A guide to purchasing and utilizing cheese for professional chefs, foodservice peronnel, culinarians, and food enthusiasts.
A guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Focusing on kitchen preparation skills, it discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across th…
AThe French, sans doute InThe Whole Fromage With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtimechevre From the Trade Paperback edition.
Traveling across France to discover how highly artisanal, bacteria-laden cheeses fit into the modern era of supermarches, sterilization, and EU regulations, the author presents an exploration of a food, a country, and the meaning of tradition.
The Oxford companion to cheese
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting prod…
The Oxford companion to cheese
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting prod…
The Oxford companion to cheese
The Oxford companion to cheese
The Oxford companion to cheese
The Oxford Companion to Cheese is the first truly comprehensive reference work dedicated to the exploration of how four basic ingredients—milk, microorganisms, salt, and enzymes—are transformed into the more than fourteen hundred named cheese varieties enjoyed throughout the wor…
The Oxford companion to cheese
This text is a truly comprehensive cheese book, containing 855 A-Z scholarly, yet accessible entries on the history, culture, and science of cheese making and cheese enjoyment, worldwide.
The Oxford companion to cheese
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients--milk, bacteria, salt, and enzymes--into new and exciting produc…