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Author : Nancy Eekhof-Stork
Publisher : Unknown
Page : 128 pages
File Size : 40,6 Mb
Release : 1996
Category : Electronic
ISBN : 8200317781
Author : Nancy Eekhof-Stork,Adrian Bailey
Publisher : Unknown
Page : 324 pages
File Size : 54,9 Mb
Release : 1976
Category : Cheese
ISBN : WISC:89031310972
Discusses varieties of cheese, where they come from, and how cheese is made.
Author : C Marina Marchese
Publisher : Univ of California Press
Page : 137 pages
File Size : 54,7 Mb
Release : 2024-10-15
Category : Gardening
ISBN : 9780520397705
Showcases the wonderful world of honey from hive to jar. A beautifully illustrated global survey of the flavor of honey, The World Atlas of Honey includes profiles of more than eighty countries and the botanical sources of honey found in each. With text, illustrations, and photos, honey expert C. Marina Marchese takes readers through the global history of honey production from the earliest beekeepers to today's harvests. This colorful guide celebrates the exceptional range and diversity of honey, revealing how terroir--the environment in which a food is produced--influences honey's qualities just as it does for wine, olive oil, coffee, and chocolate. The book also covers the methods used by honey sommeliers to taste and evaluate honey. Unique and authoritative, The World Atlas of Honey puts honey on the culinary map and elevates it to an epicurean treasure.
Author : Jeanette Hurt,Steve Ehlers
Publisher : Penguin
Page : 348 pages
File Size : 41,6 Mb
Release : 2008-04-01
Category : Cooking
ISBN : 9781440636189
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 to 3 of the supermarkets offer full-service cheese counters with up to 300 varieties
Author : Jeffrey P. Roberts
Publisher : Chelsea Green Publishing
Page : 466 pages
File Size : 47,5 Mb
Release : 2007
Category : Cheese
ISBN : 9781933392349
Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.
Author : Juliet Harbutt
Publisher : Penguin
Page : 352 pages
File Size : 50,5 Mb
Release : 2015-07-07
Category : Cooking
ISBN : 9780744082609
World Cheese Book shows you how to enjoy more than 750 of the world's finest cheeses and includes tasting notes and serving tips. World Cheese Book is the comprehensive guide to cheese and covers more world cheeses, with more photography, than any other book on the subject. Discover the flavor profile, shape, and texture of just about every imaginable cheese in this exhaustive, at-a-glance reference. Written by a team of experts, each writing about their own region, World Cheese Book is a treasure trove of information for the truly adventurous cheese lover and a complete guide to the world of cheese. A tour of the finest cheese-producing countries reveals local traditions and artisanal processes — from Europe, the United Kingdom, and Scandinavia to the Americas to Asia, Australia, and New Zealand. Images of each cheese (inside and out) give an up-close view of each variety. Step-by-step techniques show how to make cheese in your own kitchen. Complementary food and wine pairings round out the offerings in World Cheese Book with the best part of all: Learning how best to enjoy eating these uniquely wonderful cheeses.
Author : P L H McSweeney
Publisher : Elsevier
Page : 424 pages
File Size : 45,5 Mb
Release : 2007-06-30
Category : Technology & Engineering
ISBN : 9781845693534
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Author : Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney
Publisher : Springer
Page : 799 pages
File Size : 53,7 Mb
Release : 2016-08-22
Category : Technology & Engineering
ISBN : 9781489976819
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 602 pages
File Size : 55,5 Mb
Release : 2000-02-29
Category : Technology & Engineering
ISBN : 0834212609
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
Author : Tristan Sicard
Publisher : Artisan
Page : 649 pages
File Size : 47,9 Mb
Release : 2020-10-06
Category : Cooking
ISBN : 9781579659752
“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.” —Saveur, Our Favorite Cookbooks to Gift This Year “A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.” —BookPage Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.
Author : Catherine W. Donnelly
Publisher : Oxford University Press
Page : 894 pages
File Size : 49,6 Mb
Release : 2016
Category : Cheese
ISBN : 9780199330881
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 : Sasha Davies
Publisher : Timber Press
Page : 225 pages
File Size : 44,9 Mb
Release : 2010-09-14
Category : Cooking
ISBN : 9781604692587
A robust sheep’s milk cheese studded with whole peppercorns. A sharp, clothbound Cheddar that pairs perfectly with a nutty brown ale and a dollop of mango chutney. A tangy, nettle-wrapped cheese made in celebration of the cows returning to pasture in early spring. A light and cakey goat cheese with notes of pine nuts and Meyer lemons. These are just a few of the hundreds of delicious cheeses with origins up and down the West Coast that Sasha Davies chronicles in her detailed exploration of this exciting cheese region. From just-emerging, small-scale cheeses to those that have earned international recognition, the spotlight is on the vibrant hues, bold aromas, and surprising yet palate-pleasing flavors that make these cheeses so unique. Rich with information, this accessible guide examines the key factors that influence the distinctive character of every cheese, and includes beverage pairing ideas, serving suggestions, and fascinating features on cheesemaking and individual producers. Whether at the market, your local cheese shop, or while traveling, this is the ultimate reference for selecting, identifying, and savoring the cheeses of California, Oregon, and Washington.
Author : Laura Martinez
Publisher : Simon and Schuster
Page : 304 pages
File Size : 53,9 Mb
Release : 2007-06-14
Category : Cooking
ISBN : 9781605502564
A Simon & Schuster eBook. Simon & Schuster has a great book for every reader.
Author : DK
Publisher : Penguin
Page : 151 pages
File Size : 55,7 Mb
Release : 2011-05-16
Category : Juvenile Nonfiction
ISBN : 9780756688257
This showcase atlas takes the reader on the ultimate round-the-world trip. It not only portrays the Siberian wastes with a beautifully detailed map, it also shows and tells you what it is like to roam across them as a Nenets reindeer herder. Not content with detailing the contours of Africa's Great Rift Valley, it takes you there by looking at the culture of the Ethiopian farmers plowing its base. From Bolivia's bustling markets to carnival time in Venice, the World Atlas brings together views from windows all over the world. Facts, maps, satellite images, optional digital material, and local stories make this book a global yet personal experience. This revised edition of DK's groundbreaking 2003 atlas has been refreshed with beautiful, bright, new maps, and a topical introductory section..
Author : DK
Publisher : Penguin
Page : 146 pages
File Size : 45,5 Mb
Release : 2017-07-04
Category : Juvenile Nonfiction
ISBN : 9781465469885
A visual atlas that brings the world and its people to life with modern mapping, pictures, facts, and stories, perfect for kids ages 8-12, and fully revised and updated. Using modern mapping based on the latest seamless, cloud-free satellite image data, Children's Illustrated World Atlas takes kids on the ultimate round-the-world trip, from the Americas to Australasia and Oceania. Each detailed map is accompanied by pictures and stories that explore the society, culture, and history of each region, giving young readers an immediate sense of place not conveyed in standard atlases. Bite-size, country-by-country facts and stats are included at the start of each chapter for additional knowledge, and a place-name index identifies 7,500 locations around the world. Kids will even learn about popular discussion topics such as globalization, the environment, and the communication revolution in a contemporary introduction section. Together with facts, maps, satellite images, and local stories, this fully updated and revised Children's Illustrated World Atlas is a global yet personal experience and brings together views from all over the world - from Bolivia's bustling markets to carnival in Venice.