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The Wrecking Crew: The Inside Story of Rock and Roll's Best-Kept Secret
Kent HartmanKent Hartman 9780312619749

$7.50

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2	Local Warehouse	Cooking and Food- Dairy and Eggs

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Used, Hardcover, $13.95

Other titles in the Connoisseur's Guides series:

The Cheese Companion (Connoisseur's Guides)

by Judy Ridgway

ISBN13: 9780762419562
ISBN10: 0762419563
Condition: Standard
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Synopses & Reviews

Publisher Comments:

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world’s most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese’s pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

Synopsis:

"From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the"

About the Author

Judy Ridgway has written more than 55 books on food and wine. She lives in Brighton, England.

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Average customer rating based on 2 comments:

: jahatch, January 17, 2009 (view all comments by jahatch)
This great book will teach you all you need to know about putting together a cheese party. Even without a party you will find it a wonderful resource and an inspiring read.
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: jlsrpierce, June 4, 2008 (view all comments by jlsrpierce)
I make cheese as a hobby and borrowed this book from my local library to review it for a website and cheese forum I run called CheeseForum org.

The Cheese Companion is a small 1 in/2 cm thick hardcover reference type book published in 1999 with 224 glossy color pages. 20% of the pages are sections on intro/history/how made/classifying sections and 80% is the cheese directory with 1-2 pages and pictures of just over 100 different cheeses with a few cooking recipes snuck in. I find Juliet Harbutt’s books more detailed and encompassing.
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Product Details

ISBN:: 9780762419562
Foreword:: Weinzweig, Art
Publisher:: Running Press Book Publishers
Foreword by:: Weinzweig, Art
Foreword:: Weinzweig, Art
Author:: Ridgway, Judy
Subject:: Specific Ingredients - Dairy
Subject:: Agriculture - General
Subject:: General Cooking
Subject:: Cooking and Food-Dairy and Eggs
Edition Description:: Trade Paper
Series:: Connoisseur's Guides
Publication Date:: 20041031
Binding:: TRADE PAPER
Language:: English
Illustrations:: Y
Pages:: 160
Dimensions:: 900x600

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