Koken/eten per ingrediënt: ei, kaas en zuivelproducten

From the Swiss Alps to New York's hipster cheese bars, journalist Patrick McGuigan has written about cheesemakers, maturers and cheesemongers around t

As Dalí’s muse, Hitchcock’s nightmare, and humble ingredient, the eternal egg weaves a fascinating tale back to antiquity. The first volume in TASCHEN

A fun and comprehensive introduction to the cheese life, including mouth-watering recipes, creative pairings and expert insight.

Do you know your Brie from your Beaufort, your Reblochon from your Roquefort? Whatever your cheese expertise, this book is for you! With experience as

This is a story of pasta. In it, GUARDIAN columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy’s fa