PDF Download The Cheese Handbook: Over 250 Varieties Described, with Recipes, by T. A. Layton
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The Cheese Handbook: Over 250 Varieties Described, with Recipes, by T. A. Layton
PDF Download The Cheese Handbook: Over 250 Varieties Described, with Recipes, by T. A. Layton
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About the Author
Celebrated caterer, restaurateur, and cheese connoisseur T. A. Layton founded The Cheddar Roast, London's first cheese restaurant. Layton's expertise extended to wines, and he was instrumental in bringing good, moderately priced wines to the tables of middle-class Londoners.
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Product details
Paperback: 160 pages
Publisher: Dover Publications; Reissue edition (November 18, 2015)
Language: English
ISBN-10: 0486229556
ISBN-13: 978-0486229553
Product Dimensions:
5.5 x 0.3 x 8.5 inches
Shipping Weight: 12.8 ounces (View shipping rates and policies)
Average Customer Review:
3.1 out of 5 stars
6 customer reviews
Amazon Best Sellers Rank:
#2,122,851 in Books (See Top 100 in Books)
Not really useful if you are interested in cheese pairing and storing. Feels like a blog post than an actual book.
I was originally very intrigued by this book as when I was in culinary school I strongly considering going the cheese monger route. However this was not an easy read. Many times I felt very lost on what he was speaking of when it came to describing methods and history. Diagrams or pictures of tools would have made much of his descriptions of cheese tools and processes much easier to digest. His descriptions seemed to be a combination of scientific jargon and someone trying to describe something he doesn't necessarily know the name of the tool.I was somewhat relieved to finally get to a portion of the book that included recipes, but most that were included in the narrative seemed to be incomplete and hard to follow and assumed that the reader knew how to make sauces instead of describing how to make the sauces as part of the recipe. There was a list of recipes in the appendix that I had hoped had clearer recipes to the ones listed previously but alas most were different recipes, including a recipe for French Onion Soup that was completely different from the same soup recipe earlier in the book.The recipes within the book many times read as if a friend was trying to recall a favorite recipe versus a proper written recipe. And many of the "American" classic cheese recipes, as an American, I have never heard of, such as the "Frozen Cheese Ring". I can only assume that that dish was something popular when the first edition was released and the updates to the book did not included updating recipes to what are currently trending cheese recipes.The saving grace for me at least was that the actual cheese descriptions by country that were very in depth and informative. I would have liked (in the appendices) a chart of some sort that compared the various cheeses from countries or even listed from most pungent to blandest.
I requested this book with the thoughts it would help me in pairing cheeses with different foods and wines. The only area discussed briefly was the pairing of breads and certain cheeses so I was a little disappointed by this. This disappointment was quickly pushed aside as I continued to read and became absorbed in the information held inside the pages.The author gave a very detailed history of cheese not only in the actual world but also in literature. There was also a thorough discourse on the cheese making process. I have often wondered what exactly went in the making of cheese and thanks to this book I understand so much more. At first this process seems overwhelming, and I believe it isn’t a simple task, but it also seems as if the steps outlined are followed it would quickly become a routine of second nature. I also enjoyed how the author went into the specialties associated with different countries and what made them different from each other.To understand the cheese making process from beginning to end I highly recommend this book. It is very detailed and outlined giving the reader a clear picture to work with. If you want to understand more of the history of cheese then this is also a great book to invest in. If you are looking as I was to learn of pairing cheeses with other foods, then this is not the best option for you.I received this eBook in exchange for my review.
Title: The Cheese HandbookAuthor: T. A. LaytonPublished: 11-18-2015Publisher: Dover PublicationsPages: 164Genre: Food & WineSub Genre: Cheese & Dairy, Cookbooks, Cooking By IngredientsISBN: 0780486229553ASIN: B015G5R1QReviewer: DelAnneReviewed For: NetGalley.With so many varieties of cheeses to be found, The Cheese handbook is a concise and informative handbook that provides a synopsis of most types of cheeses and a few basic recipes using each of the cheeses mentioned. There are some more in depth recipes listed at the back of the handbook.Learn what makes cheddar such a popular cheese. How to make Mozzarella at home.Amazon link: https://www.amazon.com/gp/product/B015G59R1Q/ref=cm_cr_ryp_prd_ttl_sol_0Barnes and Noble link: [...]Goodreads link:[...]The Reading Room link: [...]
The Cheese Handbook by T.A. Layton (originally published as Choose Your Cheese in 1957 before being reformatted and retitled to include new recipes in November 2015) is a free NetGalley ebook that I read on a morning in December, just before finals week. Being somewhat familiar with cheese and having a few steadfast favorites (Gouda, manchego, aged Parmesan Reggiano), I thought I'd use this book to brush up on a few more.This book begins with historic references and odes to cheese, how cheese is made on a commercial level, and how cheese is served, before going into a huge reference guide of cheeses by country of origin and a smattering of recipes at the end. Overall, an okay book, very dated in its syntax, and not very well-adjusted for current tastes or more common pairings.
What a fascinating book, much more than I expected it to be. I started reading all the facts about cheese, its history, its keeping, the countries specialties - ( Australia does not have its own specialty one but copies -it did not say that "but we do it well" ) :)There are lot of recipes using cheese and a lot of food fact, and before I knew it I was at the end of the book wanting more. A really good informative book - no pictures but it does not really need them - it is a book that can stand on its own two feet.This book was provided in return for a honest and unbiased review.
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