15 products were found matching your search for Gruyère in 3 shops:

Ideal for serving and enjoying sharp aged cheddar, nutty gruyere, tangy chevre, or any of your favorite cheeses, Stunning 7-piece Laguiole cheese knife set with accompanying bamboo board, makes setting up a charcuterie or cheese board convenient and elegant. Comfortable to hold and perfectly balanced, these superior quality cheese knives and spreaders have substantial 2.5mm stainless-steel blades with warm and luxurious natural olive wood handles. Laguiole cutlery originated in France in the 1820s and is renowned for having a three-rivet curved handle with a bee emblem on its bolster. The bee is a symbol of Napoleon and the French monarchy. This set comes housed in two protective cases, ideal for storage and gift giving. Decant the wine and slice yourself a generous portion of your favorite fromage.

Tramontina's Gourmet Enameled Cast Iron 11 in Square Grill Pan makes it easy to create evenly browned pan-seared red snapper or grilled ham and Gruyere on sour dough, complete with restaurant-style grill marks. Prized by cooks for superior heat distribution and retention, the grill pan with press comes in a vibrant, gradated porcelain-enamel exterior finish that suitable for your cooktop and your table top. Designed with a convenient helper handle for easy lifting and two pouring lips, this one will quickly become a staple in your kitchen. A matte black porcelain-enamel, PFOA- and PTFE-free cooking surface makes also makes it easy to clean!. Color: Gradated Cobalt.

French Home's 3-piece Connoisseur Laguiole cheese knife set and bamboo cheese board is the chicest way to serve up a sharp aged cheddar, nutty gruyere, and a variety of other cheeses. Laguiole knives are a traditional style of knife that originated in France and is renowned for having a three rivet curved handle and a bee emblem on its bolster. The bee is a symbol of Napoleon and the French monarchy. The sharp and substantial 2.5mm stainless-steel blades with olive wood handles are superior quality and make for a warm and inviting cheese display, while the accompanying 8'' x 12'' bamboo board makes setting up a charcuterie or cheese board convenient, easy, and elegant. The three piece cheese set includes an 8'' cleaver, 6'' spreader, and 9'' fork tipped spear, perfect for serving all types of cheese. This set comes housed in a protective case that is ideal for storage and gift giving. Decant the wine, layout the rosemary Marcona almonds and slice yourself a generous portion of your favorite cheese. Material: Stainless Steel.

Use the Brentwood TS-604W Electric Fondue Pot Set with 3-Section Tray and 4 Dipping Forks for Chocolate, Fontina, Gruyère, Gouda, nacho cheese, marinara, BBQ, chili. and more. The removable heating base has 2-simple melt and warm settings. There's no open flame for a safe and fun fondue experience! Load up the 3-section tray with your favorite dipping foods like toasted artisan breads, ripe red strawberries, sea-salted pretzels, movie theater popcorn, crunchy green apples, and more. It is the ideal gift or entertainment for dates, movies, and game nights with friends and family. The 10 oz. stainless steel fondue bowl is removable and dishwasher safe. Make memories anywhere and anytime, whether it be with indulgent sweets or sophisticated savory treats with this electric fondue pot set. Color: White.

The ZWILLING fondue pot is designed for melting cheese, cooking thin slices of meat, and heating hot dips, sauces, and gravies on the stovetop, then keeping it all toasty warm on the included stand over an everyday tealight. Melt Gruyere for a gooey dip to share, or pair sliced fruit with a luscious chocolate fondue. Perfect for intimate family meals or larger dinner parties, each guest can have their own color-coded fork. The eye-catching enameled cast iron boasts exceptional heat retention and distribution, so your fondue will remain at a consistent temperature while you dine. The pot is suitable for all stovetops, including induction, so you can heat sauces and gravies on the stove and keep them warm on the fondue stand. Enjoy mess-free dining with the built-in splash protector that not only protects the tablecloth, but also holds your fondue forks in place. Serve directly to the table in this stunning cast iron that features a handle and helper handle for easy control and maximum maneuverability. Color: Red.

Bringing together more than 130 of Bill Granger's best recipes, from Ham and Gruyere French Toast to Chocolate Self-saucing Pudding, "Best of Bill" captures the simple, joyful and no-fuss approach to cooking that has made him a household name. This collection provides a unique culinary journey that takes us from Bill's early days as a fledgling chef, when he was known as the 'Egg Master of Sydney', to the more relaxed food of lazy holidays and weekends. His recipes are always fast, easy and brimming with flavour, harmonising with the demands of family and lifestyle. Now that they're collected in one volume, you won't need to scramble between cookbooks for your favourite recipes ever again. 'The best of Bill Granger' collected into one stunning and comprehensive volume. With favourites drawn from six of his best-selling cookbooks, "Best of Bill" contains over 130 recipes for breakfast, lunch, afternoon tea, dinner and dessert. It is packed with stunning photographs and infused with Bill's laid-back voice and style. Bill Granger is an internationally acclaimed chef - his cookbooks have sold more than 800,000 copies, both here and overseas, and his television series have screened in over 30 countries.

In Bills Open Kitchen, renowned Sydney-based restaurateur and chef Bill Granger presents dozens of effortless, inventive dishes for every meal of the day.Bill loves food that is fast and easy to prepare, yet still rich in flavors like Ham and Gruyére French Toast, Caramel Chicken, and Banana Maple Upside-Down Cake.Bill believes cooking is a time to kick back and relax. You won't find any complicated steps or fancy equipment here – just simple, straightforward, delectable dishes. And all infused with the welcoming, celebratory spirit of Australia.

"Bringing together more than 130 of Bill Granger's best recipes, from Ham and Gruyere French Toast to Chocolate Self-saucing Pudding, Best of Bill captures the simple, joyful and no-fuss approach to cooking that has made him a household name. This collection provides a unique culinary journey that takes us from Bill's early days as a fledgling chef, when he was known as the 'Egg Master of Sydney', to the more relaxed food of lazy holidays and weekends. His recipes are always fast, easy and brimming with flavour, harmonising with the demands of family and lifestyle. Now that they're collected in one volume, you won't need to scramble between cookbooks for your favourite recipes ever again. UK ISBN: 9781742665467"

Even the busiest, most kitchen-clueless woman dreams of one day making the perfect egg salad sandwiches for ladies' luncheons and baby showers. But until then, she's stuck in her kitchen for one, where she can't tell a can opener from a whisk, haricots from Gruyere, or carmelized from caramel. And even if she could, cooking herself dinner from scratch is the last thing on her mind when she leaves for work in the morning. That's why The Little Black Apron is the accessory for women in their 20s and 30s. Whether fresh out of college or on her own after a messy breakup, any woman who's on unfamiliar footing in her kitchen will feel like M.F.K. Fisher in no time. Nutritionist Jodi Citrin, chef Katie Nuanes, and writer Melissa Gibson offer tangible solutions to healthy and simple cooking, along with hilarious commentary on what it's like to be all grown up and single. This book provides the 4-1-1 on essential utensils, pantry staples, and basic cooking techniques for more than 100 delicious and nutritious recipes. With The Little Black Apron, a woman on the go needn't neglect what's important in her life, whether that's dating, friendships, or work. Armed with the tips and quick prep ideas on every page, she'll have dinner on the table in no time.

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

With ENLIGHTENED SOUPS in hand, home cooks will have more than 150 quick, delicious, and innovative options from which to choose. From new takes on classics like chicken soup with herbed dumplings and Tuscan minestrone to innovations like butternut bisque with Gruyere croutons and Hanoi beef noodle soup, ENLIGHTENED SOUPS is filled with choices for any day of the week, any time of the year. Like all of the books in the Enlightened Cooking series, the recipes are straightforward, the ingredients commonly available, and the techniques geared toward the home cook. Every recipe includes a nutritional analysis, and at the back of the book, quick-search appendixes indicate which soups are especially low in fat (fewer than 3 grams per serving), especially low in calories (150 or less per serving), and especially low in total time required (from start to finish). The recipes are divided into pureed, meat, poultry, seafood, vegetable, and legume soups.

Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why. In bite-sized chapters well-known food historian Andrew Dalby tells the true andsavory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and even the story of how loyal cheese lover Samuel Pepys saved his parmesan from the great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods, and he suggests that our passion for cheese may even lay behind the early establishment of global trade. Packed with entertaining cheese facts, anecdotes, and images, Cheese alsofeatures a selection of historic recipes. For those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack of a book.

Soups that simmer for minutes, not hours, and salads that know no season: 75 inviting recipes revolutionize this familiar hot-and-cold combo. “Soup’s on!” will become everyone’s favorite words when you serve up luscious Creamy Asparagus with Mushrooms and Gruyere Croûtes; a coconut-flavored and substantial Brazilian Shrimp Soup; Chicken Avogolemo (a Greek specialty), and Mexican Pozole. For winning salads that aren’t just lettuce, try an amazing Grilled Scallops over Mixed Green and Herb Salad; Chicken with Cucumber and Red Pepper, tossed in Honey Mustard Dressing; and Mixed Greens with Smoked Ham, Black-Eyed Peas, and Roasted Red Pepper Dressing.

The Bread Bible is the one book on the subject no kitchen should be without -- and now it's available in paperback. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the choices are endless. The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is "a keeper for anyone who likes to bake or plans to get started." -Chicago Tribune

Design details: this nutty, full-flavored condiment is great with anything savory. made by mixing traditionally ground dijon mustard with walnuts from perigord, france, it's flavor is one of a kind. spread it on sliced chicken, a grilled gruyere sandwich, filet mignon, or create a beautiful vinaigrette for a salad by mixing it with a little vinegar. Measures 2 x 3.25 x 2in Capacity: 7oz Water, Mustard Seeds, Vinegar, Salt, Mustard Seed Husks, Walnut Powder From Perigord, Natural Walnut Flavor, Potassium Metabisulphite, Citric Acid, Spice Best by: 6 to 8 months Made in France