The New Rules of Cheese PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The New Rules of Cheese PDF full book. Access full book title The New Rules of Cheese by Anne Saxelby. Download full books in PDF and EPUB format.
Author: Anne Saxelby
Publisher: Ten Speed Press
ISBN: 1984857894
Category : Cooking
Languages : en
Pages : 162
Get Book
Book Description
A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
Author: Anne Saxelby
Publisher: Ten Speed Press
ISBN: 1984857894
Category : Cooking
Languages : en
Pages : 162
Get Book
Book Description
A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
Author: Paul Kindstedt
Publisher: Chelsea Green Publishing
ISBN: 1603584110
Category : Cooking
Languages : en
Pages : 274
Get Book
Book Description
"Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story basedon the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some ofthe pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The bookoffers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese"--Provided by publisher.
Author: Steven W. Jenkins
Publisher: Workman Publishing
ISBN: 9780894807626
Category : Cooking
Languages : en
Pages : 580
Get Book
Book Description
Discusses the principles of cheesemaking and describes the cheeses of Europe and North America
Author: Liz Thorpe
Publisher:
ISBN: 1250063450
Category : Cooking
Languages : en
Pages : 418
Get Book
Book Description
From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.
Author: Anne Saxelby
Publisher: Ten Speed Press
ISBN: 1984857894
Category : Cooking
Languages : en
Pages : 162
Get Book
Book Description
A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
Author: Margie Palatini
Publisher: Harper Collins
ISBN: 0060526300
Category : Juvenile Fiction
Languages : en
Pages : 0
Get Book
Book Description
Why the cheese stand alone? In this hilarious riff on the favorite nursery rhyme "The Farmer in the Dell," readers will discover what really happened to that hunk of cheddar.
Author:
Publisher:
ISBN:
Category : Creameries
Languages : en
Pages : 1242
Get Book
Book Description
Author: Charles Thom
Publisher: Applewood Books
ISBN: 1429010746
Category : Cooking
Languages : en
Pages : 426
Get Book
Book Description
Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commercially or widely imported in America.
Author: Ellie Studd
Publisher: Plum
ISBN: 1761269577
Category : Cooking
Languages : en
Pages : 307
Get Book
Book Description
Discover the infinite galaxy of cheese with experts Ellie and Sam Studd, as they share their wealth of knowledge and all the practical info you need to up your cheese game. Learn how to buy and store cheese, pair it perfectly every time and put together a rockstar cheese board. Ellie and Sam guide you through the key categories of cheese - from blues and washed rinds to fresh cheeses such as mozzarella- telling the story of each, explaining how they are made and sharing tasting notes for their favourite cheeses in each category. Then, celebrate cheese in all its oozy glory, with 70 delicious recipes for a casual brunch, midnight snack, date night or picnic with mates. Try summery halloumi and watermelon salad, the best-ever cheese toasties, three genius ways with mac 'n' cheese or baked camembert with caramelised apple and roasted hazelnuts. Get ready to fall (even more!) in love with cheese and arm yourself with all the knowledge you need to select, store, serve, taste and cook with cheese like a true pro. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.
Author: Heather Paxson
Publisher: Univ of California Press
ISBN: 0520270185
Category : Social Science
Languages : en
Pages : 321
Get Book
Book Description
The politics of food, land, and labor are examined through this anthropological study of American artisanal cheesemaking.
