This is the definitive sourcebook for one of the world's most popular foods, illustrated with over 1,000 superb colour photographs. Many delicious recipes demonstrate ways to prepare a dazzling array of cheese dishes to tempt and satisfy every palate. The authoritative chapters include topics such as: Cold Cheese Dishes, Salads, Soups, Casseroles, Pasta, Fondue and Raclette, Desserts, Cheese and Wine. There is also a comprehensive description of world cheeses and cheese production methods, with an historical perspective.
