Product Description

A Passion for Cheese is renowned chef Paul Gayler's stunning collection of recipes that highlight the world's finest, most delicious cheeses. Covering dozens of varieties and using fresh, dazzling flavor combinations, the recipes span every course and every mood, and include: lobster and Vermont cheddar bisque, roasted vegetable pizza with goat cheese and mozzarella, parmesan-crusted sea bass, chocolate mascarpone brulee, lemon blini with ricotta and raspberries, and more. This is a world-class, mouthwatering, must-have book for every cheese lover.

Product Details

• Amazon Sales Rank: #2545777 in Books
• Published on: 2000-02-19
• Original language: English
• Number of items: 1
• Binding: Paperback
• 192 pages

Amazon.com Review
Chef Paul Gayler's A Passion for Cheese, shortlisted for England's distinguished Andre Simon award, contains dishes so elaborate and photos so vivid that this book qualifies as prime food porn. Certainly, while most dishes look and sound so mouthwatering that one would happily order them off a restaurant menu, making them requires the dedication of a chef or serious cook. For Parmesan-crusted Sea Bass with Thyme-Grilled Vegetables, the veggies must be prepared a day ahead, the fish coated with a complex cheese mixture and pan cooked, the vegetables reheated, a vinaigrette prepared, and the finished dish lovingly assembled. Still, the rewards are high in taste and artistic impression.

By contrast, Chef Gayler's text, particularly his eight-page introduction, explains the basics of cheese making, buying, and storage in simple, articulate terms. His notes before and after each recipe prove he is a natural teacher as well as a talented creator--and, lest you be tempted to give up now, there are recipes suitable for daring but less ambitious cooks. The Canellini Bean Soup with Fontina Gremolata; a tiramisu that's unusual in that it's frozen; and Zucchini and Cheddar Clafoutis with Rosemary (which resembles a crustless quiche or tart), are delicious, but far less complex to put together. This book is a cheese-lovers dream. --Dana Jacobi

From Booklist
Since London chef-author (Passion for Vegetables, 2003, among others) Gayler first penned this homage to cheese nearly 10 years ago, the culinary world—and the consumers who love it—has dramatically changed. Gone are the days when cheese meant American, Swiss, and cheddar. In its stead are way too many choices of artisanal varieties, and way too many recipes and menus. In his more than 130 selections, Gayler wisely identifies those dishes either somewhat familiar or completely eclectic, offers frequent additions and recommendations, plus gives readers a quick course in manufacturing, storing, and serving. Twists on old favorites include taramasalata with cream cheese on tapenade crostini; baked cheese wrapped in cabbage, not puff pastry; and vichyssoise, featuring pear, celery root, and Stilton. New for the taste buds are aroyster and spinach pizza, goat cheese ice cream, and alijot (cheese and potato puree), to mention a few. Many recipes are upscale, requiring no small amount of kitchen competence and, yes, expensive ingredients. Others can be easily assembled to provide guests and family a novel tasting experience. Cheese boards, anyone? Jacobs, Barbara
Copyright © American Library Association. All rights reserved

About the Author
Paul Gayer is one of England's leading chefs. He is a member of the Guilde de Fromagers and is the author of several other books, including Virtually Vegetarian, which, like this book, was shortlisted for the Andre Simon award.

Customer Reviews

There is cheese, and then there is everything else.
Paul Gayler, A Passion for Cheese: More than 130 Innovative Ways to Cook with Cheese (St. Martin's, 1997)

Some people believe that movable type is the greatest invention of all time. Others believe it to be the incandescent bulb. Me, I think they're wrong. The greatest invention of all time? Cheese. Milk and bacteria. And oh so tasty.

There are myriad things one can do with cheese, and you probably haven't thought of them all. Enter Paul Gayler, a British cheese expert, who comes up with some of those you haven't thought of yet. Sure, there are some classic recipes, although Gayler puts a twist on each, but it's the way-out-there stuff that's the reason you want this book. Cheese ice cream? Sensational! Fish and cheese, that longstanding pairing gaffe? Sure you can do it. Desserts that go beyond (sometimes far beyond) the usual ricotta, mascarpone, and cream cheese? You know it.

Cheese, wonder that you are, you can do almost anything, and one does not require either movable type or incandescent light to enjoy you-- though they sometimes help. Highly recommended. ****

A Passion for Cheese
Well written, loved the Cannellini Bean Soup with Fontina Gremolata. Not to spicy. Perfect balance.
Also had the Twice Roasted Red Peppers with Feta, Capers & Olives. The guests were all over it. Thoughtful recipes easy to make. I would reccomend this book to lovers of cheese

What a Cheesey Book
This book is an amazing read and it kept me alive for hours at a time. The author pours herself into the recipes like a pro. I really like all the new ways i can prepare cheese dishs and good hints and helpful facts. I now can come home after a hard days work and enjoy a wonderfully cheesey meal. I really like this book and i have learned many new cheese recipes, new types of cheese and cool ways to eat cheese, including from your nose. I really like cheese strings but my favorite kind is Tibet cheese.