The Book of Cheese PDF Download
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Author: Liz Thorpe
Publisher:
ISBN: 1250063450
Category : Cooking
Languages : en
Pages : 418
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Book Description
From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.
Author: Liz Thorpe
Publisher:
ISBN: 1250063450
Category : Cooking
Languages : en
Pages : 418
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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
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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: Henrique Castelli
Publisher: Nova Science Publishers
ISBN: 9781626189669
Category : Cooking
Languages : en
Pages : 0
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Book Description
In this book, the authors present current research in the study of the production, chemistry and sensory properties of cheese. Topics discussed include the technological and chemical characterization of PDO cheeses in Italy; the presence of biogenic amines in cheese; Spanish traditional cheese characteristics; sensorial analysis methodology for goats' cheese made with clotting enzymes; processed cheese flavours and flavour compounds; the dietary and toxicological aspects of cheese; fortification strategies of cheese as a functional food; health issues, reduction and replacement of salt in cheese; cheese ripening and proteolysis; lipid fraction in cheese; engineering properties of Mexican chihuahua cheese; structure and texture determination of dairy products by using spectroscopic techniques coupled with chemometric tools; clostridium in late blowing defect of cheese; analysis of fatty acids in cheese by capillary electrophoresis; valorisation of whey in small and medium dairy industries; conjugated linoleic acid (CLA) in cheese; assessment of natural levels of substances with preservative effects in dairy products; cheese microstructure; and the multifaceted function of cheese and its anticancer effect on human leukaemic cell growth in vitro.
Author: Victor R. Preedy
Publisher: Brill Wageningen Academic
ISBN: 9789086862115
Category : Cheese
Languages : en
Pages : 0
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Book Description
For this reason, there is a drive to produce types with reduced or modified fat or salt contents.
Author: Ricki Carroll
Publisher: Storey Publishing
ISBN: 1580174647
Category : Cooking
Languages : en
Pages : 289
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Book Description
In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Author: Steven W. Jenkins
Publisher: Workman Publishing
ISBN: 9780894807626
Category : Cooking
Languages : en
Pages : 580
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Book Description
Discusses the principles of cheesemaking and describes the cheeses of Europe and North America
Author: Tristan Sicard
Publisher: Artisan
ISBN: 1579659756
Category : Cooking
Languages : en
Pages : 649
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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.
Author: Max McCalman
Publisher: Three Rivers Press
ISBN:
Category : Cooking
Languages : en
Pages : 314
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Book Description
Offers detailed descriptions of the unique characteristics and tastes of two hundred varieties of cheese in an alphabetical listing that explains how to select the best cheeses, recommended wine pairings, and tips on shopping and storage.
Author: Paul Kindstedt
Publisher: Chelsea Green Publishing
ISBN: 1603584110
Category : Cooking
Languages : en
Pages : 274
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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 based on 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 of the 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 book offers 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.
Author: Svetlana Kukharchuk
Publisher:
ISBN: 9781781335901
Category :
Languages : en
Pages : 176
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Book Description
Discovering fine cheese is the perfect way to slow down and savour life... ... and yes, it can be part of a healthy, balanced diet. If you love cheese and want to find out how to take your enjoyment of it to the next level, The Cheese Connoisseur's Handbook is the perfect starting point and an excellent companion on your journey to understanding fine cheese. It provides a brief introduction to the history and practice of cheesemaking, followed by expert guidance on the finer points of choosing cheese and developing a cultured taste. This book will help you to: Discover different varieties of cheese and their characteristics See past the marketing and learn how and where to source high quality cheese Find cheeses that are perfect for your unique palate, favourite drink or occasion Enjoy fine cheese as part of a healthy diet year-round Master the art of conscious appreciation to get more out of every bite and even strengthen your social connections
