A Field Guide to Cheese : How to Select, Enjoy, and Pair the World's Best Cheeses
Book Details
Format
Hardback or Cased Book
ISBN-10
1579659411
ISBN-13
9781579659417
Publisher
Workman Publishing
Imprint
Artisan Books
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Sep 15th, 2020
Print length
272 Pages
Weight
804 grams
Dimensions
24.50 x 19.00 x 2.00 cms
Product Classification:
Reference worksCooking with dairy productsWines
Ksh 3,950.00
Re-Printing
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
The ultimate cheese compendium—the only illustrated cheese guide on the market—with profiles of more than 400 cheeses from around the world, maps of their production, and guides for the perfect pairings.
“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.
—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.
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