This is a lovely cloth bound, hard cover book.
Practical, hands-on with step-by-step photographs, advice and tips, it demystifies the ages-old process of cheesemaking into a fun, accessible and economical new skill for home cooks of all levels.
Beautifully photographed, wth recipes for cheese making as well as incredible recipes to use the cheese you make.
This a beautiful addition to your cheese book collection.
Lyndall Dykes has been sharing her knowledge of cooking from scratch for more than three decades. After studying macrobiotics in Sydney, she started one of Coffs Harbour’s first health food stores in 1977, The Nut House. From there she taught vegetarian cooking classes in the region, before working in media,including sales and advertising at 2CSFM (now Triple M Coffs Coast) and Prime Television. At the same time Lyndall ran her family household where every staple item of food was made from scratch.
She created The Cheesemaking Workshop & Deli shopfront in the original plantation homestead at the NSW landmark Big Banana, a one-stop haven for cheese devotees, including deli, teaching kitchens, dining room & equipment shop.