Tia Keenan On the Art of Cooking Cheese

Tia Keenan is the author of The Art of the Cheese Plate, Chevre (Short Stack), and most recently, Melt, Stretch, & Sizzle: The Art of Cooking Cheese. In these three books, as well as her column in The Wall Street Journal, and articles in Bon Appetit, The New Yorker, and other leading media, she shares her expertise in one of our most luxurious and cravable foods – cheese.

Tia has spent her career in some of New York’s finest restaurants and working with cheese producers from around the world.  In this, our second spirited and helpful conversation with her (the first is about pairing and plating cheese), she explores what she calls her “hot cheese canon” — matching cheese to recipes, tips for tempering it for the best results, guiding us on why some cheeses melt better than others, and the key techniques for working with this captivating food.


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