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The past two decades have seen 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.
THE REAL CHEESE COMPANION 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, Poached Chicken Breasts with 'Harbourne Blue' and Brandy Sauce.
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From the Publisher:
The craft of cheesemaking is undergoing an exciting revival. A new generation of artisan cheesemakers is now producing not only the hard cows’ milk and blue cheeses usually associated with Britain, but also soft cheeses of the Brie and Camembert variety, hard sheep’s cheeses (which can be used in the same way as Parmesan and pecorino), both hard and soft goats’ cheeses, and a small but growing number of organic and buffalo cheeses. Cookbook author Sarah Freeman visited farmhouse cheesemakers throughout Britain and Ireland in the belief that knowing the cheeses and understanding how they are made can only enhance the enjoyment of them. In The Real Cheese Companion, she reviews over 150 of these handmade cheeses, describes the individual cheesemaking processes, and provides the cheese connoisseur with a unique collection of recipes and serving suggestions.
About the Author:
Sarah Freeman was the author of six cookbooks: a biography of Mrs. Beeton and the bestselling 'Student Cookbook' series. She died in December 2007.
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- PublisherSphere
- Publication date2003
- ISBN 10 075153532X
- ISBN 13 9780751535327
- BindingPaperback
- Number of pages360
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The Real Cheese Companion
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(2003)
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ISBN 13: 9780751535327
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Book Description Paperback. Condition: new. Paperback. The past two decades have seen 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.THE REAL CHEESE COMPANION 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, Poached Chicken Breasts with 'Harbourne Blue' and Brandy Sauce. A guide to the best handmade cheeses of Britain and Ireland. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780751535327
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The Real Cheese Companion: A Guide To Best Handmade Cheeses Of Britain And Ireland
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Book Description Condition: New. During visits to cheesemakers from Southeast England to the Scottish Highlands, the author watched, asked questions, tasted and then developed a collection of recipes and serving suggestions. Her cookbook provides over 150 recipes using a wide variety of British cheeses. Num Pages: 360 pages, Illustrations, ports. BIC Classification: 1DB; WBT. Category: (G) General (US: Trade). Dimension: 196 x 129 x 24. Weight in Grams: 286. . 2003. New Ed. Paperback. . . . . Books ship from the US and Ireland. Seller Inventory # V9780751535327
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The Real Cheese Companion
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Little, Brown Book Group
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ISBN 10: 075153532X
ISBN 13: 9780751535327
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Book Description Condition: New. During visits to cheesemakers from Southeast England to the Scottish Highlands, the author watched, asked questions, tasted and then developed a collection of recipes and serving suggestions. Her cookbook provides over 150 recipes using a wide variety of British cheeses. Num Pages: 360 pages, Illustrations, ports. BIC Classification: 1DB; WBT. Category: (G) General (US: Trade). Dimension: 196 x 129 x 24. Weight in Grams: 286. . 2003. New Ed. Paperback. . . . . Seller Inventory # V9780751535327
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The Real Cheese Companion (Paperback)
Published by
Little, Brown Book Group, London
(2003)
ISBN 10: 075153532X
ISBN 13: 9780751535327
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Book Description Paperback. Condition: new. Paperback. The past two decades have seen 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.THE REAL CHEESE COMPANION 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, Poached Chicken Breasts with 'Harbourne Blue' and Brandy Sauce. A guide to the best handmade cheeses of Britain and Ireland. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9780751535327
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