THE ART OF CHEESE COOKERY by Nika Standen

THE ART OF CHEESE COOKERY

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KIRKUS REVIEW

An uneven book. There's too much introduction on kinds of cheeses, history, etc. for the average cookbook addict. Perhaps the cheese expert and gourmets of sorts would like to know all included here. The cheese charts are excellent and practical, and the information on refrigerating and keeping cheeses is much of it important- for most cooks, news. The recipes go from hors d'uvres through the obvious soups, entrees, sauces, snacks, omlettes, souffles, cheese with pasta, with fish, with meat, with vegetables, in salads, and as spreads. The section on cottage cheese recipes is a new factor. Lots of good suggestions and recipes that seem easy to use.

Pub Date: Nov. 10th, 1949
Publisher: Doubleday