Whether it’s the sharp tang of goat’s cheese in a salad, the gooeyness of warm raclette on bread, or the crumbly creaminess of a hunk of cheddar, cheese is a kitchen essential. We all know cheese gives life to toast, is essential showered over pasta, and is the hero of any cheeseboard? but it has so much more to offer. It melts, crisps, crumbles, and stretches, adds depth, texture and even structure to sweet and savory dishes in ways that few ingredients can match. The Details: 192 pages Hardcover Dimensions: 6.8 x 0.85 x 8.8 inches The Maker: Sue Quinn is an award-winning food journalist and cookbook author. Her work regularly appears in the Telegraph, the Sunday Times, Waitrose magazine, delicious and the BBC. She is the author of fifteen cookbooks on an array of topics, from Japanese cuisine to children's cookery. Her latest, Second Helpings: Delicious Recipes to Transform Your Leftovers, was acclaimed by the likes of Nigella Lawson and Diana Henry. Born in Australia, Sue now lives by the sea in Dorset. CORTNEY BURNS was one half of the duo behind the larder-based kitchen at San Francisco’s Bar Tartine, where fermentation and preservation became central to a distinctive culinary voice. During that time, their cookbook Bar Tartine received awards from both the James Beard Foundation and the IACP, and Bon Appétit dubbed her the “godmother of fermentation” for her modern interpretation of ancient techniques. She is also the author of Nourish Me Home, a work that further explores the relationship between time, transformation, and the living kitchen. RICHARD MARTIN is a food media veteran who launched and ran the website Food Republic, and who served as U.S. editor of Condé Nast’s La Cucina Italiana. He is a founder of Appetito and has contributed food writing to Men’s Health, Robb Report, and others. A longtime lifestyle editor, he was editor in chief of Complex, Manhattan, and Miami magazines.
