Cheese: From Fondue to Cheesecake

by Fiona Beckett

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From punchy Roquefort to crumbly feta, there is a delectable cheese to suit all tastes and occasions. Cheese is a great natural ingredient for cooking. The delicious recipes include Snacks and Appetizers like Mozzarella in Carrozza or Pear, Pecorino, and Pea Crostini; get creative with Entrees like Feta and Chickpea Packages with Onion and Tomato Chutney; and round off the meal with a tempting selection of Desserts including Blueberry Cheesecake...

Format:Hardcover

Language:English

ISBN:1841728101

ISBN13:9781841728100

Release Date:January 2005

Publisher:Ryland Peters & Small

Length:140 Pages

Weight:1.75 lbs.

Related Subjects

Cheese & Dairy Cooking Cooking Cooking by Ingredient Holiday Cooking

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Cheese: From Fondue to Cheesecake

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