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Cheesemonger
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Download or read book Cheesemonger written by Gordon Edgar and published by Chelsea Green Publishing. This book was released on 2010 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: The highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery Cooperative.
Book Synopsis A Cheesemonger's History of The British Isles by : Ned Palmer
Download or read book A Cheesemonger's History of The British Isles written by Ned Palmer and published by Profile Books. This book was released on 2019-10-24 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the André Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.
Book Synopsis The Cheesemonger's Kitchen by : Chester Hastings
Download or read book The Cheesemonger's Kitchen written by Chester Hastings and published by Chronicle Books. This book was released on 2011-10-21 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ninety recipes that make cheese the star of your meal, from cheese boards and appetizers to soups, salads, entrées, desserts, and more. Today’s specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger’s Kitchen collects ninety delightful recipes that move cheese into a meal’s starring role. Culled from chef and cheesemonger Chester Hastings’s twenty-five years of experience, these recipes take full advantage of the varied flavors of cheese in ways both traditional and innovative. A cheese book that focuses on recipes rather than acting as a buyers guide or primer, this substantive and personal exploration accompanied by fifty color photographs plus wine pairing tips from acclaimed sommelier Brian Kalliel is a comprehensive guide to the vast world of specialty cheeses.
Book Synopsis The Cheesemonger's Seasons by : Chester Hastings
Download or read book The Cheesemonger's Seasons written by Chester Hastings and published by Chronicle Books. This book was released on 2014-03-18 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Savor a year of outstanding cheese-centric dishes with The Cheesemonger's Seasons. In this beautifully photographed volume, Chester Hastings offers his favorite recipes for cooking with cheese. As a chef, he knows how to transform raw ingredients, and as a cheesemonger, he's a cheese genius. With his skills, he shares how to match peak-season produce with fine cheeses to create inspired takes on classics as well as imaginative new flavor combinations. Ninety recipes are organized by season, and include appetizers, sides, mains, and desserts. The Cheesemonger's Seasons is a go-to cookbook that will bring a bounty of fruits and vegetables to the table in delicious new ways.
Book Synopsis The New Rules of Cheese by : Anne Saxelby
Download or read book The New Rules of Cheese written by Anne Saxelby and published by Ten Speed Press. This book was released on 2020-10-20 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
Book Synopsis The Cheesemonger's Tales by : Arthur Cunynghame
Download or read book The Cheesemonger's Tales written by Arthur Cunynghame and published by Loose Chippings. This book was released on 2011-08-01 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compelling personal account of living through the atrocities as Rhodesia became Zimbabwe, whilst bringing up a family on a farm amidst the chaos. As a trained nurse, newly married to the son of the Governor of Rhodesia during the UDI years, Susan writes compellingly about bringing up a family on their farm in Matabeleland in the midst of the unfolding terror and growing number of atrocities. Above all it is a human story. Sometimes shocking and always moving, there is also warmth and humour as Susan creates a gripping picture of the conflict and tells of her family’s survival when many of her friends and neighbouring farmers didn’t. The book is a testament to the courage displayed by so many people who were tested day after day by almost unimaginable horrors.
Book Synopsis A Cheesemonger's Compendium of British & Irish Cheese by : Ned Palmer
Download or read book A Cheesemonger's Compendium of British & Irish Cheese written by Ned Palmer and published by Profile Books. This book was released on 2021-11-11 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Palmer writes with pace and passion ... Full of flavour' Sunday Times A Cheesemonger's Compendium introduces 150 of the finest cheeses from across the British Isles. It is a perfect companion for all of us hooked by Ned Palmer's acclaimed Cheesemonger's History. Each cheese on Palmer's cheeseboard is accompanied by a morsel of history or a dash of folklore, a description of its flavours, and an enticing illustration. Palmer peppers his book with stories of eccentric and colourful cheesemakers and celebrates both traditional farmhouse and modern artisanal cheeses - fresh, mould-ripened, washed-rind, blue and hard. He explains how to buy your cheese like a monger, how to cut and store it, and how best to match it with drinks. The guide is completed by a brilliantly illustrated gazetteer.
Download or read book Cheese Sex Death written by Erika Kubick and published by Abrams. This book was released on 2021-10-26 with total page 545 pages. Available in PDF, EPUB and Kindle. Book excerpt: From lauded cheesemonger and creator of the popular blog Cheese Sex Death, a bible for everything you need to know about cheese For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin? From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers (think mac and cheese and baked brie) to festive feasts fit for holidays and gatherings. This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and non-alcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.
Download or read book Cheddar written by Gordon Edgar and published by Chelsea Green Publishing. This book was released on 2015 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Cheddar is the world's most ubiquitous and beloved cheese. More than that, cheddar holds a key to understanding our food politics and even our cultural identity. In 'Cheddar', Gordon Edgar (Cheesemonger) traces the unexplored history of cheddar, with both wry humor and an eye toward its future. Cheddar has something to tell us about this country: from the way people rally to certain types of cheddar but not others, to the gradual transformation of a once artisan cheese into big commodity blocks (and back again) and the effect that has had on rural communities. One of the first cheeses to be industrialized, cheddar's progression from farmstead wheels to machine-extruded singles mirrors that of our entire food system. The resurgence of traditional cheesemaking over the last few decades, in turn, speaks to ways that we're redefining how food is produced. Edgar also answers some key questions about cheddar. Is it the most popular cheese in the land? Did England invent it and America cheapen it? Is today's 40-pound block a precursor to Velveeta? You'll find these answers and more in 'Cheddar', a book as thought-provoking as it is entertaining and that reveals what a familiar food has to tell us about ourselves and our culture"--Page 4 of cover.
Download or read book The Book of Cheese written by Liz Thorpe and published by . This book was released on 2017-09-26 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.
Book Synopsis Cheese Primer by : Steven W. Jenkins
Download or read book Cheese Primer written by Steven W. Jenkins and published by Workman Publishing. This book was released on 1996-01-01 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses the principles of cheesemaking and describes the cheeses of Europe and North America
Download or read book Gone for Gouda written by Korina Moss and published by St. Martin's Paperbacks. This book was released on 2022-09-27 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Things are going from gouda to bad to ugly for cheesemonger Willa Bauer in Gone for Gouda. Yarrow Glen’s newest cheese shop, Curds & Whey, has a lot on its plate, but cheesemonger Willa Bauer relishes a challenge. There’s a float to build for the fall festival, plus the French-inspired cheese shop is playing host to celebrity vegan chef Phoebe Winston. But when photos surface that prove this vegan influencer is, in fact, a carnivore, things crumble faster than any cheese on the market: Phoebe is murdered. Willa’s employee, the affable Archie, was the last one to see Phoebe alive and the first person the police suspect. To clear his name Willa must uncover who’s been up to no gouda...
Book Synopsis Organic Seed Production and Saving by : Bryan Connolly
Download or read book Organic Seed Production and Saving written by Bryan Connolly and published by Chelsea Green Publishing. This book was released on 2011-04-28 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: The skills of seed saving are vital for small organic food producers and the whole of agriculture. Farmers and gardeners need to be able to produce their seeds as a basic, inalienable way to control their means of production. Part of the NOFA guides. Includes information on: Strengths and limitations of hybrid varieties Before you grow the seed (selecting varieties, saving seed and improving crops, intellectual property rights) Growing seed (pollination biology, harvesting, cleaning, storage, germination testing) Details on individual crops (amaranth, crucifers, beets and chard, lettuce, cucurbits, corn and small grains, nightshades, root veggies) Plus detailed appendices including more info on seed cleaning, seed companies, and more.
Download or read book Cheese, Illustrated written by Rory Stamp and published by Chronicle Books. This book was released on 2021-08-10 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt: A true celebration of cheese, this illustrated book features 50 cheeses from around the world, along with interesting tidbits, tips for enjoying them, and ways to create unique cheese plates for any palate. This delightful love letter to cheese is a delicious companion for any cheese lover and covers everything from favorite standbys (Brie, Cheddar, Gouda) to European delicacies (Manchego, Tallegio, and Tomme de Savoie). Each of the 50 cheeses is accompanied by a sophisticated illustration along with history, tasting notes, and pairing suggestions. Cheese, Illustrated also includes plenty of cheese plate suggestions from around the world, with helpful tips for creating delicious boards featuring a variety of cheese styles. Whether you're looking for a special cheese to savor, several options to share with friends, or just a new way to enjoy one of the world's most perfect foods, this book is just the thing – alongside a cheese knife, of course. CHEESE IS FOREVER: A perennial favorite, cheese is both a comfort food and a way to try new things. It's a favorite snack, a staple for easy meals, a treat to enjoy just for yourself, or a bite to share with others. This book celebrates all kinds of cheeses, from the well-loved to the almost unknown, and offers plenty of delicious ways to enjoy them for years to come. MAKES A STATEMENT: Whether it's displayed on a coffee table next to a candle and some comfy throws, propped up next to a cheese board shared with friends, or arranged with other cookbooks on a shelf, this beautifully illustrated book is just as fun to look at as it is to read. EVERYONE LOVES CHEESE: There's a reason cheese is one of the most popular foods in the world, and this book embraces the timeless appeal that cheese offers to everyone, from the mac and cheese lover to the cultured blue cheese enthusiast. With 50 cheeses to learn about and enjoy, plus cheese boards and pairing suggestions to try and share, there's something here for every palate. Perfect for: cheese lovers of all ages; people looking for a sweet hostess, birthday, or holiday gift for a cheese fanatic; fans of cook's illustrated-style food illustration
Download or read book Kitchen Creamery written by Louella Hill and published by Chronicle Books. This book was released on 2015-04-14 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: A wonderful primer for making cheese, butter, and yogurt in your kitchen, featuring delicious recipes to test out your skills. From cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.
Book Synopsis The Master Cheesemakers of Wisconsin by : James Norton
Download or read book The Master Cheesemakers of Wisconsin written by James Norton and published by Univ of Wisconsin Press. This book was released on 2009-11-24 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products. Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title. James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese. Winner, Best Midwest Regional Interest Book, Midwest Book Awards
Book Synopsis A Bite-Sized History of France by : Stéphane Henaut
Download or read book A Bite-Sized History of France written by Stéphane Henaut and published by The New Press. This book was released on 2018-07-10 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)—as featured in the New York Times "The complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel." —The New York Times Book Review Acclaimed upon its hardcover publication as a "culinary treat for Francophiles" (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France's most famous cities as well as its underexplored regions, the book is enriched by the "authors' friendly accessibility that makes these stories so memorable" (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France's rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an "impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It's a roller coaster ride, and when you're done you'll wish you could come back for more" (The Christian Science Monitor).
