A Passion For Cheese [antikvár]

ForewordIn the UK 8kg (181b) of cheese is eaten per annum per person. In France the quantity is nearly three times as much, at 22kg (48V2lb). This disparity is revealing, and is not the result of French greed but of unfamiliarity, even fear, on the part of the British. Although many enjoy a decent cheeseboard, too few dare experiment with the more unusual cheeses on the market, and even fewer branch out when cooking with cheese. Parmesan and Cheddar may well be familiar to cooks, but who has the confidence to know what goes with Stinking Bishop, kasseri, Port Salut or Taleggio?In A Passion for Cheese, Paul Gayler gives us the necessary confidence to try out his inspiring recipes. With the same skill as that of a professional golfer -imagination, patience, timing and conviction - he incorporates the cream of modern cuisine and the very best of international cheeses.Paul has been cooking professionally for more than twenty-two years. In that time he has won the admiration of his contemporaries by his enviable knowledge, his use of unusual ingredients, his hard work and his impeccably run kitchen at The Lanesborough in London. His enthusiasm and integrity are as unforced as his cooking. As owner of the Huge Cheese Company, which supplies cheese to a great number of hotels and restaurants, I come into contact with many chefs and restaurateurs. In my opinion there are few chefs as accomplished in this country.I met Paul fifteen years ago when he was competing for the Mouton Rothschild prize and was searching for a Mothe Saint Héray. No cheese wholesaler in Britain even admitted to the existence of this cheese, a full-flavoured chevre from Poitevin, ripened between tree or vine leaves. Within two days I had tracked some down for him and Paul was cooking with it. He won first prize.The French have honoured him both for his skill as a chef and his delight in and knowledge of cheese by electing him to the Guilde des Fromagers. As a frequent judge of cheeses at the Concours Général and as the UK's only Prévőt of the Guilde des Fromagers, I have likewise been impressed, and sincerely believe our pleasure in food and in life will be enriched by reading and cooking from A Passion for Cheese.MICHAEL DAY