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The Cheese Course

The Cheese Course

The Cheese Course
Stock photo: cover may vary

The Cheese Course Hardback - 2000

by Janet Fletcher

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Used - Very good

Description

Chronicle Books. Very Good. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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Details

  • Title The Cheese Course
  • Author Janet Fletcher
  • Binding Hardback
  • Edition First Edition
  • Condition Used - Very good
  • Pages 120
  • Volumes 1
  • Language ENG
  • Publisher Chronicle Books, San Francisco
  • Publication date July 15, 2000
  • Illustrated Yes
  • Bookseller's Inventory # 0811825418-11-1-29
  • ISBN 9780811825412 / 0811825418
  • Weight 1.16 lbs (0.53 kg)
  • Dimensions 8.25 x 7.37 x 0.71 in (20.96 x 18.72 x 1.80 cm)
  • Category Cooking / Wine
  • Library of Congress subjects Cheese, Cookery (Cheese)
  • Library of Congress Catalogue Number 99046593
  • Dewey Decimal Code 641.373
  • Quantity available 1

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From the publisher

Nothing complements a good meal with friends like a rustic oak table laden with an exquisite selection of fine cheeses: a grape leaf-lined platter of ricotta with honey, red pears, and roasted chestnuts, or a decorative Spanish tile topped with sheep's milk cheeses, toasted almonds, and oven-dried tomatoes, or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as a part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, The Cheese Course decribes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. The Cheese Course is rounded out with 50 sweet and savory recipes for salads, breads, and desserts that match deliciously with cheese.

First line

AS a college student spending a semester at a university in France years ago, I think I learned more out of the classroom than in it.

About the author

Janet Fletcher is a food writer for the San Francisco Chronicle, a frequent contributor to magazines on wine and food topics, and a past president of the San Francisco Professional Food Society. She is the author of a number of cookbooks, including Chronicle Books' Pasta Harvest.

Victoria Pearson is a Los Angeles based photographer. Her photographs have appeared in several books including Sangria (0-8118-4290-8), Party Appetizers (0-8118-4292-4), and The Cheese Course (0-8118-2541-8).

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