The World Encyclopedia of Cheese PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The World Encyclopedia of Cheese PDF full book. Access full book title The World Encyclopedia of Cheese by Juliet Harbutt. Download full books in PDF and EPUB format.
Author: Juliet Harbutt
Publisher:
ISBN: 9780754809920
Category : Cheese
Languages : en
Pages : 0
Get Book Here
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: Juliet Harbutt
Publisher:
ISBN: 9780754809920
Category : Cheese
Languages : en
Pages : 0
Get Book Here
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: Juliet Harbutt
Publisher:
ISBN: 9781843099604
Category : Cheese
Languages : en
Pages : 0
Get Book Here
Book Description
An awardwinning cheese expert describes the best cheeses from around the world, together with recipes. --amazon.com.
Author: Juliet Harbutt
Publisher: Penguin
ISBN: 146544372X
Category : Cooking
Languages : en
Pages : 354
Get Book Here
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: Christian Callec
Publisher: Rebo Publishers
ISBN: 9789036615990
Category : Cheese
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Jeffrey P. Roberts
Publisher: Chelsea Green Publishing
ISBN: 1933392347
Category : Cooking
Languages : en
Pages : 466
Get Book Here
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
Get Book Here
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: L. Patrick Coyle
Publisher:
ISBN: 9780871964175
Category : Cooking
Languages : en
Pages : 846
Get Book Here
Book Description
An encyclopedic dictionary of food and food terms, with many photographs and illustrations.
Author: Michael Tunick
Publisher: Oxford University Press
ISBN: 0199922306
Category : Science
Languages : en
Pages : 302
Get Book Here
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: Rory Stamp
Publisher: Chronicle Books
ISBN: 1797208152
Category : Cooking
Languages : en
Pages : 145
Get Book Here
Book Description
A true celebration of cheese, this illustrated book features 50 cheeses from around the world, along with interesting tidbits, tips for enjoying them, and ways to create unique cheese plates for any palate. This delightful love letter to cheese is a delicious companion for any cheese lover and covers everything from favorite standbys (Brie, Cheddar, Gouda) to European delicacies (Manchego, Tallegio, and Tomme de Savoie). Each of the 50 cheeses is accompanied by a sophisticated illustration along with history, tasting notes, and pairing suggestions. Cheese, Illustrated also includes plenty of cheese plate suggestions from around the world, with helpful tips for creating delicious boards featuring a variety of cheese styles. Whether you're looking for a special cheese to savor, several options to share with friends, or just a new way to enjoy one of the world's most perfect foods, this book is just the thing – alongside a cheese knife, of course. CHEESE IS FOREVER: A perennial favorite, cheese is both a comfort food and a way to try new things. It's a favorite snack, a staple for easy meals, a treat to enjoy just for yourself, or a bite to share with others. This book celebrates all kinds of cheeses, from the well-loved to the almost unknown, and offers plenty of delicious ways to enjoy them for years to come. MAKES A STATEMENT: Whether it's displayed on a coffee table next to a candle and some comfy throws, propped up next to a cheese board shared with friends, or arranged with other cookbooks on a shelf, this beautifully illustrated book is just as fun to look at as it is to read. EVERYONE LOVES CHEESE: There's a reason cheese is one of the most popular foods in the world, and this book embraces the timeless appeal that cheese offers to everyone, from the mac and cheese lover to the cultured blue cheese enthusiast. With 50 cheeses to learn about and enjoy, plus cheese boards and pairing suggestions to try and share, there's something here for every palate. Perfect for: cheese lovers of all ages; people looking for a sweet hostess, birthday, or holiday gift for a cheese fanatic; fans of cook's illustrated-style food illustration
Author: Kathe Lison
Publisher: Crown
ISBN: 0307452077
Category : Cooking
Languages : en
Pages : 290
Get Book Here
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.
