Which is the ONE CHEESE TO RULE THEM ALL? You decide.

Are you a Comté connoisseur or does your heart belong to Rogue River Blue? Can you tell your Brie from your Camembert? Can you name an award-winning Indian cheese and would you recognise a cheese iron? If you take your cheese seriously then this is the companion you need to live your best cheese life. World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting. One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years, offering charming geekery against a backdrop of the people, places and history that define these world-class cheeses.

You’ll learn how cheese is made, what to drink with each cheese, its World Cheese Awards status, its texture and taste, and lots more to help you choose your cheese more wisely and enjoy it even more.

Expect fascinating stories and stats, and an odyssey through the delicious world of cheese to discover the ONE cheese to rule them all. It’s the perfect gift for foodies, cheese lovers and dinner-party hosts!

A soul-lifting tale of finding a new life in a passion, a glorious insight into the community of London’s oldest food market, an exploration of the senses the modern world forgets to celebrate – taste, touch, smell? and the most enjoyable and fascinating education on all things cheese.

A giant wheel of Comte ´ – a cheese full of delight, a mosaic of flavour – can sometimes become flat. Despite all that’s gone into making it and caring for it, its complexity mysteriously vanishes, its spark dies. Cheesemongers know that. That’s why they regularly test the cheeses: they insert a cheese iron deep into the wheel and extract a sample from its core. Sometimes they can cure it and sometimes they can’t.

A highly successful BBC and Guardian Journalist, somehow Michael Finnerty’s life had become flat. His psychological cheese iron told him he needed to make a change, and he becomes convinced his salvation lies in cheese. Michael becomes an apprentice cheesemonger at Borough Market, and is plunged into a world of intense physicality, extraordinary knowledge, and total geeky passion. From learning the cheese’s personal nighttime riders – Castillon Frais needs to sit in its box underneath some waxed paper but its box needs to be kept in a plastic sheath, Comté sits unwrapped in a cool cupboard, and has a quick saline bath before bed – to learning intricate ways to wrap their different shapes; from being able to taste nuances between the cheeses, to slicing fingers, bruising toes, getting allergic reactions, and the simple dog-tiredness of being on your feet from the crack of dawn till night, Michael’s new job is more demanding than he could ever have imagined – and he loves it. Then when Borough Market is subjected to a terrifying attack, Michael realises through cheese, he has found something even more powerful – community.

Sweet Treats with Bonne Maman  celebrates this iconic brand with  a selection of delicious bakes to make and share!

Founded in 1971, Bonne Maman has become an instantly recognisable institution. With products available in 125 different countries, it remains a top-selling preserves brand across the World and has become synonymous with being a quality product, available to all.

This book brings together a selection of Bonne Maman’s most delicious treats, including bakes such as marble cake, banana bread, madeleines, cookies, linzer biscuits, shortbreads and double chocolate muffins?perfect for snacks and to share with family and friends!

James Martin offers over 100 classic and contemporary recipes that highlight how cheese can add flavour, depth and indulgence to your everyday cooking. There are so many classics to master (everyone needs to know how to cook a good cheese omelette), but also twists on classics and lighter, more delicate dishes. Including Baked Camembert with Bacon and Manchego Croquetas to share, perfectly balanced salads like Ricotta Figs with Parma Ham and Walnuts, comforting mains like Chicken Cordon Bleu and Butter Paneer Curry, all-important sides like the ultimate Cauliflower Cheese or Tartiflette, and even delicious desserts like Summer Berry Cake and Baked Cheesecake – there really is something for every occasion.

With hundreds of cheese varieties to choose from, James will guide you through the most popular and how best to cook them as well offering recipe variations and new favourites to try. These are simply the best cheese recipes for the home kitchen.

This comprehensive book provides a complete overview of cheese so readers can recognize the properties of each family: their history, ingredients, production and aging processes, seasonality, flavor profiles, and pairing affinities. Expert tips for choosing which cheese to buy, how to serve and store it, and the best ways to appreciate its nuances give readers the confidence to:
 Understand the steps in the production process
 Identify 4 types, 24 families, and 150 varieties of cheese
 Pair cheese expertly with different foods and drinks
 Create perfectly balanced cheese boards
 Serve 46 homemade recipes

The four cheese types include fresh (cream cheese, burrata, Halloumi, gjetost), soft (goat, Brie, Époisses, Roquefort), firm (Morbier, Gouda, Cantal, cheddar), and hard (Gruyere, Emmentaler, pecorino, provola). Suggested pairings include feta roasted in fig leaves with peppercorns and preserved lemons; Munster with a Tripel pale ale, dessert wine, or gin; Stilton with black cherry jam, mango juice, or on pizza; and Grana in pesto or with sparkling or red wine according to the age. Once familiar with the varieties, put your favorite cheese to use in savory or sweet recipes, from Quesadillas to Parmesan soufflé, Frittata à la Scamorza to Tartiflette, Linguine Carbonara to Khachapuri, or Cheesecake to Ricotta Pancakes. A glossary, selected bibliography, and indexes to the cheese varieties and the recipes complete the book.

‘Scores the trifecta for me as a must-have book – genuine excitement and joy in sharing the food from a personal culture; writing that is evocative and full of heart.’ – Helen Goh

?A collection of traditional and modern Polish baking and dessert recipes including Babkas, cheesecakes, tarts, pastries and all things sweet and celebratory. Ren Behan takes you from everyday baking to Easter celebrations in this comprehensive take on Polish sweet treats, and draws on influences from across central and Eastern Europe.

?Honey, cinnamon, ginger, vanilla, citrus peel, cherries, sweet whipped cheese? with these warming scents and flavours, Ren Behan takes you on a comprehensive tour of Polish sweet treats.

With modern twists on classic much-loved recipes and bold, folkloric styling, The Sweet Polish Kitchen is designed to bring the spirit of Polish pâtissière to a new audience who appreciate a diasporic narrative and journey through food.

Poland’s rich, multi-national cafe culture underpins these recipes, which draw on many influences; the first pâtisseries in Warsaw were opened by Italian and Swiss immigrants, and there are also borrowings from the Austro-Hungarian Empire, Russia, Lithuania and Belarus. A new and delicious baking world is in your hands?

Contents

• Polish Baking Basics opens the doors to tradition, passed down through the generations.
• Experience the timeless elegance of Polish Classics: including cheesecakes that melt in your mouth and blueberry buns bursting with flavour.
• Each Layer Cake and Traybake creation is a masterpiece, showcasing the beauty of Polish baking. The plum crumble tart and raspberry and lemon cloud cake take things to new heights.
• Enjoy exhilarating deep-fried and filled Carnival Treats, guaranteed to make your taste buds dance with delight.
• Learn about the importance of Easter in Poland with irresistible treats to share with your loved ones. Bring the warmth and joy to your home during other Festive Seasons with heavenly Bundts, delectable marzipan crescents, and iconic poppy seed rolls.
• Elevate your breakfast and brunch game with baked Pancakes and Pierogi; laden with soft cheese, dark cherries and cinnamon cream.
• In the spirit of the Breads, Loaves and Buns chapter, transport yourself to the streets of Krakow with caraway and rye breads and sink your teeth into warm bagels.
• Round off your Polish baking journey with a delightful selection of Desserts, Sweets, and Preserves. Explore the naughty delights of Adwocat liqueur, seductive plums in chocolate, and the luxury of fragrant rose petal jam.