A Passport to Cheese (el. knyga) (skaityta knyga) | Afrim Pristine | knygos.lt

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"Every cheese tells a story—of the place it’s made, of the people who make it, and, of course, of the people who eat it." These stories, from maître fromager Afrim Pristine, are at the heart of this gorgeous, internationally inspired cookbook, with 75 recipes that put cheese at the center of the plate. Whether you're looking for mealtime inspiration or tips and tricks for putting together the perfect cheese board, with Afrim as your guide, the world of cheese is waiting for you.

A Passport to Cheese is your personal culinary adventure, sure to delight your taste buds and celebrate everyone's favorite ingredient—no planes, trains, or automobiles required. In his second cookbook, Afrim Pristine, bestselling author and owner of Toronto's beloved Cheese Boutique, has gathered global flavors and international cheese-making traditions in 75 delicious recipes. Here he highlights everything from creamy French camembert, fresh Mexican queso fresco, and Italian ricotta, to sharp English cheddar, salty Cypriot halloumi, and robust Canadian Celtic Blue.

• Cheese all day: Whether you're looking for breakfast, lunch, appetizers, dinner, dessert, or even cocktail pairings, you'll find the perfect cheese-focused recipe. 
• 75 internationally inspired recipes: Try a French croque monsieur with nutty Comté for an indulgent lunch, a Jamaican jerk spice macaroni pie with 5-year aged cheddar for dinner, and a Spanish Basque cheesecake for dessert.
• Shop with confidence: With a comprehensive glossary featuring photos of all the cheeses referenced in the book (and a special list of Afrim's top 13 favorites), along with storage information and helpful facts about flavor profiles and countries of origin, you'll know what cheese to buy and how to keep it fresh.
• Build the cheese board of your dreams! Afrim has included a full chapter of 10 differently themed boards showcasing cheeses from various countries, as well as guidance on how to develop and build a cheese board of your own.