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Cheese: A Connoisseur's Guide to the World's Best

by

Cheese: A Connoisseur's Guide to the World's Best Cover

 

Synopses & Reviews

Publisher Comments:

Filled with indispensable information from Americas foremost authority, Max McCalman, Cheese: A Connoisseurs Guide to the Worlds Best is your road map to exploring the world of fine cheese. As the maître fromager at New Yorks acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed The Cheese Plate, McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the worlds best cheeses—and only the best—complete with all the practical information you could need and all the fascinating details you could want.

An incredible variety of real cheeses from around the world—including right here in the United States—are becoming more widely available. From distinguished Cabrales to oozing Reblochon and buttery Fontina dAosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Cheese is the ultimate guide to doing just that. Profiles of the cheeses include not only McCalmans evocative descriptions but fascinating information on how each cheese is made, who the best producers are, similar cheeses to seek out, and even tips on what time of year the cheese is at its peak, how to store it, and how to serve it for maximum enjoyment.

Of course, wine is cheeses favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese.

From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the worlds cheesemakers have to offer.

Review:

"Domestic production of quality artisanal cheeses is on the rise, and the recent opening of the Artisanal Cheese Center in New York has helped make these and traditional European farmstead cheeses even more widely available. McCalman takes credit for spearheading this American cheese revolution through his work at the New York restaurants Picholine and Artisanal. While his and Gibbons's first book, 2002's The Cheese Plate, was highly regarded by industry professionals as a practical guide to serving European-style cheese courses and selecting astute wine pairings, this new work aims to be what the Parker Guide is for wine — complete with a numeric rating scale — for would-be connoisseurs. It provides detailed notes on producers, taste and appearance, stages of ripeness and seasonal availability, as well as pairing suggestions on nearly twice as many unique and wonderful cheeses as the previous book. Unfortunately, the cheeses are arranged alphabetically rather than regionally, limiting the book's utility as a reference. Granted, Cheese does not profess to be comprehensive like Steve Jenkins's unrivaled Cheese Primer, but rather an elite selection, or cheese 'Hall of Fame.' In the end, it succeeds more as a beautiful glossy catalogue to the Artisanal Cheese Center than as an introductory text. (On sale Aug. 9)" Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

"Cheese" brings cheese lovers up to date and delves even deeper into the upper echelons of cheese, focusing on the 200 best varieties. In addition it offers recommendations for the best wine pairings and tips for shopping and storage, as well as advice on assembling a perfect cheese plate.

About the Author

Max McCalman is the unofficial spokesperson for fine cheese in the United States, featured in everything from the New York Times and Food & Wine to Queer Eye for the Straight Guy. He is the maître fromager of the Artisanal Restaurant Group: Terrance Brennans three-star restaurant Picholine, Artisanal Brasserie & Fromagerie, and the Artisanal Cheese Center in New York City. McCalman is also Dean of Curriculum at the Artisanal Cheese Center and has taught at many venues, including the Culinary Institute of America, the Institute for Culinary Education, and the New School. He lives in New York City with his daughter, Scarlett.

David Gibbons, a freelance writer, was coauthor with Max McCalman of The Cheese Plate, which was nominated for both James Beard and IACP awards, and was also the writer for Overstreets New Wine Guide and Colin Cowies Dinner After Dark. He lives in New York City.

Product Details

ISBN:
9781400050345
Author:
Mccalman, Max
Publisher:
Clarkson Potter Publishers
Author:
McCalman, Max
Author:
Gibbons, David
Author:
Max McCalman and David Gibbons
Subject:
General
Subject:
Cheese
Subject:
Varieties
Subject:
Specific Ingredients - Dairy
Subject:
Cheese -- Varieties.
Subject:
Reference
Subject:
Cooking and Food-Dairy and Eggs
Copyright:
Publication Date:
20050831
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
200 4-COLOR PHOTOS
Pages:
304
Dimensions:
10.3 x 7.78 x 0.9 in 2.5 lb

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Related Subjects

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

Cheese: A Connoisseur's Guide to the World's Best Used Hardcover
0 stars - 0 reviews
$17.50 In Stock
Product details 304 pages Clarkson N Potter Publishers - English 9781400050345 Reviews:
"Publishers Weekly Review" by , "Domestic production of quality artisanal cheeses is on the rise, and the recent opening of the Artisanal Cheese Center in New York has helped make these and traditional European farmstead cheeses even more widely available. McCalman takes credit for spearheading this American cheese revolution through his work at the New York restaurants Picholine and Artisanal. While his and Gibbons's first book, 2002's The Cheese Plate, was highly regarded by industry professionals as a practical guide to serving European-style cheese courses and selecting astute wine pairings, this new work aims to be what the Parker Guide is for wine — complete with a numeric rating scale — for would-be connoisseurs. It provides detailed notes on producers, taste and appearance, stages of ripeness and seasonal availability, as well as pairing suggestions on nearly twice as many unique and wonderful cheeses as the previous book. Unfortunately, the cheeses are arranged alphabetically rather than regionally, limiting the book's utility as a reference. Granted, Cheese does not profess to be comprehensive like Steve Jenkins's unrivaled Cheese Primer, but rather an elite selection, or cheese 'Hall of Fame.' In the end, it succeeds more as a beautiful glossy catalogue to the Artisanal Cheese Center than as an introductory text. (On sale Aug. 9)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , "Cheese" brings cheese lovers up to date and delves even deeper into the upper echelons of cheese, focusing on the 200 best varieties. In addition it offers recommendations for the best wine pairings and tips for shopping and storage, as well as advice on assembling a perfect cheese plate.
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