The New Rules of Cheese: A Freewheeling and Informative Guide

Saxelby, Anne:

ISBN 10: 1984857894 / ISBN 13: 9781984857897

Published by Ten Speed Press 10.2020., 2020

About this Item

160 Seiten Gutes Exemplar, geringe Gebrauchsspuren, Cover/SU berieben/bestoßen, innen alles in Ordnung; Good copy, light signs of previous use, cover/dust jacket shows some rubbing/wear, interior in good condition B230901ah62 ISBN: 9781984857897 Sprache: Englisch Gewicht in Gramm: 337.

Seller Inventory # 665904

Bibliographic Details

• Title: The New Rules of Cheese: A Freewheeling and Informative Guide
• Publisher: Ten Speed Press 10.2020.
• Publication Date: 2020
• Language: English
• ISBN 10: 1984857894
• ISBN 13: 9781984857897
• Binding: Hardcover
• Condition: Gut
• Weight: 337 grams
• Seller catalogs:
  • Englischsprachige Bücher

About this title

Synopsis

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.

About the Author

Anne Saxelby is the founder of Saxelby Cheesemongers, Manhattan's first cheese shop dedicated to American artisanal cheese. She started out at Murray's and apprenticed in France and the U.S., and she has a wholesale business catering to more than a hundred Manhattan restaurants.