The Complete Encyclopedia of Cheese PDF Download
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Author: Christian Callec
Publisher: Rebo Publishers
ISBN: 9789036615990
Category : Cheese
Languages : en
Pages : 0
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Book Description
Author: Christian Callec
Publisher: Rebo Publishers
ISBN: 9789036615990
Category : Cheese
Languages : en
Pages : 0
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Book Description
Author: Juliet Harbutt
Publisher:
ISBN: 9780754809920
Category : Cheese
Languages : en
Pages : 0
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Book Description
This is an authoritative fact-packed guide to the cheeses of the world, combined with a fabulous collection of over 100 recipes.
Author: Pierre Androuët
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 568
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Book Description
Author: Juliet Harbutt
Publisher: Penguin
ISBN: 0756662184
Category : Cooking
Languages : en
Pages : 356
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Book Description
The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an indepth understanding of the world of cheese - the science, the smells, the succulence. The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.
Author: Jeffrey P. Roberts
Publisher: Chelsea Green Publishing
ISBN: 1933392347
Category : Cooking
Languages : en
Pages : 466
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Book Description
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
ISBN: 0762446048
Category : Cooking
Languages : en
Pages : 258
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Book Description
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.
Author: Michael Tunick
Publisher: Oxford University Press
ISBN: 0199922306
Category : Science
Languages : en
Pages : 302
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Book Description
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
Author: Gordon Edgar
Publisher: Chelsea Green Publishing
ISBN: 1603582371
Category : Biography & Autobiography
Languages : en
Pages : 258
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Book Description
The highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery Cooperative.
Author: Ross Shafer
Publisher: Trafford Publishing
ISBN: 1553956583
Category : Psychology
Languages : en
Pages : 204
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Book Description
"Nobody Moved Your Cheese" is a fun, yet challenging look at the so called business and cultural "experts" of our time. Ross Shafer is a former pet shop manager turned comedian/TV talk show host who has spent nearly twenty years on the corporate lecture circuit as an after dinner speaker and entertainer. And most of the time, he is there with world famous authors and lecturers. This book dares to expose just how irrelevant their "expert advice" is to your life. Ross takes on some of our most revered cultural icons in the chapters, NOBODY MOVED YOUR CHEESE, THOSE CHICKEN SOUP BOOKS ARE FOR FOOLS, ANTHONY ROBBINS HASN'T DONE A DAMN THING, THE ONE-MINUTE MANAGER GOT LAID OFF, and 10 THINGS DR. LAURA SAYS TO GET YOU TO BUY HER BOOKS. Plus, Ross slaps conventional wisdom in the face in chapters like, YOUR JOB IS TERMINAL...AND OTHER GOOD NEWS, GOAL SETTING IS STUPID, BACK UP YOUR LIES WITH THE TRUTH, and GOOD CUSTOMER SERVICE CAN BANKRUPT YOU. This is a book about taking extreme responsibility. Ross promises that it will shock you and empower you at the same time. You'll never feel insecure about your job or career choices again.
Author: Kathe Lison
Publisher: Crown
ISBN: 0307452077
Category : Cooking
Languages : en
Pages : 290
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Book Description
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.
