Cheese For Dummies

Գրքի շապիկի երեսը
John Wiley & Sons, 15 մյս, 2012 թ. - 382 էջ
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An accessible guide to selecting, cooking with, and makingcheese

From a pungent Gorgonzola to the creamiest Brie, the world ofcheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble foodmade from curdled milk is now haute cuisine. And to make the newworld of cheese less intimidating, Laurel Miller and ThalassaSkinner have created a handy primer to selecting cheese, pairingcheese with wine, cooking with cheese, and making cheese. InCheese For Dummies, everyday cheese lovers will learn how tobecome true cheese connoisseurs.

Not only will readers get a look at how different cheeses aremade around the world, in Cheese For Dummies, they'lldevelop enough of a palate to discern which cheese is right forthem.

  • Explains how to assemble the perfect cheese plate
  • Includes recipes for cooking with cheese
  • Details how to make five cheeses, including Mozzarella, Chevre,and Ricotta
  • Supplemented with a 16-page photo insert

With artisanal and imported cheeses now common to mainstreamgrocery stores, the everyday cheese lover needs more than simplyhis nose to make the best choice. Offering wise (and delicious!)advice on every page, Cheese For Dummies is a guide foranyone interested in making every mealtime with cheese a specialoccasion.

 

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Condiments
1
The Part of Tens 331
4
Getting to Know Cheese
7
Tracing Cheese from Farm to Table
17
A Hard Look at Soft Cheeses
39
Grate Tastes Hard Cheeses
59
Main Dishes
62
Choosing and Serving Cheese
73
Cooking with Cheese Pt 1 Appetizers Salads and Sides
263
Comté Wafers
267
Salad Greens with Roasted Pears Cornbread Croutons
274
Sopa de Quinoa
280
PanRoasted Wild Mushrooms over Cheddar Polenta with Pumpkinseed Oil
286
Cooking with Cheese Pt 2 Main Dishes and Desserts
289
Grilled Peaches with Mascarpone Pistachios and Raspberries
296
Aged Gouda and Walnut Biscotti
308

Purchasing Pointers
85
Serving and Storing Cheese
95
Cheese Around the World
109
The British Isles and Ireland
135
France
147
Italy
165
Spain Portugal and Other Mediterranean Countries
179
The Rest of Europe
197
OfftheMap Cheesemaking
213
Eating Drinking and Cooking with Cheese
229
ButtermilkOat Crackers
241
Having a Drink with Your Cheese
245
The SweetWater
261
GingerPoached Pears with RoquefortHoney Ice Cream
314
Making Cheese at Home
317
Crème Fraiche
325
The Part of Tens
331
Ten of the Worlds Most Bizarre Cheeses
333
Ten of Americas Most Influential Artisanal Cheesemakers
339
Ten Cheese Festivals You Shouldnt Miss
345
Ten Cheese Festivals You Shouldnt Miss
351
Metric Conversion Guide
357
Index
361
WoodRoasted New Potatoes with Délice du Jura and Black Truffle Oil 285
366
Ricotta 324
376
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Common terms and phrases

Հեղինակի մասին (2012)

culture magazine (www.culturecheesemag.com) covers everything to do with cheese, including travel, pairings, recipes, and DIY cheese.

Laurel Miller is a food and travel writer based in the Western U.S., contributing editor at culture, and culinary educator and owner of The Sustainable Kitchen.

Thalassa Skinner is co-founder of culture and a cheesemonger in Napa Valley, CA, where she is passionately involved with the local cheese, food, wine, and beer scene.

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