The New Rules of Cheese: A Freewheeling and Informative Guide. Questo articolo non è disponibile.
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Lingua: inglese
Editore: Ten Speed Press, 2020
- Rilegato
- Nuovo
Da: Bellwetherbooks, McKeesport, PA, U.S.A.Bellwetherbooks
Venditore con 4 stelle
Venditore AbeBooks dal 17 aprile 2007
Non disponibile
Rilegato
Condizione: Nuovo
EUR 4,60
Codice articolo IN-419505
- Titolo
- The New Rules of Cheese: A Freewheeling and Informative Guide
- Autore
- Saxelby, Anne
- Editore
- Ten Speed Press
- Anno di pubblicazione
- 2020
- Condizione
- New
- Rilegatura
- hardcover
- Lingua
- inglese
- ISBN 10
- 1984857894
- ISBN 13
- 9781984857897
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.
“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.
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Informazioni sull’autore
Anne Saxelby is the founder of Saxelby Cheesemongers, Manhattan's first cheese shop dedicated to American artisanal cheese. She started out at Murray's and apprenticed in France and the U.S., and she has a wholesale business catering to more than a hundred Manhattan restaurants.
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