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Laura Werlin's Cheese Essentials An Insider's Guide to Buying and Serving Cheese

ISBN-10: 1584796278
ISBN-13: 9781584796275
Edition: 2007
List price: $27.50 Buy it from $3.00
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Description: Easily accessible information in guidebook format Includes 50 recipes, for appetizers to desserts, highlighting each of the 8 styles of cheese Features a chapter on entertaining with cheese Whether shopping at gourmet markets or at Costco, American  More...

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Book details

List price: $27.50
Copyright year: 2007
Publisher: Stewart, Tabori & Chang
Publication date: 10/1/2007
Binding: Paperback
Pages: 272
Size: 6.00" wide x 9.25" long x 1.00" tall
Weight: 1.694
Language: English

Easily accessible information in guidebook format Includes 50 recipes, for appetizers to desserts, highlighting each of the 8 styles of cheese Features a chapter on entertaining with cheese Whether shopping at gourmet markets or at Costco, American consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disconnect between our voracious appetite for cheese and our often-sketchy knowledge of it, acclaimed cheese expert Laura Werlin decided it was high time to demystify the cheese-buying experience.Laura Werlins Cheese Essentialsa comprehensive introduction in a convenient guidebook formatis the extremely useful result. Werlins book begins at the same place the flummoxed shopper doesthe cheese counter. After mapping out the basics for navigating this daunting environment, Werlin acquaints you with the cheese fundamentals: the different kinds of milk used, information on rinds and mold, and tips on cooking with cheese, as well as a few words on Werlins passionthe American artisanal cheese movement. The heart of the book consists of individual chapters on the eight styles of cheese: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue, and washed-rind. Following Werlins guidance, youll soon be able to identify a cheese by how it looksand have a good idea of what that cheese will taste like before you even take a bite.

Laura Werlin is a highly respected authority on cheese. As the author of four books on the subject, each of which have been honored with an award, including a James Beard, IACP, and the World Gourmand Award for Best Cheese Book for her classic, Great Grilled Cheese, Werlin is frequently invited to lead professional--and consumer-level seminars and classes at events, including the prestigious Food & Wine magazine Classic at Aspen, the Santa Fe Wine & Chile Fiesta, and The Cheese School of San Francisco. She is also often asked to judge food and wine competitions across the country, including the American Cheese Society annual cheese competition and most recently the Grilled Cheese Invitational in Los Angeles. Online: laurawerlin.com

Acknowledgments
Introduction
Getting to Know Cheese
The Eight Styles of Cheese
Fresh Cheeses
Semi-Soft Cheeses
Soft-Ripened Cheeses
Surface-Ripened Cheeses
Semi-Hard Cheeses
Hard Cheeses
Blue Cheeses
Washed-Rind Cheeses
Entertaining with Cheese
Appendix
Cheese List
Cheese Glossary
Cheese Information Resources
Small Cheese Shops
Metric Conversion Chart
Recipe Index
Index

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