RECIPE BOOK - Cheeses

A real didactic and practical everyday cookbook: Didactic because it gives voice to cheesemakers, breeders and producers who, every day, work on a product that they have chosen to highlight. It is their know-how that you discover throughout the pages as well as the different types of cheese, the manufacturing methods, the seasons to taste them and tips and tricks for presenting a cheese platter. Practical since you discover more than 100 illustrated recipes, current and easy to cook every day. Blue-veined cheeses, soft washed and bloomed cheeses, cooked and uncooked pressed cheeses, goat's and sheep's cheeses without forgetting the fresh cheeses and other dairy products and eggs found at creamer-cheesemakers, all are highlighted in the recipes. Aligot ; Mushrooms stuffed with Fourme d’Ambert; Banon cream chicken; Neufchâtel with raspberries and fine herbs; Mussels with maroilles cream; Comté and Reblochon crisp: Truffled Brie; Pumpkin granita with old mimolette; Canut brain with fresh herbs; Brocciu fritters... The list is rich and tasty. Cheeses is the fourth volume of the Encyclopedia of Food Products & Trades. The author: JF Mallet is a Major at the Ferrandi culinary school. He worked as a chef for several years before embarking on his other passion, photography. He approaches the world of cooking with the mastery of a great reporter. He created, tested and photographed all the recipes in this book.