The Cheese Connoisseurs Handbook PDF Download
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Author | : Svetlana Kukharchuk |
Publisher | : |
Total Pages | : 176 |
Release | : 2021-06-18 |
Genre | : |
ISBN | : 9781781335901 |
Download The Cheese Connoisseur's Handbook Book in PDF, ePub and Kindle
Discovering fine cheese is the perfect way to slow down and savour life... ... and yes, it can be part of a healthy, balanced diet. If you love cheese and want to find out how to take your enjoyment of it to the next level, The Cheese Connoisseur's Handbook is the perfect starting point and an excellent companion on your journey to understanding fine cheese. It provides a brief introduction to the history and practice of cheesemaking, followed by expert guidance on the finer points of choosing cheese and developing a cultured taste. This book will help you to: Discover different varieties of cheese and their characteristics See past the marketing and learn how and where to source high quality cheese Find cheeses that are perfect for your unique palate, favourite drink or occasion Enjoy fine cheese as part of a healthy diet year-round Master the art of conscious appreciation to get more out of every bite and even strengthen your social connections
Author | : Max McCalman |
Publisher | : Three Rivers Press |
Total Pages | : 314 |
Release | : 2005 |
Genre | : Cooking |
ISBN | : |
Download Cheese Book in PDF, ePub and Kindle
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 | : |
Publisher | : |
Total Pages | : 0 |
Release | : 2007 |
Genre | : Cooking (Cheese) |
ISBN | : 9780307381798 |
Download Cheese Deck Book in PDF, ePub and Kindle
Author | : Judy Ridgeway |
Publisher | : Running Press |
Total Pages | : 0 |
Release | : 1999-01-11 |
Genre | : Cheese |
ISBN | : 9780762405008 |
Download Cheese Companion Book in PDF, ePub and Kindle
An A-Z directory of the world's best known cheeses.
Author | : Judy Ridgway |
Publisher | : |
Total Pages | : 224 |
Release | : 1999 |
Genre | : Cheese |
ISBN | : 9781840920819 |
Download The Cheese Companion Book in PDF, ePub and Kindle
Each cheese in the A-Z directory is described in full, including when and how it is made, with profiles on variations, style, maturity and recommended wine partners. The history of cheese worldwide, and how to cut and store cheese is covered, with a list of producers and distributors.
Author | : T.A. Layton |
Publisher | : Courier Dover Publications |
Total Pages | : 164 |
Release | : 1973-01-01 |
Genre | : Cooking |
ISBN | : 0486229556 |
Download The Cheese Handbook Book in PDF, ePub and Kindle
Informal, enlightening guide by noted gourmet discusses buying, storing, and serving cheese. Includes 100 tasty recipes from around the world, plus fascinating legends, literary references, and historical facts associated with cheese.
Author | : Gianaclis Caldwell |
Publisher | : Chelsea Green Publishing |
Total Pages | : 371 |
Release | : 2012-09-19 |
Genre | : Cooking |
ISBN | : 1603583335 |
Download Mastering Artisan Cheesemaking Book in PDF, ePub and Kindle
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Author | : Paul Kindstedt |
Publisher | : Chelsea Green Publishing |
Total Pages | : 274 |
Release | : 2012-04-01 |
Genre | : Cooking |
ISBN | : 1603584110 |
Download Cheese and Culture Book in PDF, ePub and Kindle
"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 basedon 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 ofthe 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 bookoffers 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"--Provided by publisher.
Author | : Judy Ridgway |
Publisher | : Apple Press |
Total Pages | : 0 |
Release | : 2007-02 |
Genre | : Cheese |
ISBN | : 9781845431464 |
Download The Connoisseur's Guide to Cheese Book in PDF, ePub and Kindle
Written by Judy Ridgway, this book offers an authoritative reference to cheeses produced all around the world. It looks at the individual produce of farmhouse varieties as well as the best of the co-operative produced cheeses.
Author | : Anne Saxelby |
Publisher | : Ten Speed Press |
Total Pages | : 162 |
Release | : 2020-10-20 |
Genre | : Cooking |
ISBN | : 1984857894 |
Download The New Rules of Cheese Book in PDF, ePub and Kindle
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.