At one time, cheesemaking was part of everyday life on an English farm. Luckily for us today, a bevy of cheese lovers have reconstructed traditional cheeses from old recipes and in many cases have developed a whole new range of delicious artisan cheese. The varieties available are showcased in this collection of recipes with information about the process and how to best utilise this favourite ingredient. Recipes include: Twice Baked Cheshire Cheese and Leek Soufflés Summer Vegetable Crumble Ploughman's Lunch with Autumn Fruit Chutney and more.
Sprache
Verlagsort
Maße
Höhe: 157 mm
Breite: 158 mm
Dicke: 5 mm
Gewicht
ISBN-13
978-1-912654-84-0 (9781912654840)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equiped in the UK, with all dishes prepared and photographed on site using the high-est standard industry equipment. His stunning images complement Gilli s recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School. Gilli Davies is the author of twenty books, including Graffeg's Flavours of Wales series and Celtic Cuisine, and has made numerous appearances in the media, on regional and national radio and TV and in newspapers. Along with running restaurants in Oxford, Berlin and an organic café in Cardiff, Gilli has forty years of experience giving cookery demonstrations and is a former chair of the Guild of Food Writers.
