by
Burt, Alison.
Call Number
641.73 BUR
Publication Date
1970
Format:
Books
Relevance:
0.0860
by
Kraft Foods Limited
Call Number
ARC ADV 641.67354 WAY
Publication Date
1980
Format:
Books
Relevance:
0.0541
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by
Harbutt, Juliet.
Call Number
641.373 HAR
Publication Date
2003
Format:
Books
Relevance:
0.0501
by
Lambert, Paula, 1943-
Call Number
641.673 LAM
Publication Date
2000
Format:
Books
Publisher description http://www.loc.gov/catdir/description/simon031/00058797.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0631/00058797-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy0631/00058797-t.html
Relevance:
0.0501
by
Studd, Ellie, author.
Call Number
641.373 STU
Publication Date
2023
Summary
Discover the infinite galaxy of cheese with experts Ellie and Sam Studd, as they share their wealth of knowledge and all the practical info you need to up your cheese game. Learn how to buy and store cheese, pair it perfectly every time and put together a rockstar cheese board. Ellie and Sam guide you through the key categories of cheese, from blues and washed rinds to fresh cheeses such as mozzarella- telling the story of each, explaining how they are made and sharing tasting notes for their favourite cheeses in each category. Then, celebrate cheese in all its oozy glory, with 70 delicious recipes for a casual brunch, midnight snack, date night or picnic with mates. Try summery halloumi and watermelon salad, the best-ever cheese toasties, three genius ways with mac n cheese or baked camembert with caramelised apple and roasted hazelnuts. Get ready to fall (even more!) in love with cheese and arm yourself with all the knowledge you need to select, store, serve, taste and cook with cheese like a true pro.
Format:
Books
Relevance:
0.0484
by
Johns, Pamela Sheldon, 1953-
Call Number
641.673 JOH
Publication Date
1997
Summary
In Parmigiano!, seasoned cookbook author and cooking teacher Pamela Sheldon Johns takes you to the heartland of Italy. Emilia-Romagna, the picturesque region "bounded by rivers and mountains," where Parmigiano-Reggiano has been made for centuries. She traces the history of the cheese and describes the traditional method - at once an art and a science - by which it is made. Parmigiano-Reggiano finds its way into fifty simple and enticing appetizers, salads, pasta dishes, entrees, breads, and even desserts, enhancing old favorites, such as Eggplant Parmigiano, as well as updated dishes, such as Radicchio Caesar Salad, Wild Mushroom Lasagne, and Caramelized Pears with Parmigiano-Reggiano Wedges.
Format:
Books
Relevance:
0.0469
by
Hart, Bob, author.
Call Number
641.67354 HAR
Publication Date
2014
Format:
Books
Relevance:
0.0455
by
Harbutt, Juliet.
Call Number
641.373 HAR
Publication Date
2010
Format:
Books
Relevance:
0.0419
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