World Cheese Book

Author: DK

Publisher: Dorling Kindersley Ltd

ISBN: 0241236975

Category: Cooking

Page: 352

View: 8167

Now PDF. Explore cheese in its many glorious varieties - the science, the smells, the succulence! The grandest fromages, the finest Feta, the most delicious Manchego: celebrate the glorious variety, quality and pleasure of great cheeses from around the world. You'll find detailed profiles of over 750 cheeses from France to Australia. Develop an in-depth understanding of different cheese - from its provenance, to the producers, science, smells, how to savour each taste and even step-by-steps on how to make cheese. This updated edition reflects growing trends such as interest in American and Asian varieties which no cheese board is complete without. No cheese lover should be without it!
Posted in Cooking

World Cheese Book

Author: Juliet Harbutt

Publisher: Penguin

ISBN: 0756662184

Category: Cooking

Page: 352

View: 2136

The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an indepth understanding of the world of cheese - the science, the smells, the succulence. The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.
Posted in Cooking

World Cheese Book

Author: Dorling Kindersley Publishing Staff

Publisher: N.A

ISBN: 9780241186572

Category: Cheese

Page: 352

View: 1996

Explore cheese in its many glorious varieties - the science, the smells, the succulence! The grandest fromages, the finest Feta, the most delicious Manchego: celebrate the glorious variety, quality and pleasure of great cheeses from around the world. You'll find detailed profiles of over 750 cheeses from France to Australia. Develop an in-depth understanding of different cheese - from its provenance, to the producers, science, smells, how to savour each taste and even step-by-steps on how to make cheese. This updated edition reflects growing trends such as interest in American and Asian varieties which no cheese board is complete without. No cheese lover should be without it!
Posted in Cheese

Die Mäuse-Strategie für Manager

Veränderungen erfolgreich begegnen

Author: Spencer Johnson

Publisher: Ariston

ISBN: 3641191874

Category: Business & Economics

Page: 104

View: 3086

WHO MOVED MY CHEESE? Die wichtigsten Mäuse-Strategien Spencer Johnsons erfolgreiche Mäuse-Fabel hat sich weltweit über 25 Millionen mal verkauft und unzähligen Menschen gezeigt, wie man erfolgreich mit Veränderungen umgehen und ihnen mit Mut und Gelassenheit begegnen kann. Nun gibt es den Bestseller mit den besten Erfolgsstrategien der Mäuse auch als E-Book.
Posted in Business & Economics

Der Käse und die Würmer

die Welt eines Müllers um 1600

Author: Carlo Ginzburg

Publisher: N.A

ISBN: 9783803124449

Category: Christian heresies

Page: 204

View: 9409

Posted in Christian heresies

Di Bruno Bros. House of Cheese

A Guide to Wedges, Recipes, and Pairings

Author: Tenaya Darlington

Publisher: Hachette UK

ISBN: 0762448334

Category: Cooking

Page: 240

View: 1810

Peek behind Philadelphia's largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. The store's resident cheese blogger, Madame Fromage, brings to life 170 of the world's greatest artisan cheeses, drawing on stories and knowledge from the store's third-generation owners. The book offers 30 recipes, from Cheddar Ale Soup to Rogue River Sushi, along with a dairy lexicon, notes on how to taste cheese, and a variety of themed boards: a Fireside Party, an All-Goat Blow-Out, and a selection of Desk Bento. Beautiful four-color photographs serve to put names with wheels and wedges of cheese.
Posted in Cooking

Neue deutsche Küche

Author: Frank Rosin

Publisher: N.A

ISBN: 9783831024353

Category:

Page: 224

View: 4921

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The Oxford Companion to Cheese

Author: N.A

Publisher: Oxford University Press

ISBN: 0199330905

Category: Cooking

Page: N.A

View: 4315

Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Posted in Cooking

Käse

Author: Willem Elsschot

Publisher: N.A

ISBN: 9783293203372

Category:

Page: 141

View: 412

Posted in

What if? Was wäre wenn?

Wirklich wissenschaftliche Antworten auf absurde hypothetische Fragen

Author: Randall Munroe

Publisher: Albrecht Knaus Verlag

ISBN: 364114311X

Category: Nature

Page: 368

View: 7844

Endlich erfindet wieder jemand das Pop-Science-Erklärbuch neu! Wenn xkcd.com einen neuen Science Cartoon postet, vibriert das Internet. Sein Blog What if, auf dem der Physiker Randall Munroe jede Woche scheinbar unsinnige Fragen mit exakter Wissenschaft und genialen Strichmännchen beantwortet, ist Kult. Wie lange würde es dauern, bis wir merken würden, dass sich der Erdumfang verändert? Was wäre, wenn der gesamte Niederschlag in einem – quasi omnidirektionalen - Überschall-Regentropfen fiele? Endlich auch als Buch und endlich auf Deutsch!
Posted in Nature

Cheese

A Global History

Author: Andrew Dalby

Publisher: Reaktion Books

ISBN: 1861897057

Category: Cooking

Page: 128

View: 3328

Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why. In bite-sized chapters well-known food historian Andrew Dalby tells the true and savory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and even the story of how loyal cheese lover Samuel Pepys saved his parmesan from the great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods, and he suggests that our passion for cheese may even lay behind the early establishment of global trade. Packed with entertaining cheese facts, anecdotes, and images, Cheese also features a selection of historic recipes. For those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack of a book.
Posted in Cooking

Die Widerspenstigkeit des Glücks

Roman

Author: Gabrielle Zevin

Publisher: Diana Verlag

ISBN: 3641126320

Category: Fiction

Page: 288

View: 3530

Ein bezaubernder Roman und ein modernes Märchen Amelia ist Verlagsvertreterin und lernt dabei die eigenwilligsten Buchhändler kennen. Genau so einer ist A. J. Fikry. In seinem Herzen haben nur turmhohe Bücherstapel Platz. Bis er einen ungebetenen Gast entdeckt: Eines Morgens sitzt die zweijährige Waise Maya in der Kinderbuchecke seiner Buchhandlung. Gegen seinen Willen nimmt sich A. J. des kleinen Mädchens an, das sein Leben kurzerhand auf den Kopf stellt. Und auch Amelia wird er nicht so schnell vergessen können ...
Posted in Fiction

The World Encyclopedia of Cheese

Author: Juliet Harbutt

Publisher: N.A

ISBN: 9781843099604

Category: Cheese

Page: 256

View: 6584

An fully illustrated reference to the cheeses of the world, with expert descriptions of the color, texture, taste and background of each one. It also includes a superb selection of 100 step-by-step cheese recipes from all over the world, including soups, savories, salads, main meal cheese dishes, pizzas, pastas, and even desserts and bakes.
Posted in Cheese

Artisan Cheese Making at Home

Techniques and Recipes for Mastering World-Class Cheese

Author: Mary Karlin

Publisher: Ten Speed Press

ISBN: 1607740443

Category: Cooking

Page: 256

View: 8716

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process. From the Hardcover edition.
Posted in Cooking

Glynn Christian's world guide to cheese

Author: Glynn Christian,Bruno Battistotti

Publisher: N.A

ISBN: 9780852233337

Category: Cooking

Page: 168

View: 2499

Posted in Cooking

Global Cheesemaking Technology

Cheese Quality and Characteristics

Author: Photis Papademas,Thomas Bintsis

Publisher: John Wiley & Sons

ISBN: 1119046157

Category: Science

Page: 496

View: 8068

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Posted in Science

The Whole Fromage

Adventures in the Delectable World of French Cheese

Author: Kathe Lison

Publisher: Broadway Books

ISBN: 0307452077

Category: Cooking

Page: 288

View: 2313

An Amazon 2013 Best of the Year Pick The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world. With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France. From the Trade Paperback edition.
Posted in Cooking