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Fiona Beckett's Cheese Course

Written by Fiona Beckett

Published: 13/08/2015

Fiona Beckett's Cheese Course

  • Hardback
  •   |  
  • 9781849756877
  •   |  
  • Aug 2015
  •   |  
  • 176 pages

About the author

Fiona Beckett is an award-winning journalist who was voted Food Journalist of the Year in 2002 by the prestigious Guild of Food Writers. In 2014, she won the acclaimed International Wine & Spirit Competition Blogger of the Year Award. She has written for many well-known food and drink publications, and she is currently the wine columnist for the UK national newspaper 'The Guardian'. Fiona is also a contributing editor to the internationally renowned wine magazine 'Decanter' and has her own popular food and drink matching website, www.matchingfoodandwine.com. Her previous cookery books for Ryland Peters & Small include 'Food, Wine & Friends' and 'Cheese: Discovering, Exploring, Enjoying'.

In this new and updated edition of her classic bestseller, cheese and wine expert Fiona Beckett guides you through the extraordinary world of cheese with her characteristic passion for good food and wine. The Wonderful World of Cheese is the perfect introduction to the different cheese types and their remarkable versatility. You’ll explore how cheeses are crafted and their variations in terms of flavor, appearance, and texture. After you’ve mastered the basics, you’ll discover the drinks that complement and accentuate cheeses in the chapter What to Drink with Cheese. Ensure that you find the right wine every time, because when you get it right, it’s truly a match made in heaven. It’s not just wine that enjoys such a harmonious relationship with cheese, though. A sparkling Normandy cider is a great match for a ripe French Camembert, for example. Put Fiona’s wisdom into practice to show off to friends and family in Entertaining with Cheese. Find out how to assemble classic and contemporary cheese plates and boards, making the most of seasonal and local specialties, as well as how to create your own innovative and imaginative combinations for all occasions. Discover delectable recipes in Cooking with Cheese. Sample the simple elegance of Cucumber and Ricotta Verrines with Shrimp, the bold rustic flavor of a classic French Onion Soup, or the aromatic Saffron Risotto with Aged Parmesan, Sage, and Serrano Ham. For a fabulous finale, why not melt into the fragrant Lavender Honey and Vanilla Cheesecake or savor the richness of a Warm Pear, Gorgonzola, and Pecan Tartlet with Maple Drizzle. Finally, the Cheese Know-How chapter is full of helpful advice, from how to order cheese in a restaurant to how to store it and serve it at the ideal temperature. 

To coincide with this exciting time in which a new generation of artisanal cheese makers are pushing new boundaries, you’ll also find an up-to-date glossary of North American and Canadian cheeses and cheesemakers, compiled by Lassa Skinner of Culture magazine, featuring signature cheeses, tasting notes, and recommendations for ideal accompaniments.