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| Author | : Alex James |
| Publisher | : HarperCollins UK |
| Total Pages | : 175 |
| Release | : 2012-03-01 |
| Genre | : Biography & Autobiography |
| ISBN | : 0007453132 |
This is the story of Alex James’s transition from a leading light of the Britpop movement in the 1990s, to gentleman farmer, artisan cheese-maker and father of five.
| Author | : Max McCalman |
| Publisher | : Three Rivers Press |
| Total Pages | : 312 |
| Release | : 2005 |
| Genre | : Cheese |
| ISBN | : |
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 | : Alex James |
| Publisher | : Little Brown GBR |
| Total Pages | : 288 |
| Release | : 2010-10-01 |
| Genre | : Cheesemaking |
| ISBN | : 9781408700938 |
When Alex James put down his bass guitar and moved to the country, his old friends couldn’t believe it. But for Alex - recently married and in his late thirties - it felt like the perfect time for change.And so he went from having the easiest job in the world (rock star) to the hardest (farmer). Living in a small, picturesque (and somewhat eccentric) village in the Cotswolds, and guided by a genuine (and almost alarming) obsession with cheese, he dreamed of renovating the farm and setting up his own business. But he soon discovered things never go quite as planned - especially when you accidentally have four children in five years . . .
| Author | : Steven W. Jenkins |
| Publisher | : Workman Publishing |
| Total Pages | : 580 |
| Release | : 1996-01-01 |
| Genre | : Cooking |
| ISBN | : 9780894807626 |
Discusses the principles of cheesemaking and describes the cheeses of Europe and North America
| Author | : Anne Saxelby |
| Publisher | : Ten Speed Press |
| Total Pages | : 162 |
| Release | : 2020-10-20 |
| Genre | : Cooking |
| ISBN | : 1984857894 |
A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
| Author | : Clark Wolf |
| Publisher | : Simon and Schuster |
| Total Pages | : 291 |
| Release | : 2008-12-09 |
| Genre | : Cooking |
| ISBN | : 0684870029 |
A descriptive survey of top-selected American cheeses celebrates the craft of artisanal cheese-making while sharing stories about how the nation's exceptional cheeses are manufactured, stored, and enjoyed.
| Author | : Jeffrey P. Roberts |
| Publisher | : Chelsea Green Publishing |
| Total Pages | : 466 |
| Release | : 2007 |
| Genre | : Cooking |
| ISBN | : 1933392347 |
Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.
| Author | : Ricki Carroll |
| Publisher | : Storey Publishing, LLC |
| Total Pages | : 35 |
| Release | : 2012-03-08 |
| Genre | : Cooking |
| ISBN | : 1603423990 |
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
| Author | : Spencer Johnson |
| Publisher | : Penguin |
| Total Pages | : 62 |
| Release | : 1998-09-08 |
| Genre | : Business & Economics |
| ISBN | : 1101495871 |
THE #1 INTERNATIONAL BESTSELLER WITH OVER 28 MILLION COPIES IN PRINT! A timeless business classic, Who Moved My Cheese? uses a simple parable to reveal profound truths about dealing with change so that you can enjoy less stress and more success in your work and in your life. It would be all so easy if you had a map to the Maze. If the same old routines worked. If they'd just stop moving "The Cheese." But things keep changing... Most people are fearful of change, both personal and professional, because they don't have any control over how or when it happens to them. Since change happens either to the individual or by the individual, Dr. Spencer Johnson, the coauthor of the multimillion bestseller The One Minute Manager, uses a deceptively simple story to show that when it comes to living in a rapidly changing world, what matters most is your attitude. Exploring a simple way to take the fear and anxiety out of managing the future, Who Moved My Cheese? can help you discover how to anticipate, acknowledge, and accept change in order to have a positive impact on your job, your relationships, and every aspect of your life.
| Author | : Jeanette Hurt |
| Publisher | : Penguin |
| Total Pages | : 348 |
| Release | : 2008-04-01 |
| Genre | : Cooking |
| ISBN | : 1440636184 |
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
