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Cheese: The Essential Guide to Cooking with Cheese, Over 100 Recipes
Cheese has been a lifelong passion for Michel Roux, initially inspired by early visits to French markets and fuelled by extensive travels around the world discovering new cheeses.
Here he offers a wealth of advice on cheese and a fantastic collection of over 100 recipes for inventive canapés, comforting soups, tempting starters and snacks, sensational salads, original fish and meat dishes, mouth-watering pasta, rice and vegetable dishes, and delectable desserts.
In addition to the great cheese classics, such as fondue, tartiflette, Parmesan soufflés and gnudi, Michel offers a host of creative ideas with original flavour try Roquefort pizza with pear, honey and almonds; roasted peppers with halloumi; or filo-wrapped feta and watermelon, for example. The recipes are versatile too, so you can use whichever cheeses are available to you. The ultimate guide to cooking with cheese from a legendary chef, this is a book for all cheese lovers.
Here he offers a wealth of advice on cheese and a fantastic collection of over 100 recipes for inventive canapés, comforting soups, tempting starters and snacks, sensational salads, original fish and meat dishes, mouth-watering pasta, rice and vegetable dishes, and delectable desserts.
In addition to the great cheese classics, such as fondue, tartiflette, Parmesan soufflés and gnudi, Michel offers a host of creative ideas with original flavour try Roquefort pizza with pear, honey and almonds; roasted peppers with halloumi; or filo-wrapped feta and watermelon, for example. The recipes are versatile too, so you can use whichever cheeses are available to you. The ultimate guide to cooking with cheese from a legendary chef, this is a book for all cheese lovers.
- GenresCookbooks
385 pages, Kindle Edition
Published October 19, 2017
7 people are currently reading
28 people want to read
About the author
Michel Roux
72 books20 followersMichel Roux, OBE (19 April 1941 – 11 March 2020) was a French chef and restaurateur working in Britain.
Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.
Chef Michel Roux Jr. is his nephew.
Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.
Chef Michel Roux Jr. is his nephew.
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Displaying 1 - 3 of 3 reviews
January 29, 2020
To die for!
Or maybe: ‘read this, eat this, and then feel mournful over Brexit’
The only things I’ve tried to date are the seaweed scones with Brie, and Ilyas’ Greek salad, but each page is a wonder.
In 2020 I must make the gougeres (& throw lots of book parties!).
I could drool over the Langpustines with fritot and manchego (but take the risk on shellfish? For a non-cook like me? I’m not so sure)
The lobster gratin takes me back to the Lobster Thermidor at my favourite seafood restaurant, growing up.
Who would even think of the flaked cod on a bed of spinach with grilled goat’s cheese (note to self, you have all the Picard spinach in the freezer). The simplicity of this dish must be its beauty.
The peppered steaks with blue cheese sauce and potato millefeuilles makes me seriously homesick (I come from the most exquisite steak country in all of creation)
Even if I never make half of this - ah the raclette! The fondue! - what a gorgeously indulgent read.
Or maybe: ‘read this, eat this, and then feel mournful over Brexit’
The only things I’ve tried to date are the seaweed scones with Brie, and Ilyas’ Greek salad, but each page is a wonder.
In 2020 I must make the gougeres (& throw lots of book parties!).
I could drool over the Langpustines with fritot and manchego (but take the risk on shellfish? For a non-cook like me? I’m not so sure)
The lobster gratin takes me back to the Lobster Thermidor at my favourite seafood restaurant, growing up.
Who would even think of the flaked cod on a bed of spinach with grilled goat’s cheese (note to self, you have all the Picard spinach in the freezer). The simplicity of this dish must be its beauty.
The peppered steaks with blue cheese sauce and potato millefeuilles makes me seriously homesick (I come from the most exquisite steak country in all of creation)
Even if I never make half of this - ah the raclette! The fondue! - what a gorgeously indulgent read.
January 28, 2018
PERFECT FOR CHEESE LOVERS
This is a fabulous book. Don't read it when you're hungry, especially in the middle of the night. I said " perfect for cheese lovers " but in fact it's pretty much perfect for snacks, party bits, vegetable dishes - in fact any imaginative cooking with everyday ingredients you could wish for. Substitutes can be found for any hard-to-find ingredients. Don't be out off by the fact that Michel Roux is a posh chef. This is simple, careful, living cooking for food lovers of any skills level.
This is a fabulous book. Don't read it when you're hungry, especially in the middle of the night. I said " perfect for cheese lovers " but in fact it's pretty much perfect for snacks, party bits, vegetable dishes - in fact any imaginative cooking with everyday ingredients you could wish for. Substitutes can be found for any hard-to-find ingredients. Don't be out off by the fact that Michel Roux is a posh chef. This is simple, careful, living cooking for food lovers of any skills level.
January 22, 2018
What's not to like?
Displaying 1 - 3 of 3 reviews