Kitchen Pro Series: Guide to Cheese

Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum. Product identification, availability, storage, flavor and development are all described in detail in this invaluable introduction to the world of cheese!

Recipe Contents About the CIA
Author Biography
Acknowledgements
Introduction
Why Cheese?
Fresh and Young Cheeses
Mild Aged Cheeses
Medium Strength and Nutty Cheeses
Strong & Stinky Cheeses
Cooking With Cheese
What's with this Cheese?
Glossary Bibliography
Reference Tables
Resources
Index Photo Credits
Recipe Contents
Croque Monsieur
Grilled Halloumi
White Wine Vinaigrette
Macaroni & Cheese with Bacon
Ravioli with Zucchini and Lemon Thyme
Midnight Moon Cheese Souffl?
Tartiflette Americaine
Fondue
Gnocchi alla Romana
Fonduta
Goug?res Raclette Warm Mozzarella Appetizer
Risotto with Taleggio and Arugula
Fromage Fort
Flamiche aux Poireaux
P?te Bris?e
Spiedini alla Romana
Roquefort and Walnut Pithivier
Goat Cheese and Pecan Napoleon
Homemade Ricotta Herb-Marinated Yogurt Cheese
Belgian Endive au Gratin
Grilled Trevigiano with Smoked Scamorza
Paneer Paratha
Table of Contents provided by Publisher. All Rights Reserved.

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Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

Summary

Table of Contents

Supplemental Materials