The brothers Kevin and Seamus Sheridan founded Sheridans Cheesemongers in 1995. Today, they are a brand name for cheese in Ireland, Europe, and the United States. Their distinctively branded crackers and biscuits are available at more than seventy retailers, such as Dean & DeLuca, Murray’s, and Zingerman’s. Together, they are a veritable cheese master class: absolutely everything you could possibly want to know about not only the great cheeses of the world but also the fascinating little handcrafted cheeses, those individual masterworks that showcase some cheese maker’s genius, and also the specialty cheeses you may not think of first but may find that you enjoy far more than some of the bigger names.
Sheridans’ Guide to Cheese is a complete guide to cheese for both novice cheese lovers and mature connoisseurs alike. There’s not much Kevin and Seamus have to say on the subject that isn’t worth hearing or reading and this compendium is an indispensable handbook on cheese. Inside you’ll find a country-by-country and style-by-style guide to cheeses of the world and heaps of practical advice on selecting, buying, aging, and storing cheese, as well as tasting notes to help you appreciate every kind you try. This is also an invaluable resource for assembling an ideal cheese plate, wine- and flavor-pairing notes, and even, here and there, a few useful recipes (such as a simply perfect risotto, which Seamus was taught in Italy by a parmesan maker).
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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Kevin and Seamus Sheridan are the co-owners of Sheridans Cheesemongers, an internationally well-known brand of high-quality Irish cheeses sold in the United States at Whole Foods and Zabar’s. They live in Galway, Ireland.
Catherine Cleary is a journalist and food writer based in Dublin, Ireland.
"I simply can't put it down. What a gorgeous book. Long overdue ... an appreciation of the charismatic, passionate and often deliciously eccentric people who have devoted their lives to producing beautiful cheeses from the milk of their dairy herds. And who better to write this book but the Sheridan brothers." -- Darina Allen "The Sheridans Guide to Cheese is as multi-layered as any of the great cheeses that they love so much. Along with all the practical information that their unique expertise allows them to share, this is a family story about the people they grew up with, their lives and their values, also the story of the many cheesemakers who have filled the shelves of their warehouse and the other cheese lovers who have tended them, sold them and educated people about them. It's as much a book to read as a reference, with interesting diversions at every turn. The book itself is also interesting in many respects. It has a rustic, slightly higgledy piggledy tone to it that feels just right, as it's homely and organic. The design is pleasantly old fashioned ... artfully retro. With all the warmth and the individuality of any of their beloved cheeses, this is a book to have and to give - enjoy it." Georgina Campbell "A delightful book" Sean O'Rourke, RTE Radio 1 "A beautiful book, and very beautifully presented." -- Francis Brennan, Hotelier Irish Independent "A seminal tome, well-set to inspire a whole new wave of future cheesemakers." -- Joe McNamee Irish Examiner "This is a book that is rooted in Ireland but tells a story which relates to our relationship with cheese, farming and food production across the developed world. It has much that you would expect from a guide produced by these internationally renowned cheesemongers, including detailed notes on many of the world's best cheeses, ample recipes based on all types of cheeses, plenty of insight into the miracle conversion of milk into one of the most complex and diverse foods. However this book brings us much further into the world of cheesemaking than any other cheese book. It examines our relationship with the producers and the land they farm, challenging many of the preconceptions which have built up around the world of the cheesemaker and cheesemonger. The Sheridan brothers are custodians of an ancient craft. I love going into their stores, there is a deep awakening when I taste their great cheeses. this book will make people not only want to eat great cheese but get back into the countryside and get their fingers into the soil." Richard Corrigan, Corrigan's Restaurants
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