What do you think?
Rate this book
Cheese Book
Describes hundreds of cheeses, explains how they are made, and shares recipes for appetizers, breads, soup, pasta, rice dishes, souffles, fondues, sauces, main dishes, and desserts
- GenresFood
270 pages, Hardcover
First published January 1, 1901
1 person is currently reading
18 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 2 of 2 reviews
May 26, 2019
What a difference from Prudhomme's Lousiana Cooking. This one will stand as the aberration that become American cookery in the late 80s - 90s. Egg Substitutes. Carb, Fat, and Calorie counts. Non-fat evaporated milk. Of course, he ended up living more than another 20 years which probably would not have been the case if he'd stuck to his original style.
January 19, 2012
Damn this book for getting me into cheese. Comprehensive, easy to follow, and entertaining.
Displaying 1 - 2 of 2 reviews