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Sto caricando le informazioni... Cheese Primer (edizione 1996)di Steven Jenkins
Informazioni sull'operaCheese Primer di Steven Jenkins
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. Very out-of-date. ( ) I am educating myself on one of my major hobbies, the enjoyment of cheese. I have seen this book cited as an essential reference, and I can see why. If you love cheese, there's much to love about this book. Jenkins's approach can be a touch elitist at times, but his points are understandable and his breadth of knowledge without question. He discusses well-known cheeses, which makers are best and worst, what to look for in ripeness (and what to avoid), how to serve the cheeses, plus historical and cultural information galore. The biggest downside is that the book was published in the mid-1990s and I recognized several cheesemakers that are no more. Still, a fantastic reference book to keep around, as it offers insights into the industry beyond even what the internet can offer. nessuna recensione | aggiungi una recensione
Premi e riconoscimenti
Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.373Technology Home and family management Food And Drink Food Milk, Eggs, CheeseClassificazione LCVotoMedia:
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