Book description
Learn how to pronounce the names more than 100 types of cheeses and
pair them with wine and food with
The Everything Cheese Book
. Written by a certified "cheese specialist," this book offers
you a chance to learn about the history of cheese, while giving you
insider tips and more than 100 recipes for preparing cheese-related or
cheese-based plates, platters, and hors d'oeuvres.
This
mouth-watering resource shows everyone, from the cheese amateur to the
connoisseur:
- Where and how to buy quality cheese
- How to organize and host cheese parties
- The art of cheesemaking
- How to pair cheese with wine
- How to distinguish several types of cheese by taste, texture,
and smell
With The Everything Cheese Book, you will be well on your way
to becoming a seasoned affineur.
Laura Martinez is a cheese specialist for The Pasta Shop in Berkeley,
California, where she sells a rotating stock of 100-150 gourmet
cheeses from around the world. She also specializes in food writing,
having written about cheese for Market Hall News (a monthly
publication of The Pasta Shop) and the weekly e-letter for the Center
for Urban Education about Sustainable Agriculture (CUESA).
Learn how to pronounce the names more than 100 types of
cheeses and pair them with wine and food with The Everything Cheese
Book. Written by a certified "cheese specialist," this
book offers you a chance to learn about the history of cheese, while
giving you insider tips and more than 100 recipes for preparing
cheese-related or cheese-based plates, platters, and hors d'oeuvres.
This mouth-watering resource shows everyone, from the cheese amateur
to the connoisseur:
- Where and how to buy quality cheese
- How to organize and host cheese parties
- The art of cheesemaking
- How to pair cheese with wine
- How to distinguish several types of cheese by taste, texture,
and smell
With The Everything Cheese Book, you will be well on your way
to becoming a seasoned affineur.
Laura Martinez is a cheese specialist for The Pasta Shop in Berkeley,
California, where she sells a rotating stock of 100-150 gourmet
cheeses from around the world. She also specializes in food writing,
having written about cheese for Market Hall News (a monthly
publication of The Pasta Shop) and the weekly e-letter for the Center
for Urban Education about Sustainable Agriculture (CUESA).
