Author: Bernard Nantet
Publisher: Rizzoli International Publications
ISBN:
Category : Cooking
Languages : en
Pages : 264
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."
Cheeses of the World
Author: Bernard Nantet
Publisher: Rizzoli International Publications
ISBN:
Category : Cooking
Languages : en
Pages : 264
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."
Publisher: Rizzoli International Publications
ISBN:
Category : Cooking
Languages : en
Pages : 264
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."
World Cheese Book
Author: Juliet Harbutt
Publisher: Penguin
ISBN: 146544372X
Category : Cooking
Languages : en
Pages : 354
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.
Publisher: Penguin
ISBN: 146544372X
Category : Cooking
Languages : en
Pages : 354
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.
The Complete Idiot's Guide to Cheeses of the World
Author: Jeanette Hurt
Publisher: Penguin
ISBN: 1440636184
Category : Cooking
Languages : en
Pages : 348
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
Publisher: Penguin
ISBN: 1440636184
Category : Cooking
Languages : en
Pages : 348
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
Cheese
Author: Max McCalman
Publisher: Three Rivers Press
ISBN:
Category : Cooking
Languages : en
Pages : 314
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.
Publisher: Three Rivers Press
ISBN:
Category : Cooking
Languages : en
Pages : 314
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.
A Field Guide to Cheese
Author: Tristan Sicard
Publisher: Artisan
ISBN: 1579659756
Category : Cooking
Languages : en
Pages : 649
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.
Publisher: Artisan
ISBN: 1579659756
Category : Cooking
Languages : en
Pages : 649
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.
The Book of Cheese
Author: Liz Thorpe
Publisher:
ISBN: 1250063450
Category : Cooking
Languages : en
Pages : 418
Book Description
From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.
Publisher:
ISBN: 1250063450
Category : Cooking
Languages : en
Pages : 418
Book Description
From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.
The World Encyclopedia of Cheese
Author: Juliet Harbutt
Publisher:
ISBN: 9780754809920
Category : Cheese
Languages : en
Pages : 0
Book Description
This is an authoritative fact-packed guide to the cheeses of the world, combined with a fabulous collection of over 100 recipes.
Publisher:
ISBN: 9780754809920
Category : Cheese
Languages : en
Pages : 0
Book Description
This is an authoritative fact-packed guide to the cheeses of the world, combined with a fabulous collection of over 100 recipes.
Illustrated Cook's Guide to Cheeses
Author: Kate Whiteman
Publisher: Southwater Publishing
ISBN: 9781844769407
Category : Cheese
Languages : en
Pages : 0
Book Description
An indispensable, fully illustrated and updated reference source to the cheeses of the world; includes expert descriptions of the color, texture, taste and background of each cheese. How to create the perfect cheeseboard, and advice on which wines to serve with cheese. Discover the best use for each cheese--broiling, baking, grating, in sauces and in salads.
Publisher: Southwater Publishing
ISBN: 9781844769407
Category : Cheese
Languages : en
Pages : 0
Book Description
An indispensable, fully illustrated and updated reference source to the cheeses of the world; includes expert descriptions of the color, texture, taste and background of each cheese. How to create the perfect cheeseboard, and advice on which wines to serve with cheese. Discover the best use for each cheese--broiling, baking, grating, in sauces and in salads.
Cheeses of the World
Author: Roland Barthelemy
Publisher: Hachette Illustrated UK
ISBN: 9781844301157
Category : Cheese
Languages : en
Pages : 0
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.]
Publisher: Hachette Illustrated UK
ISBN: 9781844301157
Category : Cheese
Languages : en
Pages : 0
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.]
Cheese Deck
Author:
Publisher:
ISBN: 9780307381798
Category : Cooking (Cheese)
Languages : en
Pages : 0
Book Description
Publisher:
ISBN: 9780307381798
Category : Cooking (Cheese)
Languages : en
Pages : 0
Book Description