by Fiona Beckett · Ryland, Peters & Small Ltd · tapa dura · ISBN 9781841728094
VAT included
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«Cheese: From Fondue to Cheesecake» is Fiona Beckett's cookbook, published by Ryland, Peters & Small Ltd in hardback (144 pages, in English).
A recipe book dedicated to cheese with savoury and sweet dishes: endive salad with roquefort, celery and walnuts, blue cheese fondue with walnut grissini, and mascarpone and chocolate tart. Includes a guide to cheese types, tips for buying and storing it, ideas for a cheese board and notes for pairing it with wine.
Work published in 2005. The full title appears on the cover as «Cheese: From Fondue to Cheesecake» and Fiona Beckett is listed as contributing editor.
Aimed at enthusiasts and cooks who want to make the most of cheese in varied recipes and learn to choose, store and pair it.
Fiona Beckett is a Bristol-based writer and food journalist who regularly writes for The Guardian, Decanter, and other UK news publications. She has also written for The Times, the Daily Mail, The Telegraph, and National Geographic Food. She is a regular judge for competitions such as the BBC Food and Farming Awards, the Andre Simon Awards, and the Fortnum & Mason Awards.
