There's Always Room for Cheese: A Guide to Cheesemaking - Couverture rigide

Wood, Colin

Couverture rigide

ISBN 10 : 1743798768 ISBN 13 : 9781743798768

Editeur : Hardie Grant Books, 2023

Synopsis

Move over sourdough, it’s time for home cooks to try their hand at cheesemaking

A propos du livre

À propos de l'auteur

Labelled as one of Sydney’s emerging hospitality stars by Good Food, chef Colin Wood makes his own cheese every Monday at Mat Lindsay's Surry Hills wine bar, Poly. Wood, who calls himself the restaurant's "casual cheese guy", has a hefty resume under his belt. He initially had grand plans to enter the Olympics, but after a serious back injury, changed his course completely. Soon after, he made the decision to pursue a career in cookery and spent 10 years working for restaurateur Andrew McConnell's Trader House group in Melbourne (where he devised a cheese program) and time in New York as Ignacio Mattos’ culinary director (Estela, Altro Paradiso) before heading back to his home state of Western Australia, where he subsequently lost all his work during lockdown last year. Now he's in Sydney and he's keen to work towards opening his own cheese-centric place – an idea born at McConnell's Cumulus Inc. while he was running their staff education program. Wood has been making cheese for seven years now, but creating his own space (think wine bar with housemade cheeses) is high on his list of priorities.

Détails de l'édition

• Éditeur: Hardie Grant Books
• Date d'édition: 2023
• Langue: anglais
• ISBN 10: 1743798768
• ISBN 13: 9781743798768
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 224
• Coordonnées du fabricant: non disponible
• Personne responsable: Van Ditmar Boeken, VDB Sales; +31881338650; sales@vanditmar.nl; ; Hondiuslaan 44; Utrecht; 3528 AB; Pays-Bas