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| #845616 in Books | Clarkson Potter | 2002-03-05 | 2002-03-05 | Original language:English | PDF # 1 | 10.30 x1.00 x7.70l,2.26 | File type: PDF | 240 pages | ||0 of 0 people found the following review helpful.| Recommended to me by an artisan cheesemaker as a good ...|By Steven J.|Recommended to me by an artisan cheesemaker as a good beginning book. It is all that. Nicely designed and fun to read.|18 of 18 people found the following review helpful.| Sumptuous Book|By Stephen O. Mcallister|This is a beautiful book full of very useful i|.com |Thanks to increased exposure to the world's finest cheeses, Americans are finally learning to love and appreciate this versatile food. But how to enjoy cheese at home? Max McCalman, maître fromager at Manhattan's three-star Picholine restaura
If you’ve ever had genuine farmhouse Cheddar from England, or real Alsatian Munster, or aged Parmigiano-Reggiano, you know that fine hand-crafted cheeses have absolutely nothing to do with the bland, shrink-wrapped, food-colored offerings that evoke school cafeterias. Artisanal cheeses—from luscious triple crèmes to the “boss” blues—are complex and richly rewarding, very similar to fine wines. And these cheeses get even more rewarding...
You can specify the type of files you want, for your device.The Cheese Plate | Max McCalman, David Gibbons. I was recommended this book by a dear friend of mine.
