Alongside traditional recipes for souffles, gratins, quiches and cheesecakes are an array of simple snacks and salads. Combinations such as pears with pecorino and prawns with feta should tempt the adventurous, while vegetarians should enjoy the variety that cheese cookery offers them. A detailed checklist of cheeses guides the intrepid and uninitiated alike, so whether you are searching for a new pasta sauce, an alternative to Welsh rarebit, or a different approach to entertaining, this book aims to offer something for every occasion.