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Product Description
Review
'Now more than ever there's no need to look beyond the British Isles for a world-class cheeseboard' - THE TIMES
Product Description
Following a revival in the popularity and availability of British hand-made cheeses, Sarah Freeman set out in the spirit of discovery to write a companion guide to this unique industry, in the belief that knowing the cheeses and understanding how they are made can only enhance our enjoyment of them. This book is the result of her extensive research. During her visits to cheesemakers - from Southeast England to the Scottish Highlands - she watched, asked questions, tasted and then went away to develop a unique collection of recipes and serving suggestions. Using an enormously varied selection of cheeses - from goat to cow, soft and creamy to hard and crumbly, white to blue-veined - she presents a mouth-watering selection of dishes such as Cerney and Haddock Fish Cakes, Somerset Brie and Garlic Mushrooms, and Poached Chicken Breasts with Harbourne Blue and Brandy Sauce.
Inside This Book
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First Sentence
Anne Wigmore is unique among the cheesemakers in Britain in coming, not from a farming background but from the other, more modern arm of cheesemaking, the laboratory - and stands as proof of just how valuable an intimate knowledge of the relevant chemistry and microbiology can be. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Anne Wigmore is unique among the cheesemakers in Britain in coming, not from a farming background but from the other, more modern arm of cheesemaking, the laboratory - and stands as proof of just how valuable an intimate knowledge of the relevant chemistry and microbiology can be. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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30% buy the item featured on this page: The Real Cheese Companion£6.49 |
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