The complete encyclopedia of cheese PDF Download

Author: Christian Callec
Publisher:
ISBN: 9781840531688
Category :
Languages : en
Pages : 256

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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: 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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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: 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: Juliet Harbutt
Publisher:
ISBN: 9781843099604
Category : Cheese
Languages : en
Pages : 0

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Book Description
An awardwinning cheese expert describes the best cheeses from around the world, together with recipes. --amazon.com.

Author: Pierre Androuët
Publisher:
ISBN:
Category :
Languages : en
Pages : 545

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Book Description

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: 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.