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Author: Heather Paxson
Publisher: Univ of California Press
ISBN: 0520270185
Category : Cooking
Languages : en
Pages : 321
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Book Description
""The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of "Meals to Come: A History of the Future of Food" "Heather Paxson's lucid and engaging book, "The Life of Cheese," is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading "The Life of Cheese" will be a transformative experience." Amy Trubek, author of "The Taste of Place: A Cultural Journey into Terroir"
Author: Tommy Womack
Publisher: Dowling Press
ISBN: 9780964645233
Category :
Languages : en
Pages : 0
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Book Description
Cheese Chronicles is a must-read for every wannabe musician, for musicians who still climb in the back of the van on their way to split 60 bucks four ways. And for those who have either made it or quit it, what remains is a dose of reality and what the dream is about.
Author: Liz Thorpe
Publisher: Harper Collins
ISBN: 0061901032
Category : Social Science
Languages : en
Pages : 404
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Book Description
The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today. Thorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans. Steve Jenkins, author of the celebrated Cheese Primer, calls this "the best book about cheese you'll ever read." The Cheese Chronicles is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.
Author: Bobby Evers
Publisher: Berger Street Press
ISBN: 9781737417514
Category :
Languages : en
Pages : 224
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Book Description
A collection of essays about Boonetown. A small southern town with more limousines than taxis, more buggies than bicycles and more church signs than street signs. You will meet the ladies who lunch and the men who drink morning coffee; the museum curator who keeps the dinosaur egg in the bank vault and the woman who runs the local TV station from her garage. Through each story you will get to know the author, too, as he takes us on this journey through his hometown.
Author: Heather Paxson
Publisher: Univ of California Press
ISBN: 0520270185
Category : Cooking
Languages : en
Pages : 321
Get Book Here
Book Description
""The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of "Meals to Come: A History of the Future of Food" "Heather Paxson's lucid and engaging book, "The Life of Cheese," is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading "The Life of Cheese" will be a transformative experience." Amy Trubek, author of "The Taste of Place: A Cultural Journey into Terroir"
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: 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: Gianaclis Caldwell
Publisher: Chelsea Green Publishing
ISBN: 1603583327
Category : Cooking
Languages : en
Pages : 370
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Book Description
"Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella, to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything youwant to know about affinage (aging), and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking"--
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.
Author: Cole Dawson
Publisher: Fox Chapel Publishing
ISBN: 1620080095
Category : Cooking
Languages : en
Pages : 185
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Book Description
A guide to making forty eight types of cheese from your own home, plus seventy five recipes to transform your creations into delicious dishes. Just a short decade ago “American cheese” meant orange individually wrapped slices. In the rural renaissance of the new century, many Americans have discovered the world of real cheese for the first time. From warm, milky mozzarella and handcrafted goat cheese to complicated Monterey Jack and Gorgonzola, cheese makers and cheese lovers have a broad range of delicious fromage to explore and enjoy. For all of the adventurous cheese lovers who want to make the leap to cheese makers, Cheese It! reduces the mysteries of transforming a couple of gallons of milk into a couple of pounds of delicious cheese. Artisanal cheese maker and author Cole Dawson leads the whey for beginners through the art and science of cheese making, including detailed advice on milk, coagulants and curds, equipment, safety, and more. Fresh Cheese for Today Begin with homemade butter, cream cheese, and sour cream, and then dip into the perfect starter: soft unripened cheeses such as paneer, Chévre, feta, mascarpone, and ricotta. Discover the brine bath and make everyone’s favorite stretched cheese-mozzarella-as well as scamorza, Mexican Asadero, and provolone. Hard Cheeses Made Easy Enter the great aged beauties of the cheese world, Parmesan (Parmigiano-Reggiano) and Pecorino Romano from the north and south of Italy. Create fondue beyond compare with your own Swiss Gruyére and climb to the top of Montasio, the Alpine cousin of Asiago. Moving On to Semi-Hard Cheese Cover salting, pressing, and molding curds; the processes of aging and air-drying; and waxing techniques. Try your hand at the mighty Cheddar and its many variations; then move beyond Cheddar to Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. Learn how to wash curds and produce your own Colby, Gouda, and Edam. Mold on Your Molds Learn about washing rinds, the aging process, and the introduction of good bacteria. Make Muenster, Brick, Raclette, Tilsit, and Taleggio at home, plus bloomy rind favorites Camembert, Brie, Chaource, and Crottin. Tackle stinky blue cheeses such as Stilton, Roquefort, Fourme d’Ambert, and Gorgonzola.
Author: Mary Ellen Snodgrass
Publisher: Routledge
ISBN: 1317451600
Category : Political Science
Languages : en
Pages : 1882
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Book Description
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
