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The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheesesby Rob Kaufelt
Synopses & Reviews
Not long ago, few restaurants served a cheese course and supermarkets rarely offered anything but generic, mass-produced cheese. Since then, America has become a nation caught in a bewildering but delicious avalanche of cow, sheep, and goat cheeses, including delectable artisanal and farmstead varieties. In this timely new handbook, Rob Kaufelt, cheese purveyor to Manhattan's top restaurants and owner of Murray's Cheese Shop, a Greenwich Village landmark, Murray's Cheese Shop, guides us through the pleasant predicament of choosing from the myriad offerings from around the world.
Sized to slide easily into purse or pocket, The Murray's Cheese Handbook makes it a snap for readers to:
- find taste descriptions, prices, and ratings of any of the hundreds of widely available cheeses Kaufelt has evaluated
- understand the five main types of cheese and get answers to frequently asked questions
- host a cheese tasting
- know when a cheese is at its peak or past its prime
- find lists of top ten cheeses by type and best choices under $5
- learn the right way to serve a cheese course
In the way that Andrea Immer Robinson's Wine Buying Guide and Zagat's made wining and dining simpler and more pleasurable, this practical, passionate handbook opens up a mouthwatering world of creamy, sharp, and tangy delights.
"Kaufelt is the current proprietor of the 65-year-old New York City institution known as Murray's Cheese, a Greenwich Village shop of great renown and pungent aromas. (Thorpe oversees its wholesale department.) In this expertly handled and instructive catalogue, the authors include vital information for each of the 300-plus entries; there are mentions of milk type (denoted with icons of a goat, cow, sheep or water buffalo); country of origin; whether the cheese is raw or pasteurized; and the type (semisoft, firm, etc.). The authors wax poetic and multisyllabic on cheeses familiar and obscure, bloomy and blue. To wit, the entry on La Serena cheese begins, 'Deep in Extremadura, where Merino sheep forage on slate and granite soil, La Serena is a testament to creative seasonal cheesemaking.' And of Shropshire blue: 'It's as if staid Stilton had a more flamboyant twin.' The authors include a glossary and a series of lists and indexes that cover such territory as what cheeses to serve before a meal, top 10 'Most Intimidating Cheeses' (#9: Stinking Bishop), beer and wine pairings, and 'Cheeses to Eat Before You Die.' Readers whose town lacks a decent cheese shop might find their mouths watering in frustration, but taken as literature, it would be semihard to find a finer book of prose poetry. (Sept.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
In this timely new handbook, Rob Kaufelt, cheese purveyor to Manhattan's top restaurants and owner of Murray's Cheese Shop, guides cheese-lovers through the pleasant predicament of choosing from the myriad offerings from around the world. 300 entries.
About the Author
In 1991, ROB KAUFELT bought the original Murrays Cheese Shop. He has since moved the store (just across the street) and ambitiously expanded it. A nationally recognized cheese expert, Rob has appeared on the Food Network and has been profiled in The New Yorker. He lives in New York City.
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