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Author : Pierre Androuët
Publisher : Unknown
Page : 568 pages
File Size : 55,6 Mb
Release : 1973
Category : Cooking
ISBN : CORNELL:31924001632052
Author : Kathe Lison
Publisher : Crown
Page : 290 pages
File Size : 41,5 Mb
Release : 2013-06-25
Category : Cooking
ISBN : 9780307452061
An Amazon 2013 Best of the Year Pick The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world. With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.
Author : Henry Mills Alden,Thomas Bucklin Wells,Lee Foster Hartman,Frederick Lewis Allen
Publisher : Unknown
Page : 678 pages
File Size : 52,6 Mb
Release : 1974
Category : American literature
ISBN : UCSC:32106006170531
Author : Anonim
Publisher : Oxford University Press
Page : 849 pages
File Size : 46,6 Mb
Release : 2016-10-25
Category : Cooking
ISBN : 9780199330898
Winner of the 2017 James Beard Award for Reference & Scholarship 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, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Author : Library of Congress. Copyright Office
Publisher : Copyright Office, Library of Congress
Page : 1520 pages
File Size : 41,7 Mb
Release : 1976
Category : Copyright
ISBN : STANFORD:36105119498793
Author : National Agricultural Library (U.S.)
Publisher : Unknown
Page : 666 pages
File Size : 46,8 Mb
Release : 1974
Category : Agriculture
ISBN : UOM:39015056977997
Author : Library of Congress
Publisher : Unknown
Page : 840 pages
File Size : 55,7 Mb
Release : 1974
Category : Subject catalogs
ISBN : MINN:31951D00135744T
A cumulative list of works represented by Library of Congress printed cards.
Author : Library of Congress
Publisher : Unknown
Page : 656 pages
File Size : 55,8 Mb
Release : 1976
Category : Electronic
ISBN : UOM:39015082931711
Author : Bohdan S. Wynar
Publisher : Unknown
Page : 774 pages
File Size : 44,7 Mb
Release : 1974
Category : Reference books
ISBN : UOM:39015058396915
1970- issued in 2 vols.: v. 1, General reference, social sciences, history, economics, business; v. 2, Fine arts, humanities, science and engineering.
Author : Anonim
Publisher : Unknown
Page : 616 pages
File Size : 48,8 Mb
Release : 1973
Category : American literature
ISBN : UCSC:32106020978943
Includes entries for maps and atlases.
Author : M. Balachandran
Publisher : Ann Arbor, Mich. : Pierian Press
Page : 472 pages
File Size : 54,9 Mb
Release : 1980
Category : Reference books
ISBN : UCSC:32106005060535
Author : Anonim
Publisher : Unknown
Page : 1170 pages
File Size : 53,5 Mb
Release : 1974
Category : American literature
ISBN : OSU:32435069980233
Author : Arthur and Elizabeth Schlesinger Library on the History of Women in America
Publisher : Unknown
Page : 820 pages
File Size : 40,8 Mb
Release : 1984
Category : Cookery
ISBN : UOM:39015081712989
Author : Library of Congress. Copyright Office
Publisher : Unknown
Page : 1532 pages
File Size : 41,6 Mb
Release : 1976
Category : American drama
ISBN : UOM:39015062316545
Author : Arthur and Elizabeth Schlesinger Library on the History of Women in America
Publisher : Macmillan Reference USA
Page : 824 pages
File Size : 54,7 Mb
Release : 1984
Category : History
ISBN : UOM:39015081712997
