American Cheeses The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them

Name: American Cheeses The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them
Price: 2.82 USD
Availability: InStock
ISBN: 9780684870021

ISBN-10: 0684870029

ISBN-13: 9780684870021

Edition: 2008

Authors: Clark Wolf, Scott Mitchell

List price: $25.00

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Description:

In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion.InAmerican Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to…

Book details

List price: $25.00
Copyright year: 2008
Publisher: Simon & Schuster
Publication date: 12/9/2008
Binding: Hardcover
Pages: 288
Size: 6.50" wide x 9.50" long x 1.00" tall
Weight: 1.210
Language: English



Introduction: Learning to Taste


What Kind of Food Is Cheese?


How Cheese Happens


Specialty, Artisan, and Farmstead Cheeses


How to Buy, Store, and Serve Cheese


The Families of Cheese


How Much Is That Goat Cheese in the Window? (or, Take Me to Your Liter)


This with That: Accompaniments and Pairings


What the Heck Is Rennet?


It's a Process


Intolerance


Wrapping, Rinds, and Ripening


My Favorite Cheesemongers


Hotbeds and Bastions of Cheese Culture


The Northeast and New England


The South


The Middle West


The Wild West


Awards, Accolades, and Endorsements


Awards


Resources


Festivals


Metric and Other Equivalencies


Index