| Record ID | marc_loc_updates/v40.i07.records.utf8:8453154:2336 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v40.i07.records.utf8:8453154:2336?format=raw |
LEADER: 02336cam a22002654a 4500
001 2011036713
003 DLC
005 20120208144431.0
008 110929s2011 vaua b 001 0 eng
010 $a 2011036713
020 $a9780811877664 (hardback)
040 $aDLC$cDLC
042 $apcc
050 00 $aTX759.5.C48$bH37 2011
082 00 $a641.6/73$223
084 $aCKB096000$2bisacsh
100 1 $aHastings, Chester.
245 14 $aThe cheesemongers kitchen :$bcooking with the world's finest cheeses /$cby Chester Hastings.
260 $aSan Francisco, CA :$bChronicle Books,$c2011.
300 $a223 p. :$bcol. ill. ;$c26 cm.
520 $a"Today s specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger s Kitchen collects 90 delightful recipes that move cheese into a meal s starring role. Culled from chef and cheesemonger Chester Hastings s 25 years of experience, these recipes take full advantage of the varied flavors of cheese in ways both traditional and innovative. A cheese book that focuses on recipes rather than acting as a buyers guide or primer, this substantive and personal exploration accompanied by 50 color photographs plus wine pairing tips from acclaimed sommelier Brian Kalliel is a comprehensive guide to the vast world of specialty cheeses"--$cProvided by publisher.
520 $a"The Cheesemonger's Kitchen is a collection of delightful and accessible recipes culled from chef and cheesemonger Chester Hastings' 25 years of experience working with cheese, both inside the kitchen and behind the counter at Beverly Hills' beloved Joan's on Third. Covering the basics of how to select and purchase quality cheeses (including what to look for, how to taste, and what to do with leftovers), its purpose is to take cheese beyond the fondue pot and the cracker and into the kitchen, and create delicious meals using the many varieties of cheese now more widely available than ever before, in new, traditional, and exciting ways. It will also include a chapter on pairing wine and cheese, written by celebrated sommelier Brian Kalliel. Includes 75 recipes and 50 photos"--$cProvided by publisher.
504 $aIncludes bibliographical references and index.
650 0 $aCooking (Cheese)
650 7 $aCOOKING / Specific Ingredients / Dairy.$2bisacsh