基本信息·出版社：Alpha ·页码：336 页 ·出版日期：2008年04月 ·ISBN：1592577148 ·International Standard Book Number：1592577148 ·条形码：978 ...
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The Complete Idiot's Guide to Cheeses of the World |
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The Complete Idiot's Guide to Cheeses of the World |
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基本信息·出版社：Alpha
·页码：336 页
·出版日期：2008年04月
·ISBN：1592577148
·International Standard Book Number：1592577148
·条形码：9781592577149
·EAN：9781592577149
·装帧：平装
·正文语种：英语
·丛书名：Complete Idiot's Guide to
内容简介 Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese.
? Over the past two decades, the quality, availability and popularity of artisan cheeses has grown
? Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years
? 1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties
作者简介 Steve Ehlers is the owner of Larry?s Brown Deer Market in Milwaukee, Wisconsin, which boasts one of the best cheese selections in the country. He is a frequent judge of international and national cheese contests, a member of the American Cheese Society, and is on the board of directors of the Dairy Business Innovation Center. He also teaches many workshops on cheese around the country.
Jeanette Hurt is an author with more than 16 years of professional writing experience, specializing in travel, wine, and food.
编辑推荐 "Steve Ehlers is a knowledgeable and highly respected cheese man, and is also the second- generation owner of Larry's Brown Deer Market in Milwaukee, an unassuming store that happens to have -- in a state renowned for its cheeses -- one of the best cheese selections in the country. His co-author, Jeanette Hurt, is also a cheese connoisseur as well as an award-winning writer. Together, they have penned a very readable and informative reference book that should be a welcome addition to any serious cheese library. A new cheese book is always a good thing, especially one that is so up- to-date and so celebratory of American artisanal cheeses. The book amply covers the basics -- how cheese is made, the types of milk used, a history of cheesemaking and descriptions of the principal types of cheese -- and does it better than most."
-James Mellgren
