A fun and quirky guide to the essential rules for enjoying cheese
"The New Rules of Cheese will empower you to choose a more
flavorful future, one that supports the small dairies and
cheesemakers that further the diverse and resilient landscape we so
desperately need."-Dan Barber, chef and co-owner of Blue Hill NAMED
ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK
REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated
book from a lauded cheesemonger-perfect for all cheese fans, from
newcomers to experts-teaches you how to make a stylish cheese
platter, repurpose nibs and bits of leftover cheese into something
delicious, and expand your cheese palate and taste cheeses
properly. Alongside the history and fundamentals of cheese-making,
you'll even learn why cheese is actually good for you (and doesn't
make you fat!), find enlightenment on the great dairy
debate-pasteurized versus not pasteurized-and improve your cheese
vocabulary with a handy lexicon chart.
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