A Year in Cheese ― A Seasonal Cheese Cookbook

ISBN13：9780711236417
出版社：Motorbooks UK
作者：Alessandro Grano (CON); Leo Guarneri; Alex Guarneri
出版日：2015/09/03
裝訂／頁數：精裝／192頁
關鍵字： A Year in Cheese ― A Seasonal Cheese Cookbook、 Year、 in、 Cheese、 Seasonal、 Cookbook、 Motorbooks UK、 Alessandro Grano (CON)、 Leo Guarneri、 Alex Guarneri、外文書、 Food & drink、

定價

：NT$ 1100 元

優惠價

： 79 折 869 元

促銷優惠

：外文書周末優惠-單79雙75

領券後再享88折起

領

無庫存，下單後進貨(到貨天數約45-60天)

下單可得紅利積點：26 點

商品簡介

A Year in Cheese comes from the team behind famous artisan cheese shop Androuet, which was established in Paris in 1909 and opened in fashionable Spitalfields in London in 2009. The fromagerie and restaurant Androuet specialises in seasonal cheese from France, Britain and beyond and supplies cheese to many acclaimed restaurants, including Duck & Waffle and Terroirs. Just like fruit, veg and meat, cheese is seasonal. Seasonal cheese is about listening to nature, understanding the grazing cycle of the animal that's being milked, knowing what they're grazing on at which time of year, and recognising optimal maturing times. This beautiful and inventive cookbook introduces the idea of seasonal cheese, starting with a brief introduction to which cheeses are at their prime at which time of year, followed by dozens of exceptional recipes each using an easy-to-find seasonal cheese.

作者簡介

ALEX and LEO GUARNERI are the brothers who run the acclaimed Androuet in Spitalfields, London. The seasonal cheese shop has a long heritage in France, where the first of six Androuet fromageries opened in 1909. Today, Androuet in London supplies many Michelin-star restaurants and it also has a celebrated restaurant of its own. Alex and Leo come from a food-centric family: their mother Laurence Guarneri ran a food school in France and their grandfather was a food importer. Alex a specialist cheese affineur and Leo is a trained chef. ALESSANDRO GRANO is originally from Apulia in southern Italy, and is currently the head chef at Androuet. The seasonal cheese shop has a long heritage in France, where the first of six Androuet fromageries opened in 1909. Today, Androuet in London supplies many Michelin-star restaurants and it also has a celebrated restaurant of its own, in which Alessandro creates exciting recipes that are true to the seasonality of cheese.

ALESSANDRO GRANO is originally from Apulia in southern Italy, and is currently the head chef at Androuet. The seasonal cheese shop has a long heritage in France, where the first of six Androuet fromageries opened in 1909. Today, Androuet in London supplies many Michelin-star restaurants and it also has a celebrated restaurant of its own, in which Alessandro creates exciting recipes that are true to the seasonality of cheese.

主題書展