Mastering Cheese

Author: Max McCalman
Publisher: Clarkson Potter Publishers
ISBN: 0307406482
Format: PDF, ePub
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Cheese

Author: Max McCalman
Publisher: Clarkson Potter Publishers
ISBN:
Format: PDF, Docs
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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.

World Cheese Book

Author: Juliet Harbutt
Publisher: Penguin
ISBN: 146544372X
Format: PDF
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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.

Cheese Primer

Author: Steven W. Jenkins
Publisher: Workman Publishing
ISBN: 9780894807626
Format: PDF, Kindle
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Discusses the principles of cheesemaking and describes the cheeses of Europe and North America

Max Mccalman s Wine and Cheese Pairing Swatchbook

Author: Max McCalman
Publisher: Potter Style
ISBN: 0770433839
Format: PDF, Kindle
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From the foremost master of cheese in the country, Max McCalman, comes a practical twist on wine and cheese pairings that includes detailed information about the history, production and unique flavor of fifty of the world's finest cheeses, as well as the accompanying information about the best wine varietals and vintages to pair them with. The easy-to-navigate swatchbook format fans out to reveal the ideal wine and cheese match for any occasion.

Cheese and Culture

Author: Paul Kindstedt
Publisher: Chelsea Green Publishing
ISBN: 1603584129
Format: PDF, ePub, Docs
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Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

American Farmstead Cheese

Author: Paul Kindstedt
Publisher: Chelsea Green Publishing
ISBN: 1931498776
Format: PDF, Docs
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American Farmstead Cheese is the essential resource for aspiring and experienced cheesemakers. The book is packed with cheesemaking history, technique, artistry, and business strategies. Paul Kindstedt explores the rich traditions of European and early American cheeses and their influence on today's artisan and farmstead cheesemakers. Kindstedt combines his love for small scale cheese production with his scientific expertise to provide a wealth of practical resources.

Cheese

Author: Patricia Michelson
Publisher: Gibbs Smith
ISBN: 1423606515
Format: PDF, ePub, Docs
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Patricia Michelson is founder of the London-based epicurean store and cafe La Fromagerie, voted best Specialist Food Shop 2005 by Observer Food Monthly magazine. Among her many supporters are Gordon Ramsay, Jamie Oliver, and Nigel Slater. In Cheese, she gives her expert guidance on world cheeses, including those from Europe, the U.S., Australia and New Zealand. The book details how to source, store, taste, and serve a fascinating collection of cheeses with around 100 recipes. Patricia Michelson's La Fromagerie supplies many top restaurants and other shops with artisan farmhouse cheeses. Her advice is often sought for information about cheese and wine pairings by prestigious food and wine publications and wine companies. She lives in England. Recipes and a world exploration of artisan cheese.

The Cheese Plate

Author: Max McCalman
Publisher: Three Rivers Press
ISBN: 9780609604960
Format: PDF, ePub
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Percy is incredibly accident-prone, and holds the dubious record of the most accidents. Percy has had a small rivalary with Harold, however, they are always willing to help each other when in trouble.

The Science of Cheese

Author: Michael H. Tunick
Publisher: Oxford University Press
ISBN: 0199922306
Format: PDF, ePub, Docs
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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.