The World Encyclopedia Of Cheese
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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.
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.
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.
Author | : Christian Callec |
Publisher | : Rebo Publishers |
Total Pages | : 0 |
Release | : 2010-06-30 |
Genre | : Cheese |
ISBN | : 9789036615990 |
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.
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.
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.
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
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.
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.