Especially in these Covid Times, it’s tough to beat the convenience and safety of online shopping for books about cheese and other tasty topics.
Afrim Pristine, the high profile maître fromager at Toronto’s Cheese Boutique, has written a fascinating book about cheese and the cheese emporium built by Pristine family, For the Love of Cheese, featuring recipes created by leading Canadian chefs, by his mother, Modesta Pristine, and by Afrim himself.
We cannot wait to receive our copy of Essential Fondue Cookbook, the promising cookbook written by Erin Harris, chef, cheesemonger extraordinaire and food writer who is widely known on social media as The Cheese Poet.
Click here to read more about Erin Harris and her first cookbook.
There still is a limited number of the second edition of Kathy Guidi’s classic, Canadian Cheese: A Guide, available on Amazon. Click here for information and to order.
Click here to read more about Kathy Guidi and her cheese guide.
We’re half-way through this compelling book about, as the subtitle suggests, a tale of love, betrayal, revenge and the world’s gresatest pierce of cheese. The Telling Room is quite the read!
We’ve been meaning to read this highy respected tome by Vancouver Islandite David Asher since it was released five years ago. Covid Times might be the right time to order it and dive in.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.
Released only a few months ago and already out of stock! We were lucky enough to be gifted an autographed copy of Les fromages . . . l’art de choisir, de présenter et de déguster by cheese sommelier and friend Vanessa Simmons. It’s gorgeous book, a must-have for any serious cheese lover, especially if you can read French.
Yannick Achim is the owner of Yannick Fromagerie, a group of excellent cheese shops in Québec. We got to know Yannick when he served as a jury member for the inaugural Canadian Cheese Awards. He knows his cheese! The book covers imported cheese as well as les fromages du Québec.
You can order the book for delivery as soon as it becomes available again. You won’t be billed until the book ships. https://amzn.to/2X3bwhB
Arguably, the best food writer on the planet, Bill Buford has written a new book about his trials and tribulations while attempting to master the secrets of French cooking during a stay in Lyon. We loved Heat and we suspect we’ll love Dirt, too.
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