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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products

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American Cheeses - The Best Regional, Artisan, and Farmhouse Cheeses, (Paperback) Loot Price: R453
Discovery Miles 4 530
You Save: R63 (12%)
American Cheeses - The Best Regional, Artisan, and Farmhouse Cheeses, (Paperback): Clark Wolf

American Cheeses - The Best Regional, Artisan, and Farmhouse Cheeses, (Paperback)

Clark Wolf; Photographs by Scott Mitchell

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List price R516 Loot Price R453 Discovery Miles 4 530 You Save R63 (12%)

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In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion.

In "American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them," Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections -- The Northeast and New England, The South, The Middle West, The Wild West -- he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities. Each profile lists the kinds of cheeses available and contact information for producers and farms. At the end of each regional section is a selection of delectable recipes that showcase the best cheese of that area, from A Perfect Pimento Cheese of the American South to Blue Cheese Pralines from the Grand Hotel on Mackinac Island in Michigan.

General

Imprint: Simon & Schuster
Country of origin: United States
Release date: February 2012
First published: February 2012
Authors: Clark Wolf
Photographers: Scott Mitchell
Dimensions: 231 x 155 x 20mm (L x W x T)
Format: Paperback - Trade
Pages: 288
ISBN-13: 978-1-4516-8790-3
Categories: Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with dairy products
Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products
Books > Food & Drink > National & regional cuisine
LSN: 1-4516-8790-7
Barcode: 9781451687903

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