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Author: Bernard Nantet
Publisher: Rizzoli International Publications
ISBN:
Category : Cooking
Languages : en
Pages : 264
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Book Description
Parmesan, Camembert, Edam, Gouda-- these cheeses enjoy worldwide reputations. But have you heard of Picodon, Pultost, Caerphilly, and Manchego? And do you know their flavor, their texture, or their origin? "Cheeses of the World," with its rich array of full-color illustrations, provides answers. Detailed portraits of some two hundred of the most famous cheeses from thirty-seven countries illustrate and describe each according to type, production method, and appearance. In addition, this book establishes a system of classification for more than seven hundred different kinds of cheeses. "Cheeses of the World" explores, from antiquity until today, how the varieties of cheese developed and diversified. It takes the reader from some of the world's most beautiful pastures to the aromatic ripening cellars and caves, and explains the traditional and industrial methods of cheese making. Gourmets, connoisseurs and amateurs alike will find "Cheeses of the World," written and compiled by international cheese specialists, a synthesis of the many aspects of the delicacy known as cheese. Here, too, they will discover all the practical information needed to make discerning choices among the vast selection of cheese available today and to savor them for their full gastronomic value. Bernard Nantet is a journalist who specializes in Mediterranean and African subjects. Born in the Alps, the home of many excellent cheeses, he became a devotee of rural life and natural food. His collaborators are Patrick Rance, author of "The Great British Cheese Book" and "The French Cheese Book"; Ninette Lyon who has written six books on food, among them "Fromages"; and Jean Claude Ribaut, a food andrestaurant critic for the Paris newspaper "Le Monde."
Author: Bernard Nantet
Publisher: Rizzoli International Publications
ISBN:
Category : Cooking
Languages : en
Pages : 264
Get Book Here
Book Description
Parmesan, Camembert, Edam, Gouda-- these cheeses enjoy worldwide reputations. But have you heard of Picodon, Pultost, Caerphilly, and Manchego? And do you know their flavor, their texture, or their origin? "Cheeses of the World," with its rich array of full-color illustrations, provides answers. Detailed portraits of some two hundred of the most famous cheeses from thirty-seven countries illustrate and describe each according to type, production method, and appearance. In addition, this book establishes a system of classification for more than seven hundred different kinds of cheeses. "Cheeses of the World" explores, from antiquity until today, how the varieties of cheese developed and diversified. It takes the reader from some of the world's most beautiful pastures to the aromatic ripening cellars and caves, and explains the traditional and industrial methods of cheese making. Gourmets, connoisseurs and amateurs alike will find "Cheeses of the World," written and compiled by international cheese specialists, a synthesis of the many aspects of the delicacy known as cheese. Here, too, they will discover all the practical information needed to make discerning choices among the vast selection of cheese available today and to savor them for their full gastronomic value. Bernard Nantet is a journalist who specializes in Mediterranean and African subjects. Born in the Alps, the home of many excellent cheeses, he became a devotee of rural life and natural food. His collaborators are Patrick Rance, author of "The Great British Cheese Book" and "The French Cheese Book"; Ninette Lyon who has written six books on food, among them "Fromages"; and Jean Claude Ribaut, a food andrestaurant critic for the Paris newspaper "Le Monde."
Author: Juliet Harbutt
Publisher: Penguin
ISBN: 146544372X
Category : Cooking
Languages : en
Pages : 354
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Book Description
The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.
Author: Jeanette Hurt
Publisher: Penguin
ISBN: 1440636184
Category : Cooking
Languages : en
Pages : 348
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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
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: 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: Roland Barthelemy
Publisher: Hachette Illustrated UK
ISBN: 9781844301157
Category : Cheese
Languages : en
Pages : 0
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Book Description
Did you know that Champagne is perfect with Parmesan and that Port enhances the quality of Beaufort? This book is a fantastic guide to cheeses from around the world - their origins, history, characteristics, how the cheese is made, and not least, recommendations for serving! Divided by season, this reference book reveals the manufacturing processes and traditions that contribute to the huge variety of cheeses available today worldwide. All this is accompanied by an illustrated gallery of 150 cheeses arranged by characteristics, taste and type.]
Author: Dominique Bouchait
Publisher: Rizzoli Publications
ISBN: 0847866734
Category : Cooking
Languages : en
Pages : 0
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Book Description
A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy--for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum. The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures. The main part of the book pays tribute to France's 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d'origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.
Author: Kevin Sheridan
Publisher: Random House
ISBN: 1473510546
Category : Cooking
Languages : en
Pages : 570
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Book Description
Winner of BEST COOKBOOK, IRELAND, at the Gourmand World Cookbook Awards Kevin and Seamus Sheridan first started selling cheese from a market stall in Galway over twenty years ago. As passionate advocates of local farming and champions of high quality food production, the brothers soon developed a reputation for selling the very best cheeses from around the world. Today, the award-winning Sheridans Cheesemongers has become something of a byword for cheese, sourcing and selling the world’s best cheeses to customers across the globe. In their first book, The Sheridans’ Guide to Cheese, Kevin and Seamus share their expert knowledge and invite you on a journey through the vast array of cheeses that adorn their shelves. From the cheese peninsulas of West Cork and the cheddar caves of Somerset to the hills of Reggia Emilia, the brothers introduce us to some of the best cheesemakers in the world, revealing how their favourite cheeses are made, whilst offering heaps of practical advice on selecting, buying, aging and storing each variety of cheese. An indispensable handbook for both novice cheeselovers and mature connoisseurs alike, The Sheridans’ Guide to Cheese is a complete guide to the cheeses of the world, featuring tasting notes, wine- and flavour-pairings and delicious recipes to help you appreciate every cheese you try.
Author: Janet Fletcher
Publisher: Chronicle Books
ISBN: 0811857433
Category : Cooking
Languages : en
Pages : 148
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Book Description
From the best-selling author of The Cheese Course comes a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of 70 cheeses,exploring the best wine pairings and serving suggestions. From Oregon's autumnal Rogue River Blue to aromatic Brind'Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings.
