A Passion for Cheese

Gayler, Paul

1st edition, large hardback, 192 pages, laminated boards in dj. A very good clean copy in similar dj. There is some 'rippling' to lower edge of pages but no discoloration, no marks, text is clean and bright. Colour photos throughout by Gus Filgate. Paul Gayler is a member of the Guilde de Fromagers. His book shows the wonderful versatility of cheese and how it can be combined with some contrasting ingredients to make appetising modern dishes. For example, Cashel Blue in Pecan Pie, smoked mozzarella with charred leeks and red onions. There are recipes for soups, pasta, pizza, rice, gnocchi, vegetable dishes, meat, fish, sauces and desserts. The cheeses used vary from the popular to less common ones, but alternatives are nearly always suggested. The introduction has some useful pages on the seasonal availability of cheeses and their nutritional content, making this a comprehensive treatment of a tasty subject.

Our Ref: S5340

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