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An enjoyable and helpful companion. The subject matter from a historical standpoint is fascinating. The research and time committed to this book are substantial. -- BookwormWhether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion.T. A. Layton, a ted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastromy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.
Celebrated caterer, restaurateur, and cheese connoisseur T. A. Layton founded The Cheddar Roast, London's first cheese restaurant. Layton's expertise extended to wines, and he was instrumental in bringing good, moderately priced wines to the tables of middle-class Londoners.