Books.org participates in affiliate programs including Bookshop.org and the Amazon Services LLC Associates Program. We may earn a commission from qualifying purchases made through links on this page, at no additional cost to you.
Overview
It is a fact that milk was one of the earliest foods ever to be preserved, and despite the passage of a millennium or two, it seems we've never lost our taste for this versatile dairy derivative. Sometimes a shy visitor, sometimes the guest of honor, cheese appears in so many cuisines, including: Italian for traditional zestiness; French for smooth sophistication; Greek for rustic delicacy; Dutch and German for wry heartiness; and American for patriotic tangyness. In Totally Cheese, it adds richness, texture, and taste to everything it touches: scrambled eggs become an omelette, flatbread becomes a pizza, noodles become pasta. And as always, Helene brings a new twist to old standards like cheeseburgers and cheesecake. So put the fun back in you fondue, forgive the fat, and just say, "Cheese!"Synopsis
It is a fact that milk was one of the earliest foods ever to be preserved, and despite the passage of a millennium or two, it seems we've never lost our taste for this versatile dairy derivative. Sometimes a shy visitor, sometimes the guest of honor, cheese appears in so many cuisines, including: Italian for traditional zestiness; French for smooth sophistication; Greek for rustic delicacy; Dutch and German for wry heartiness; and American for patriotic tangyness. In Totally Cheese, it adds richness, texture, and taste to everything it touches: scrambled eggs become an omelette, flatbread becomes a pizza, noodles become pasta. And as always, Helene brings a new twist to old standards like cheeseburgers and cheesecake. So put the fun back in you fondue, forgive the fat, and just say, "Cheese!"