1⁄ 2 -inch-diced peeled blanched tomatoes** while, warm the clarified butter and pour it out on a jelly-roll pan. Dip the top side of each slice of bread in the butter and place, unbuttered side down, on a separate baking sheet.
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