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Our Isles
From baker, beekeeper and birdwatcher to falconer, farrier and forager, join poet Angus and printmaker Lilly as they explore the British Isles, uncovering and celebrating our crafts and traditions. This collection of poetry and printmaking aims to capture and celebrate the heritage and craftsmanship of the British Isles. The book comprises of thirty poems with accompanying black and white linocut prints. In this book, Angus and Lilly draw attention to traditional, artisan crafts of particular importance as many are in danger of becoming 'extinct' and there is a fear that, without recognition, aspects of our cultural heritage will disappear. This is a timely celebration of rural lifestyle.
A Portrait of British Cheese
The UK farmhouse cheese industry has faced its biggest challenges in recent years, with the Covid-19 pandemic forcing many small cheesemakers out of business. Food writers and journalists including Jamie Oliver led the call to save British cheeses, and the public's discovery of and support for speciality artisan cheeses helped many producers to weather the storm. Photographer and writer Angus D. Birditt has been visiting and documenting dairies all over the British Isles, looking at the food, people and landscapes dedicated to artisan and farmhouse cheeses. From Lincolnshire Poacher to Stichelton (the original Stilton), Britain's own Brie in the form of Baron Bigod from Suffolk, to Brefu Bac...
Eating to Extinction
'A book of wonders' Bee Wilson, Sunday Times Books of the Year Winner of the Wainwright Prize 2022 - Eating to Extinction is an astonishing journey through the past, present and future of food, showing why reclaiming a diverse food culture is vital. 'Saladino inspires us to believe that turning the tide is still possible' Yotam Ottolenghi From a tiny crimson pear in the west of England to an exploding corn in Mexico, there are thousands of foods that are at risk of being lost for ever. Dan Saladino spans the globe to uncover their stories, meeting the pioneering farmers, scientists, cooks, food producers and indigenous communities who are defending food traditions and fighting for change. Eating to Extinction is about so much more than preserving the past. It is about the crisis facing our planet today, and why reclaiming a diverse food culture is vital for our future. * With a new preface by the author * Winner of multiple awards, including the Fortnum & Mason Food Book Award and the Guild of Food Writers Food Book Award. 'I love this book... I wish the whole world could read it' Raymond Blanc 'A brilliant read' Tim Spector
Fern Verrow
A celebration of a simpler, more natural life, this book reflects Harry Astley and Jane Scotter's passion for fresh ingredients and delicious, home-cooked food, grown and foraged from the land all year round.
A Cheesemonger's Compendium of British & Irish Cheese
'Palmer writes with pace and passion ... Full of flavour' Sunday Times A Cheesemonger's Compendium introduces 150 of the finest cheeses from across the British Isles. It is a perfect companion for all of us hooked by Ned Palmer's acclaimed Cheesemonger's History. Each cheese on Palmer's cheeseboard is accompanied by a morsel of history or a dash of folklore, a description of its flavours, and an enticing illustration. Palmer peppers his book with stories of eccentric and colourful cheesemakers and celebrates both traditional farmhouse and modern artisanal cheeses - fresh, mould-ripened, washed-rind, blue and hard. He explains how to buy your cheese like a monger, how to cut and store it, and how best to match it with drinks. The guide is completed by a brilliantly illustrated gazetteer.
Reinventing the Wheel
"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
World Cheese Book
Now PDF. Explore cheese in its many glorious varieties - the science, the smells, the succulence! The grandest fromages, the finest Feta, the most delicious Manchego: celebrate the glorious variety, quality and pleasure of great cheeses from around the world. You'll find detailed profiles of over 750 cheeses from France to Australia. Develop an in-depth understanding of different cheese - from its provenance, to the producers, science, smells, how to savour each taste and even step-by-steps on how to make cheese. This updated edition reflects growing trends such as interest in American and Asian varieties which no cheese board is complete without. No cheese lover should be without it!
Great British Cheeses
Discover how to choose and enjoy over 300 classic and regional cheeses. From a young and fresh Cornish Yarg to a rich and complex Stilton, celebrate the variety, quality and pure culinary pleasure of great British cheeses. Discover everything you ever wanted to know about cheese from detailed profiles of over 300 types from around Britain and Ireland. You'll discover a range of the finest farmhouse produce and follow the traditional methods of how cheese is made. Plus, trace its colourful history, get advice on serving and how to put together an impressive cheese board and find out what to buy where, from specialist cheese shops to websites.
A Field Guide to Cheese
“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.” —Saveur, Our Favorite Cookbooks to Gift This Year “A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.” —BookPage Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.
The New Rules of Cheese
A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
