The World Encyclopedia of Cheese

The World Encyclopedia of Cheese
Author: Juliet Harbutt
Publisher:
Total Pages: 0
Release: 2002
Genre: Cheese
ISBN: 9780754809920

This is an authoritative fact-packed guide to the cheeses of the world, combined with a fabulous collection of over 100 recipes.

The World Encyclopedia of Cheese

The World Encyclopedia of Cheese
Author: Juliet Harbutt
Publisher:
Total Pages: 0
Release: 2006
Genre: Cheese
ISBN: 9781843099604

An awardwinning cheese expert describes the best cheeses from around the world, together with recipes. --amazon.com.

World Cheese Book

World Cheese Book
Author: Juliet Harbutt
Publisher: Penguin
Total Pages: 354
Release: 2015-07-07
Genre: Cooking
ISBN: 146544372X

The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.

The Book of Cheese

The Book of Cheese
Author: Liz Thorpe
Publisher:
Total Pages: 418
Release: 2017-09-26
Genre: Cooking
ISBN: 1250063450

From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.

The World Encyclopedia of Food

The World Encyclopedia of Food
Author: L. Patrick Coyle
Publisher:
Total Pages: 846
Release: 1982
Genre: Cooking
ISBN: 9780871964175

An encyclopedic dictionary of food and food terms, with many photographs and illustrations.

The Whole Fromage

The Whole Fromage
Author: Kathe Lison
Publisher: Crown
Total Pages: 290
Release: 2013-06-25
Genre: Cooking
ISBN: 0307452077

An Amazon 2013 Best of the Year Pick The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world. With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.

I Am the Cheese

I Am the Cheese
Author: Robert Cormier
Publisher: Knopf Books for Young Readers
Total Pages: 113
Release: 2013-03-19
Genre: Young Adult Fiction
ISBN: 030783428X

Before there was Lois Lowry’s The Giver or M. T. Anderson’s Feed, there was Robert Cormier’s I Am the Cheese, a subversive classic that broke new ground for YA literature. A boy’s search for his father becomes a desperate journey to unlock a secret past. But the past must not be remembered if the boy is to survive. As he searches for the truth that hovers at the edge of his mind, the boy—and readers—arrive at a shattering conclusion. “An absorbing, even brilliant job. The book is assembled in mosaic fashion: a tiny chip here, a chip there. . . . Everything is related to something else; everything builds and builds to a fearsome climax. . . . [Cormier] has the knack of making horror out of the ordinary, as the masters of suspense know how to do.”—The New York Times Book Review “A horrifying tale of government corruption, espionage, and counter espionage told by an innocent young victim. . . . The buildup of suspense is terrific.”—School Library Journal, starred review An ALA Notable Children’s Book A School Library Journal Best Book of the Year A Horn Book Fanfare A Library of Congress Children’s Book of the Year A Colorado Blue Spruce Young Adult Book Award Nominee

The Atlas of American Artisan Cheese

The Atlas of American Artisan Cheese
Author: Jeffrey P. Roberts
Publisher: Chelsea Green Publishing
Total Pages: 466
Release: 2007
Genre: Cooking
ISBN: 1933392347

Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.

Di Bruno Bros. House of Cheese

Di Bruno Bros. House of Cheese
Author: Tenaya Darlington
Publisher: Running Press Adult
Total Pages: 258
Release: 2013-05-07
Genre: Cooking
ISBN: 0762446048

The Philadelphia institution and self proclaimed “Culinary Pioneers Since 1939” offers this guide to cheese pairing with information on 170 different varieties of artisan cheeses and 30 recipes including Cheddar Ale Soup and Rogue River Sushi.