Author: Nancy Eekhof-Stork
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 324
Book Description
Discusses varieties of cheese, where they come from, and how cheese is made.
The World Atlas of Cheese
Author: Nancy Eekhof-Stork
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 324
Book Description
Discusses varieties of cheese, where they come from, and how cheese is made.
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 324
Book Description
Discusses varieties of cheese, where they come from, and how cheese is made.
The World Atlas of Cheese
Author: Nancy Eekhof-Stork
Publisher:
ISBN: 9788200317784
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN: 9788200317784
Category :
Languages : en
Pages :
Book Description
The Atlas of American Artisan Cheese
Author: Jeffrey P. Roberts
Publisher: Chelsea Green Publishing
ISBN: 1933392347
Category : Cooking
Languages : en
Pages : 466
Book Description
Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.
Publisher: Chelsea Green Publishing
ISBN: 1933392347
Category : Cooking
Languages : en
Pages : 466
Book Description
Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.
The World Atlas of Honey
Author: C Marina Marchese
Publisher: Univ of California Press
ISBN: 0520397703
Category : Gardening
Languages : en
Pages : 137
Book Description
Showcases the wonderful world of honey from hive to jar. A beautifully illustrated global survey of the flavor of honey, The World Atlas of Honey includes profiles of more than eighty countries and the botanical sources of honey found in each. With text, illustrations, and photos, honey expert C. Marina Marchese takes readers through the global history of honey production from the earliest beekeepers to today's harvests. This colorful guide celebrates the exceptional range and diversity of honey, revealing how terroir--the environment in which a food is produced--influences honey's qualities just as it does for wine, olive oil, coffee, and chocolate. The book also covers the methods used by honey sommeliers to taste and evaluate honey. Unique and authoritative, The World Atlas of Honey puts honey on the culinary map and elevates it to an epicurean treasure.
Publisher: Univ of California Press
ISBN: 0520397703
Category : Gardening
Languages : en
Pages : 137
Book Description
Showcases the wonderful world of honey from hive to jar. A beautifully illustrated global survey of the flavor of honey, The World Atlas of Honey includes profiles of more than eighty countries and the botanical sources of honey found in each. With text, illustrations, and photos, honey expert C. Marina Marchese takes readers through the global history of honey production from the earliest beekeepers to today's harvests. This colorful guide celebrates the exceptional range and diversity of honey, revealing how terroir--the environment in which a food is produced--influences honey's qualities just as it does for wine, olive oil, coffee, and chocolate. The book also covers the methods used by honey sommeliers to taste and evaluate honey. Unique and authoritative, The World Atlas of Honey puts honey on the culinary map and elevates it to an epicurean treasure.
The Complete Idiot's Guide to Cheeses of the World
Author: Jeanette Hurt
Publisher: Penguin
ISBN: 1440636184
Category : Cooking
Languages : en
Pages : 348
Book Description
Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese. • Over the past two decades, the quality, availability and popularity of artisan cheeses has grown • Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years • 1 to 3 of the supermarkets offer full-service cheese counters with up to 300 varieties
Publisher: Penguin
ISBN: 1440636184
Category : Cooking
Languages : en
Pages : 348
Book Description
Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese. • Over the past two decades, the quality, availability and popularity of artisan cheeses has grown • Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years • 1 to 3 of the supermarkets offer full-service cheese counters with up to 300 varieties
Cheese Primer
Author: Steven W. Jenkins
Publisher: Workman Publishing
ISBN: 9780894807626
Category : Cooking
Languages : en
Pages : 580
Book Description
Discusses the principles of cheesemaking and describes the cheeses of Europe and North America
Publisher: Workman Publishing
ISBN: 9780894807626
Category : Cooking
Languages : en
Pages : 580
Book Description
Discusses the principles of cheesemaking and describes the cheeses of Europe and North America
A Field Guide to Cheese
Author: Tristan Sicard
Publisher: Artisan
ISBN: 1579659756
Category : Cooking
Languages : en
Pages : 649
Book Description
“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.” —Saveur, Our Favorite Cookbooks to Gift This Year “A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.” —BookPage Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.
Publisher: Artisan
ISBN: 1579659756
Category : Cooking
Languages : en
Pages : 649
Book Description
“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.” —Saveur, Our Favorite Cookbooks to Gift This Year “A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.” —BookPage Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.
The New World Atlas and Gazetteer
Author: P.F. Collier & Son Corporation
Publisher:
ISBN:
Category : Atlases
Languages : en
Pages : 286
Book Description
Publisher:
ISBN:
Category : Atlases
Languages : en
Pages : 286
Book Description
Cheese Problems Solved
Author: P L H McSweeney
Publisher: Elsevier
ISBN: 1845693531
Category : Technology & Engineering
Languages : en
Pages : 424
Book Description
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Publisher: Elsevier
ISBN: 1845693531
Category : Technology & Engineering
Languages : en
Pages : 424
Book Description
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Fundamentals of Cheese Science
Author: P. F. Fox
Publisher: Springer Science & Business Media
ISBN: 9780834212602
Category : Technology & Engineering
Languages : en
Pages : 602
Book Description
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
Publisher: Springer Science & Business Media
ISBN: 9780834212602
Category : Technology & Engineering
Languages : en
Pages : 602
Book Description
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.