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Author: Ned Palmer
Publisher: Profile Books
ISBN: 1782838090
Category : Cooking
Languages : en
Pages : 344
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Book Description
'Palmer writes with pace and passion ... Full of flavour' Sunday Times A Cheesemonger's Compendium introduces 150 of the finest cheeses from across the British Isles. It is a perfect companion for all of us hooked by Ned Palmer's acclaimed Cheesemonger's History. Each cheese on Palmer's cheeseboard is accompanied by a morsel of history or a dash of folklore, a description of its flavours, and an enticing illustration. Palmer peppers his book with stories of eccentric and colourful cheesemakers and celebrates both traditional farmhouse and modern artisanal cheeses - fresh, mould-ripened, washed-rind, blue and hard. He explains how to buy your cheese like a monger, how to cut and store it, and how best to match it with drinks. The guide is completed by a brilliantly illustrated gazetteer.
Author: Ned Palmer
Publisher: Profile Books
ISBN: 1782838090
Category : Cooking
Languages : en
Pages : 344
Get Book Here
Book Description
'Palmer writes with pace and passion ... Full of flavour' Sunday Times A Cheesemonger's Compendium introduces 150 of the finest cheeses from across the British Isles. It is a perfect companion for all of us hooked by Ned Palmer's acclaimed Cheesemonger's History. Each cheese on Palmer's cheeseboard is accompanied by a morsel of history or a dash of folklore, a description of its flavours, and an enticing illustration. Palmer peppers his book with stories of eccentric and colourful cheesemakers and celebrates both traditional farmhouse and modern artisanal cheeses - fresh, mould-ripened, washed-rind, blue and hard. He explains how to buy your cheese like a monger, how to cut and store it, and how best to match it with drinks. The guide is completed by a brilliantly illustrated gazetteer.
Author: Ned Palmer
Publisher: Profile Books
ISBN: 1782834753
Category : Cooking
Languages : en
Pages : 378
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Book Description
THE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the André Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.
Author: ARTHUR GRIFFITHS
Publisher:
ISBN:
Category :
Languages : en
Pages : 688
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Book Description
Author: Geraldine Heng
Publisher: Cambridge University Press
ISBN: 1108698182
Category : Religion
Languages : en
Pages : 193
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Book Description
For three centuries, a mixture of religion, violence, and economic conditions created a fertile matrix in Western Europe that racialized an entire diasporic population who lived in the urban centers of the Latin West: Jews. This Element explores how religion and violence, visited on Jewish bodies and Jewish lives, coalesced to create the first racial state in the history of the West. It is an example of how the methods and conceptual frames of postcolonial and race studies, when applied to the study of religion, can be productive of scholarship that rewrites the foundational history of the past.
Author: George Henry Payne
Publisher: New York, G.P. Putman's Sons
ISBN:
Category : Children
Languages : en
Pages : 498
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Book Description
Author: Richard Jefferies
Publisher:
ISBN:
Category : England
Languages : en
Pages : 364
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Book Description
Author: James Greenwood
Publisher:
ISBN:
Category : London (England)
Languages : en
Pages : 382
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Book Description
Author:
Publisher: Oxford University Press
ISBN: 0199330891
Category : Cooking
Languages : en
Pages : 894
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Book Description
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Author: European System of Central Banks. Monetary Policy Committee
Publisher:
ISBN: 9789289908214
Category : International economic relations
Languages : en
Pages : 143
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Book Description
The distributive trades sector, which is primarily accounted for by wholesale and retail trade, is not only economically important in its own right, but also relevant to monetary policy. Ultimately, it is retailers who set the actual prices of most consumer goods. They are the main interface between producers of consumer goods and consumers, with around half of private consumption accounted for by retail trade. The "value added" of this intermediation service can be substantial, as this accounts for, on average, about 25% of consumer prices. The purpose of this report is to analyse the structural features of the distributive trades sector and the developments within it, as well as how these may infl uence prices and price dynamics. Several aspects are relevant.^From a monetary policy point of view, increasing the degree of competition in the distributive trades sector may have effects not only on price levels, but also on price dynamics, via a reduction in mark-ups, an increase in price fl exibility and a greater and more rapid pass-through of changes in costs to prices. Structural developments, such as the increasing market penetration of hard discounters, online trade and private label brands, the role of buying groups and the relative bargaining power between producers and retailers are of great importance to consumers and price determination. In addition, these may have implications for the measurement of consumer prices and inflation.^More generally, the distributive trades sector plays an important role in determining cross-country differentials in productivity growth, both within and outside Europe: the sector has accounted for over one-third of the widening gap in aggregate productivity between the euro area and the United States since the mid-1990s. A specifi c contribution of this report is the use of a wide range of data sources, including a unique dataset on the location of over 100,000 individual grocery stores across most of the euro area, to investigate how to better measure the degree of competition and concentration in this sector, and to compare sector developments from a national, regional and local perspective.
Author: Patrick McGuigan
Publisher: Philosophies
ISBN: 9780712353779
Category :
Languages : en
Pages : 112
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Book Description
From the first cheese, dating to 5000 BC, food journalist Patrick McGuigan travels through Feta's relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda. Discover how the household staple of Cheddar stands as a symbol for industrialization, and what Rogue River Blue can tell us about the artisan cheese renaissance happening in the US today. If you've ever looked at a cheese rind and wondered "Can I eat this?," The Philosophy of Cheese will set you right. Alongside surprising and little-known stories of much-loved cheeses, this book will teach you how to effectively store your cheese, how to pair it with alcohol for an exquisite tasting and how to create the cheeseboard of your dreams.
