Review
Posted in: Books > Cookbooks
21 / 11 / 2007
While learning to cook as an apprentice chef, I often turned to food magazines as a form of inspiration and direction. Whenever cheese was mentioned in these magazines an English guy named Will Studd was interviewed or asked for a comment. Since then, Will has become Australia’s leading expert on cheese, as well as being a Maitre Fromager and Ambassadeur of the prestigious Guilde des Fromagers in Paris. So, when I heard that Will had released a new book on cheese, I immediately knew it would be the ultimate guide about cheese.
Cleverly titled, Cheese Slices is a book about cheese and presents readers with an interesting and informative view on how different variety of cheeses are made, their history and what they taste like. There are also sections on how to store particular styles of cheeses as well as what wine and bread goes with each variety of cheese.
Will’s writing style makes it very easy to understand, with an equal amount of technical and non-technical writing, making it perfect for the average foodies or chef. An interesting note in the book I found was Will’s definitions of farmhouse cheese, artisan cheeses and industrial cheeses. He also discusses seasonal factors as well as the differences in milk between cows, goats and buffalo.
My favourite section in Cheese Slices, is the chapter about the Australian dairies and cheesemakers. He discusses what each cheesemaker produces, why their cheese tastes as it does and who is behind the household brands. This in itself makes Cheese Slices, an essential asset in any cookbook collection, especially when planning unique cheese plates on the dessert menu.
Cheese Slices is definitely a must have for every chef and foodie.
Cheese Slices by Will Studd
Hardie Grant Books
ISBN 1740665503
380 pages
Full disclosure: I received a review copy of Cheese Slices by Will Studd.
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