Book: The Cheesemaking Workshop

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The Cheesemaking Workshop by Lyndall Dykes. Handmade cheeses and the beautiful meals they create.

Cheesemaking is not the exclusive preserve of European experts or scientifically equipped kitchens. According to Lyndall Dykes, if milkmaids could make cheese with only the basics, you can too. Lyndall’s book The Cheesemaking Workshop is devoted to cheese in every respect. Practical, hands-on with guided step-by-step photographs, advice and tips, it demystifies an ages-old process into a fun, accessible and economical new skill for home cooks of all levels. Lyndall, known as ‘the cheese lady’ among her many local fans, has been teaching cooking and making cheese for more than 40 years and is a passionate advocate of wholesome,sustainable and delicious home-made food.

This book has practical, hands-on instructions and guided step-by-step photographs, advice and tips. Each cheese includes recipes or suggestions for its use.

The index is a list of deliciousness:
Blue Vein
Bocconcini
Brie
Butter cultured
Camembert
Cheddar
Cheese Curds
Edam
Fetta
Haloumi
Havarti
Kefir
Mascarpone
Monterey Jack
Mozzarella
Paneer
Quark
Boursin
Ricotta
Romano
Washed Rind
Yoghurt
Goat Cheese
and then there are more sections of tips and tricks, Q&A, serving suggestions etc.

Book size: 24.5 cm x 21 cm, 208 pages Hardback.




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