Complete Illustrated Guide To Cheeses A Comprehensive Visual Identifier to Over 470 Cheeses of the World and How to Cook with Them, Shown in 280 Photographs

Name: Complete Illustrated Guide To Cheeses
Author: Juliet Harbutt

Auteur: Juliet Harbutt

Taal: Engels

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Auteur: Juliet Harbutt

Engels
Paperback
9781843094524
01 november 2013
160 pagina's

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Juliet Harbutt

Juliet Harbutt, author of The World Cheese Book, is the world's most highly respected cheese expert. Born in New Zealand, she moved to Britain in 1984 and founded Jeroboams wine and cheese shop, reputably one of Britain's finest, offering more than 250 French and British artisan cheeses. She also designed and ran seminars for retailers, wholesalers, and many Relais & Châteaux Hotels throughout Britain. Her expertise was recognized by the French, who made her a member of the Guilde Internationale des Fromagers, Confrérie de Saint-Uguzon. In July 1991, she sold her interest in Jeroboams to concentrate on writing, consultancy, and lecturing.

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Samenvatting

Everything you need to know about cheese, with information on taste and texture, as well as advice on choosing and using. It features classic and modern cheeses, covering major producers such as France, Italy, England, Denmark, the USA, Australia and New Zealand, as well as the smaller output from countries such as Belgium, Germany and India. You can find out which cheeses are pasteurized, unpasteurized or vegetarian, and discover the best use for each cheese, such as grilling and baking, or added to sauces or salads. It includes expert advice on how to select the ideal cheese for cooking or eating, how to create the perfect cheeseboard, how to serve cheese, and how to store it. It is the only reference book on cheese that you will ever need. One food; so many subtleties of taste and texture. This book provides authoritative advice on cooking, eating, serving and storing cheese, and which wines to serve with cheese. It contains a survey of the world's classic and modern varieties, from French Abbaye de Belloc, through English Blue Vinny, Italian Caciocavallo, Welsh Caerphilly and Swiss Emmental, to Spanish Zamorano. Each cheese is accompanied by notes about its taste, appearance and texture, and whether it is pasteurized, unpasteurized or vegetarian. With over 280 identification photographs, the book will help you to explore the subtlety, diversity and versatility of this delicious food.

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Inhoud

Taal: en
Bindwijze: Paperback
Oorspronkelijke releasedatum: 01 november 2013
Aantal pagina's: 160
Illustraties: Met illustraties

Betrokkenen

Hoofdauteur: Juliet Harbutt
Hoofduitgeverij: Hermes House

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Extra groot lettertype: Nee
Verpakking breedte: 228 mm
Verpakking hoogte: 15 mm
Verpakking lengte: 297 mm
Verpakkingsgewicht: 816 g

EAN

EAN: 9781843094524

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Categorieën: Kookboeken

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Taal: Engels
Boek, ebook of luisterboek?: Boek
Beschikbaarheid: Leverbaar
Studieboek of algemeen: Algemene boeken

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