At once simple and complex, comforting yet sophisticated, with its myriad types of texture and taste, cheese is a dream ingredient for a chef. And in the passionate, skilled hands of a master, it forms the cornerstone of not only some of the greatest but some of the most delicious dishes in the world.
In Cheese, Michel Roux guides us expertly through classic recipes and techniques, and offers a multitude of inventive ways to cook with international varieties, from everyday staples to renowned artisan cheeses.
Delectable melt-in-the-mouth cheese straws, Normandy onion soup, fresh Greek salad, lobster gratin, pheasant with gorgonzola polenta, the perfect soufflé, orange cheesecake... from cow's milk, to goat's and ewe's, hard cheeses and soft, all benefit from Michel s unique touch and huge respect for his ingredients.
Authoritative, accessible and utterly inspiring, Cheese is the definitive book on the subject and an essential guide for home cooks and chefs alike.
Food writer and jam specialist