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

Cheese and Culture

Cheese and Culture
  • Author : Paul Kindstedt
  • Publisher : Chelsea Green Publishing
  • Release : 01 April 2012
GET THIS BOOKCheese and Culture

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese

Make Your Own Damn Cheese

Make Your Own Damn Cheese
  • Author : John Chuback
  • Publisher : Hci
  • Release : 01 May 2019
GET THIS BOOKMake Your Own Damn Cheese

Make Your Own Damn Cheese is an engaging read that feeds off of the success of Spencer Johnson's New York Times bestseller Who Moved My Cheese, and Deepak Malhotra's ensuing response and Wall Street Journal bestseller, I Moved Your Cheese. Much deeper and far more edifying than a collection of platitudes or lighthearted fable, Make Your Own Damn Cheese is the kind of read that people love--especially those who enjoyed the first two tales of mazes and mice who conquer

The Oxford Companion to Cheese

The Oxford Companion to Cheese
  • Author : Catherine Donnelly
  • Publisher : Oxford University Press
  • Release : 22 November 2016
GET THIS BOOKThe 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 products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers,

Mastering Cheese

Mastering Cheese
  • Author : Max McCalman,David Gibbons
  • Publisher : Clarkson Potter Publishers
  • Release : 13 April 2021
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 : P. F. Fox
  • Publisher : Springer
  • Release : 06 December 2012
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 the book. 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

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

Fundamentals of Cheese Science

Fundamentals of Cheese Science
  • Author : P. F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee
  • Publisher : Springer Science & Business Media
  • Release : 13 April 2021
GET THIS BOOKFundamentals of Cheese Science

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to

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—