Book description
An accessible guide to selecting, cooking with, and making cheese
From a pungent Gorgonzola to the creamiest Brie, the world of cheese
involves a vocabulary of taste second only to wine. With the rise of
artisanal cheeses, this once humble food made from curdled milk is now
haute cuisine. And to make the new world of cheese less intimidating,
Laurel Miller and Thalassa Skinner have created a handy primer to
selecting cheese, pairing cheese with wine, cooking with cheese, and
making cheese. In Cheese For Dummies, everyday cheese lovers
will learn how to become true cheese connoisseurs.
Not only will readers get a look at how different cheeses are made
around the world, in Cheese For Dummies, they'll develop enough
of a palate to discern which cheese is right for them.
- Explains how to assemble the perfect cheese plate
- Includes recipes for cooking with cheese
- Details how to make five cheeses, including Mozzarella, Chevre,
and Ricotta
- Supplemented with a 16-page photo insert
With artisanal and imported cheeses now common to mainstream grocery
stores, the everyday cheese lover needs more than simply his nose to
make the best choice. Offering wise (and delicious!) advice on every
page, Cheese For Dummies is a guide for anyone interested in
making every mealtime with cheese a special occasion.
