By Janet Fletcher, Victoria Pearson

From the best-selling writer of The Cheese direction comes a brand new consultant to having fun with probably the most easy but refined culinary delights: cheese and wine. Janet Fletcher leads readers on a global travel of 70 cheeses,exploring the easiest wine pairings and serving feedback. From Oregon's autumnal Rogue River Blue to fragrant Brind'Amour evocative of the Corsican nation-state, cheese enthusiasts will appreciate the variety of textures, flavors, and hues. that includes mouth-watering colour images and specific, informative textual content, this choice of cheeses and the wines that compliment them will motivate ideal pairings.

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Extra resources for Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying

Example text

Transfer the bowl to the refrigerator to chill the topping while you make the filling. Preheat the oven to 375°F (190°C) with a rack in the center. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the pears with the lemon juice and vanilla. In a small bowl, whisk together the sugar, cornstarch, candied ginger, and salt. Sprinkle the sugar mixture over the pears and toss to coat the fruit and moisten the sugar and cornstarch so that no dry white streaks remain. Retrieve the prepared pie shell from the refrigerator and set the pan on the parchment-lined baking sheet.

Fill each shell to the rim with beans, stirring with a finger to settle the beans and topping up as needed. Slide the muffin tin into the oven and bake the shells 20 minutes. While the shells are baking, set out a wire rack and, alongside it, a mixing bowl. Set the pan on the wire rack and let the shells cool for 10 minutes, then carefully gather the corners of each parchment square together to lift out the beans and transfer them to the bowl. Slide the muffin tin back into the oven and bake the shells another 5 minutes, or until lightly browned (see photo on page 205).

You’ll need about eight medium-sized pears and a bar of very good bittersweet chocolate. MAKES 1 (9-inch / 23-cm) PIE 1 recipe Magpie Dough for Flaky Piecrust (page 17), chilled overnight Follow the instructions on page 27 to roll and pan the bottom crust and the sheet of dough for the top crust. Transfer the pan and the baking sheet to the refrigerator to chill the dough while you make the filling. 2½ pounds /1132 g firm, ripe, unpeeled Bartlett pears, cored and sliced ⅛ inch thick Preheat the oven to 400°F (200°C) with a rack in the center.

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