Informal, enlightening guide bynoted gourmet discusses buying, storing, and serving cheese. Includes100tastyrecipes from around the world, plusfascinating legends, literary references, and historical facts associated with cheese.qMake a batter with yolks of eggs, flour, Parmesan and water if necessary. Add the whites of eggs at the last minute stiffly beaten. Dip the cod into the batter and fry in boiling olive oil. ... This rather social melted cheese and wine dish belongs to Switzerland just as roast beef belongs to England, the hors da#39;oeuvres belong toanbsp;...
|Title||:||The Cheese Handbook|
|Publisher||:||Courier Dover Publications - 1957|