- Hardcover: 192 pages
- Publisher: St. Martin's Press; First Edition edition (Sep 15 1998)
- Language: English
- ISBN-10: 0312192045
- ISBN-13: 978-0312192044
- Product Dimensions: 26.4 x 23.2 x 1.7 cm
- Shipping Weight: 1.1 Kg
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #946,103 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon
Chef Paul Gayler's A Passion for Cheese, shortlisted for England's distinguished Andre Simon award, contains dishes so elaborate and photos so vivid that this book qualifies as prime food porn. Certainly, while most dishes look and sound so mouthwatering that one would happily order them off a restaurant menu, making them requires the dedication of a chef or serious cook. For Parmesan-crusted Sea Bass with Thyme-Grilled Vegetables, the veggies must be prepared a day ahead, the fish coated with a complex cheese mixture and pan cooked, the vegetables reheated, a vinaigrette prepared, and the finished dish lovingly assembled. Still, the rewards are high in taste and artistic impression.
By contrast, Chef Gayler's text, particularly his eight-page introduction, explains the basics of cheese making, buying, and storage in simple, articulate terms. His notes before and after each recipe prove he is a natural teacher as well as a talented creator--and, lest you be tempted to give up now, there are recipes suitable for daring but less ambitious cooks. The Canellini Bean Soup with Fontina Gremolata; a tiramisu that's unusual in that it's frozen; and Zucchini and Cheddar Clafoutis with Rosemary (which resembles a crustless quiche or tart), are delicious, but far less complex to put together. This book is a cheese-lovers dream. --Dana Jacobi
From Booklist
Since London chef-author (Passion for Vegetables, 2003, among others) Gayler first penned this homage to cheese nearly 10 years ago, the culinary world—and the consumers who love it—has dramatically changed. Gone are the days when cheese meant American, Swiss, and cheddar. In its stead are way too many choices of artisanal varieties, and way too many recipes and menus. In his more than 130 selections, Gayler wisely identifies those dishes either somewhat familiar or completely eclectic, offers frequent additions and recommendations, plus gives readers a quick course in manufacturing, storing, and serving. Twists on old favorites include taramasalata with cream cheese on tapenade crostini; baked cheese wrapped in cabbage, not puff pastry; and vichyssoise, featuring pear, celery root, and Stilton. New for the taste buds are aroyster and spinach pizza, goat cheese ice cream, and alijot (cheese and potato puree), to mention a few. Many recipes are upscale, requiring no small amount of kitchen competence and, yes, expensive ingredients. Others can be easily assembled to provide guests and family a novel tasting experience. Cheese boards, anyone? Jacobs, Barbara
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
Inside This Book
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First Sentence
My intention in writing this book was to put together a collection recipes that not only demonstrated the vast number of superb cheeses now available but also exploited their versatility and character. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
My intention in writing this book was to put together a collection recipes that not only demonstrated the vast number of superb cheeses now available but also exploited their versatility and character. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
What a Cheesey Book,
By Jonathan (Calgary, Texas) - See all my reviews
This review is from: A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese (Hardcover)
This book is an amazing read and it kept me alive for hours at a time. The author pours herself into the recipes like a pro. I really like all the new ways i can prepare cheese dishs and good hints and helpful facts. I now can come home after a hard days work and enjoy a wonderfully cheesey meal. I really like this book and i have learned many new cheese recipes, new types of cheese and cool ways to eat cheese, including from your nose. I really like cheese strings but my favorite kind is Tibet cheese.
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
3.7 out of 5 stars (3 customer reviews) 2 of 2 people found the following review helpful
4.0 out of 5 stars
There is cheese, and then there is everything else.,
By Robert P. Beveridge "xterminal" - Published on Amazon.com
This review is from: A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese (Paperback)
Paul Gayler, A Passion for Cheese: More than 130 Innovative Ways to Cook with Cheese (St. Martin's, 1997)Some people believe that movable type is the greatest invention of all time. Others believe it to be the incandescent bulb. Me, I think they're wrong. The greatest invention of all time? Cheese. Milk and bacteria. And oh so tasty. There are myriad things one can do with cheese, and you probably haven't thought of them all. Enter Paul Gayler, a British cheese expert, who comes up with some of those you haven't thought of yet. Sure, there are some classic recipes, although Gayler puts a twist on each, but it's the way-out-there stuff that's the reason you want this book. Cheese ice cream? Sensational! Fish and cheese, that longstanding pairing gaffe? Sure you can do it. Desserts that go beyond (sometimes far beyond) the usual ricotta, mascarpone, and cream cheese? You know it. Cheese, wonder that you are, you can do almost anything, and one does not require either movable type or incandescent light to enjoy you-- though they sometimes help. Highly recommended. **** 1 of 1 people found the following review helpful
3.0 out of 5 stars
A Passion for Cheese,
By Mary C. Johnston - Published on Amazon.com
This review is from: A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese (Hardcover)
Well written, loved the Cannellini Bean Soup with Fontina Gremolata. Not to spicy. Perfect balance.Also had the Twice Roasted Red Peppers with Feta, Capers & Olives. The guests were all over it. Thoughtful recipes easy to make. I would reccomend this book to lovers of cheese 4 of 8 people found the following review helpful
4.0 out of 5 stars
What a Cheesey Book,
By Jonathan - Published on Amazon.com
This review is from: A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese (Hardcover)
This book is an amazing read and it kept me alive for hours at a time. The author pours herself into the recipes like a pro. I really like all the new ways i can prepare cheese dishs and good hints and helpful facts. I now can come home after a hard days work and enjoy a wonderfully cheesey meal. I really like this book and i have learned many new cheese recipes, new types of cheese and cool ways to eat cheese, including from your nose. I really like cheese strings but my favorite kind is Tibet cheese.
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