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Book The Cheese Handbook

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The Cheese Handbook

2.3 (1837)

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    Available in PDF - DJVU Format | The Cheese Handbook.pdf | Language: ENGLISH
    T.A. Layton(Author)

    Book details


"An enjoyable and helpful companion. The subject matter from a historical standpoint is fascinating. The research and time committed to this book are substantial." -- Bookworm
Whether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion.
T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.

Celebrated caterer, restaurateur, and cheese connoisseur T. A. Layton founded The Cheddar Roast, London's first cheese restaurant. Layton's expertise extended to wines, and he was instrumental in bringing good, moderately priced wines to the tables of middle-class Londoners.

4.2 (11030)
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Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
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Printable? Yes

Book details

  • PDF | 158 pages
  • T.A. Layton(Author)
  • Dover Publications Inc.; New edition edition (1 Feb. 2000)
  • English
  • 5
  • Food & Drink

Read online or download a free book: The Cheese Handbook

 

Review Text

  • By Crafty Tanya on 16 January 2016

    This is a new edition of a book which was published in 1957 and republished in 1973.The lovely full colour cover page made me hope for a book filled with glorious pictures of the wonderful variety of cheeses available from across the world, along with illustrated recipes. But this was NOT the case.After an interesting opening 30 pages on the history and making of cheese, we get 10 pages crammed with recipes, many of which are so un-detailed in terms of quantities as to be inaccurate.or impossible to fulfil. The few recipes in the appendix mix ounces and cups when the rest was in English!The cheese descriptions which follow are INACCURATE, too, as they have not been updated, so for instance 'last century' actually means 1800s, not 1900s.Overall, a verbose book for true cheese gastronomes wanting a historical book, but not for anyone I know.I was given a digital copy of this book by the publisher Dover Publications via Netgalley in return for an honest unbiased review.

  • By Eileen on 6 January 2016

    If you love cheese you'll love this book!Everything you wanted to know about cheese, from its origins, how the different types and flavours were first developed and cheese from around the world.The recipes are scrumptious, but it's best to read this when not hungry!I was given a digital copy of this book by the publisher Dover Publications via Netgalley in return for an honest unbiased review.


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