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2 Burnside Cooking and Food- Dairy and Eggs

American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them

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American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them Cover

 

Synopses & Reviews

Publisher Comments:

In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion.

In American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them, Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections — The Northeast and New England, The South, The Middle West, The Wild West — he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities. Each profile lists the kinds of cheeses available and contact information for producers and farms. At the end of each regional section is a selection of delectable recipes that showcase the best cheese of that area, from A Perfect Pimento Cheese of the American South to Blue Cheese Pralines from the Grand Hotel on Mackinac Island in Michigan.

Synopsis:

A renowned restauranteur and food consultant shares his passion and expertisein this indispensable guide to great American cheeses.

About the Author

Clark Wolf has more than 25 years of experience in the food industry and is the founder and president of Clark Wolf Company, a New-York based food and restaurant consulting firm. His clients include major hotel companies like Loews and Sheraton, venerable institutions like The Kennedy Center, Lincoln Center, and the Guggenheim Museum, and restaurants like Smith & Wollensky and Bradley Ogden at Caesar's Palace. He is a contributing authority to Food Arts magazine, and has written for Forbes and Cook's Magazine; he was The Cheese Wizard on AOL's website, Thrive. Wolf has appeared on CNN, Food Network and CNBC. He lectures and gives seminars to chefs' associations, food professionals, cooking and food service students and industry groups from California to Paris on subjects ranging from food trends, speciality foods, retaurants and marketing to restaurant real estate and finance. Since 1996 he has served as Chair of the Advisory Committee to New York University's Department of Nutrtition.

Table of Contents

Contents

Introduction: Learning to Taste 1

What Kind of Food Is Cheese? 8

How Cheese Happens 10

Specialty, Artisan, and Farmstead Cheeses 12

How to Buy, Store, and Serve Cheese 14

The Families of Cheese 21

How Much Is That Goat Cheese in the Window? (or, Take Me to Your Liter) 26

This with That: Accompaniments and Pairings 32

What the Heck Is Rennet? 34

It's a Process 35

Intolerance 36

Wrapping, Rinds, and Ripening 38

My Favorite Cheesemongers 40

Hotbeds and Bastions of Cheese Culture 43

The Northeast and New England 45

The South 107

The Middle West 147

The Wild West 183

Awards, Accolades, and Endorsements 253

Awards 254

Resources 255

Festivals 256

Metric and Other Equivalencies 257

Index 259

Product Details

ISBN:
9780684870021
Author:
Wolf, Clark
Publisher:
Simon & Schuster
Photographer:
Mitchell, Scott
Author:
Mitchell, Scott
Subject:
Specific Ingredients - Dairy
Subject:
Regional & Ethnic - American - General
Subject:
Essays
Subject:
Dairy
Subject:
Cookery (Cheese)
Subject:
Cheese
Subject:
Cheese -- United States.
Subject:
Cooking and Food-Dairy and Eggs
Copyright:
Publication Date:
20081231
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
288
Dimensions:
9.25 x 6.125 in

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Related Subjects

Cooking and Food » By Ingredient » Dairy and Eggs » General

American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them Used Hardcover
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Product details 288 pages Simon & Schuster - English 9780684870021 Reviews:
"Synopsis" by , A renowned restauranteur and food consultant shares his passion and expertisein this indispensable guide to great American cheeses.
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