The Book of Cheese

EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE? This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.

Produk Detail:

  • Author : Liz Thorpe
  • Publisher : Flatiron Books
  • Pages : 416 pages
  • ISBN : 1250063469
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKThe Book of Cheese

The Book of Cheese

The Book of Cheese
  • Author : Liz Thorpe
  • Publisher : Flatiron Books
  • Release : 26 September 2017
GET THIS BOOKThe Book of Cheese

EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE? This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how

The Great Grilled Cheese Book

The Great Grilled Cheese Book
  • Author : Eric Greenspan
  • Publisher : Ten Speed Press
  • Release : 07 August 2018
GET THIS BOOKThe Great Grilled Cheese Book

Fifty chef-created recipes—some classic, some boundary pushing—for America's favorite sandwich, the grilled cheese. A fresh take on the beloved American classic, from the classic white bread with American cheese to "The Champ" (a taleggio and short rib extravaganza); the "Johnny Pastrami," which combines pastrami with the bite and freshness of apple chutney; and "The Tomater" with creamy mozzarella and a sun-dried tomato spread. Featuring both common and elevated ingredients like brie cheese, poppy seed bread, olive tapenade, fig

Artisan Vegan Cheese

Artisan Vegan Cheese
  • Author : Miyoko Schinner
  • Publisher : Book Publishing Company
  • Release : 14 March 2013
GET THIS BOOKArtisan Vegan Cheese

Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm. For

For the Love of Cheese

For the Love of Cheese
  • Author : Afrim Pristine
  • Publisher : Appetite by Random House
  • Release : 02 October 2018
GET THIS BOOKFor the Love of Cheese

From Afrim Pristine, the internationally-renowned maître fromager and host of Food Network Canada's Cheese: A Love Story, comes a cookbook and all-encompassing cheese guide featuring everyone's favorite ingredient. Afrim Pristine may possess the most distinguished professional title a cheesemonger could ask for--maître fromager--but if you ask him what business he's in, he'll tell you he sells happiness. That's because cheese is inextricably linked to wonderful memories and celebrations for so many of us. No matter the occasion, cheese

I Am the Cheese

I Am the Cheese
  • Author : Robert Cormier
  • Publisher : Knopf Books for Young Readers
  • Release : 19 March 2013
GET THIS BOOKI Am the Cheese

Before there was Lois Lowry’s The Giver or M. T. Anderson’s Feed, there was Robert Cormier’s I Am the Cheese, a subversive classic that broke new ground for YA literature. A boy’s search for his father becomes a desperate journey to unlock a secret past. But the past must not be remembered if the boy is to survive. As he searches for the truth that hovers at the edge of his mind, the boy—and readers—

World Cheese Book

World Cheese Book
  • Author : Juliet Harbutt
  • Publisher : Penguin
  • Release : 07 July 2015
GET THIS BOOKWorld Cheese Book

The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this

The Stinky Cheese Man and Other Fairly Stupid Tales

The Stinky Cheese Man and Other Fairly Stupid Tales
  • Author : Jon Scieszka
  • Publisher : Unknown Publisher
  • Release : 01 May 2004
GET THIS BOOKThe Stinky Cheese Man and Other Fairly Stupid Tales

The stories in this book are almost Fairy Tales. But not quite. They are Fairly Stupid Tales. What else would you call a story like ģGoldilocks and the Three Elephantsē? In this hilarious retelling of familiar tales, Jon Scieszka also includes the story of Chicken Licken,ē ģThe Really Ugly Duckling,ē ģThe Tortoise and the Hair,ē ģCinderumpelstiltskin,ē ģLittle Red Running Shorts,ē ģJackđs Bean Problem,ē and many more! Each story is accompanied by funny color illustrations by Lane Smith. The book

Cheese

Cheese
  • Author : Paul L. H. McSweeney,Patrick F. Fox,David W. Everett,Paul D. Cotter
  • Publisher : Academic Press
  • Release : 01 June 2017
GET THIS BOOKCheese

Cheese: Chemistry, Physics and Microbiology, Fourth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market

Hamster and Cheese

Hamster and Cheese
  • Author : Colleen AF Venable
  • Publisher : Graphic Universe ™
  • Release : 01 November 2013
GET THIS BOOKHamster and Cheese

There's a sandwich thief in Mr. Venezi's pet shop, and everyone is a suspect, from the chinchillas to the goldfish. Never fear! The world's fluffiest detective on the case: Sasspants, PI(G). By day, Sasspants is your average book-loving, gizmo-inventing guinea pig. By night she solves pet shop mysteries with the help of her sidekick, Hamisher the hamster. Our furry little heroes will stop at nothing to find the sandwich thief! This is the first book in the Guinea PIG,

Mastering Cheese

Mastering Cheese
  • Author : Max McCalman,David Gibbons
  • Publisher : Clarkson Potter Publishers
  • Release : 07 August 2022
GET THIS BOOKMastering Cheese

Provides twenty-two lessons on cheese, including tasting plates, cheesemaking, and ordering cheese service.

Cheese: Chemistry, Physics and Microbiology

Cheese: Chemistry, Physics and Microbiology
  • Author : Patrick F. Fox
  • Publisher : Springer Science & Business Media
  • Release : 28 February 1999
GET THIS BOOKCheese: Chemistry, Physics and Microbiology

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of

Microbiology and Biochemistry of Cheese and Fermented Milk

Microbiology and Biochemistry of Cheese and Fermented Milk
  • Author : B.A. Law
  • Publisher : Springer Science & Business Media
  • Release : 31 July 1997
GET THIS BOOKMicrobiology and Biochemistry of Cheese and Fermented Milk

This new edition follows the successful structure of the first edition bringing together information on a wide range of fermented dairy products. It takes particular account of the profound influence that modern biotechnological sciences are having on the traditional biotechnology of dairy fermentations. For example, the taxonomy of lactic acid bacteria and of dairy pathogenic bacteria has been revolutionized in the past decade by the adoption of molecular biology techniques. Another important feature is the inclusion of a new chapter

World Cheese Book

World Cheese Book
  • Author : Juliet Harbutt
  • Publisher : Penguin
  • Release : 05 October 2009
GET THIS BOOKWorld Cheese Book

The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an indepth understanding of the world of cheese - the science, the smells, the succulence. The core of the book is formed by the Directory Spreads, packed with clear and expert information about

Cheese: Chemistry, Physics and Microbiology

Cheese: Chemistry, Physics and Microbiology
  • Author : Patrick F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee
  • Publisher : Elsevier
  • Release : 04 August 2004
GET THIS BOOKCheese: Chemistry, Physics and Microbiology

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science

Who Moved My Cheese?

Who Moved My Cheese?
  • Author : Spencer Johnson
  • Publisher : Penguin
  • Release : 08 September 1998
GET THIS BOOKWho Moved My Cheese?

THE #1 INTERNATIONAL BESTSELLER WITH OVER 28 MILLION COPIES IN PRINT! A timeless business classic, Who Moved My Cheese? uses a simple parable to reveal profound truths about dealing with change so that you can enjoy less stress and more success in your work and in your life. It would be all so easy if you had a map to the Maze. If the same old routines worked. If they'd just stop moving "The Cheese." But things keep changing... Most people are