BOOKS OF IN­TER­EST

NZ Lifestyle Block - - Your Letters -

How to Make Cheese

By Jean Mans­field Lit­tle Cot­tage Farm, hard­back, 208 pages $49.90 Cheese­mak­ing might seem con­fus­ing and ex­pen­sive if you’re a begin­ner, but with the right teacher it’s easy and af­ford­able. This book is writ­ten so it’s like you have ex­pert cheese­maker Jean Mans­field right there in the kitchen with you. There’s de­tailed de­scrip­tions of the pro­cesses so you can learn how to make cheese suc­cess­fully, and if the worst hap­pens, why it prob­a­bly went wrong. There’s also easy-to-fol­low, step-by-step recipes for 50 ar­ti­san cheeses, from the quick and sim­ple to the more spec­tac­u­lar like parme­san, ched­dar and blues. Buy on Trademe, or or­der di­rect from Jean’s web­site: www.makecheese.co.nz Take an epic jour­ney along New Zealand’s most dan­ger­ous, in­fa­mous, re­mote and re­mark­able roads. This book show­cases both the best and worst of 60 of our na­tion’s roads, from spec­tac­u­lar coastal high­ways to frightening alpine passes, back-coun­try bul­lies to trea­sured path­ways. With breath-tak­ing images from pho­tog­ra­phers all over New Zealand, Wild Roads gives a rarely seen glimpse into the great di­ver­sity of New Zealand’s roads.

March 3-9, 2016 Methven Can­ter­bury

This con­fer­ence is a unique op­por­tu­nity to ex­pand your knowl edge of nat­u­ral build­ing, specif­i­call y straw bale de­sign and con­struc­tion. This con­fer­ence brings to­gether some of the bril­liant minds work­ing in­ter­na­tion­ally to share, learn and ex­pand on their knowl­edge. Hands-on work­shops will be on of­fer through­out the con­fer­ence, along with lec­tures and pre­sen­ta­tions.

WIN WITH JEAN MANS­FIELD

& NZ LIFE­STYLE BLOCK

WE HAVE THREE COPIES of NZ Life­style Block colum­nist Jean Mans­field’s fab­u­lous new book to give away. If you’re a begin­ner, this is a great way to learn the se­crets to suc­cess­ful cheese­mak­ing, step-by-step from a top cheese­maker, teacher and judge. It in­cludes 50 great recipes, from the eas­i­est cheese in the world – milk, lemon juice salt and five min­utes of your time – to 30-minute moz­zarella and hal­loumi, hard, blue and Swiss

cheeses, plus yo­ghurt and but­ter.

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