The Cheese Life
Recipes, Cheeseboards and Pairings
$46.75
- Hardcover
208 pages
- Release Date
12 December 2023
Summary
Selected by HOT DINNERS for BEST NEW COOKBOOKS 2023
Cheese is not just a food, it’s a way of life!
Divided into Grill, Melt, Bake, Grate and Slice, The Cheese Life celebrates the new wave of artisan cheeses sweeping the globe with gloriously gooey recipes and inventive cheeseboards, as well as insights into how cheese is made, killer drinks matches and interviews with the people that work on the front line.
From how to make th…
Book Details
| ISBN-13: | 9781804191545 |
|---|---|
| ISBN-10: | 180419154X |
| Author: | Mathew Carver, Patrick McGuigan |
| Publisher: | Octopus Publishing Group |
| Imprint: | Octopus Publishing Group |
| Format: | Hardcover |
| Number of Pages: | 208 |
| Release Date: | 12 December 2023 |
| Weight: | 804g |
| Dimensions: | 248mm x 192mm x 24mm |
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What They're Saying
Critics Review
Provides a fine introduction to artisan cheese, pairing recipes for using cheese with insights on how to display cheeses, taste them, and assess their qualities. The Cheese Life features a well-rounded smorgasbord of insights. It packs its presentation with color photos, creating a delicious opportunity for cheese fans to expand their knowledge of cheeses and how best to use them. * California Book Watch *
About The Author
Mathew Carver
Mathew Carver (Author)
Mathew Carver founded The Cheese Truck in 2014, selling grilled cheese sandwiches to festival goers at Glastonbury from a bright yellow converted ice cream van. He has gone on to become a well-respected and vocal advocate for British cheese, opening three trailblazing cheese restaurants in London - The Cheese Bar, The Cheese Barge and the world’s first conveyor belt of cheese at Pick & Cheese.
Patrick McGuigan (Author)
Patrick McGuigan is a cheese writer and educator, who has travelled from the Swiss Alps to the pastures of Vermont in search of good cheese. He writes for national newspapers and magazines, including the Telegraph and delicious. He is also a judge at the World Cheese Awards and teaches at the Academy of Cheese. His first book, The Philosophy of Cheese, was published by the British Library in 2020.
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