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1 Burnside Cooking and Food- Historical Food and Cooking

Cheesemonger: A Life on the Wedge


Cheesemonger: A Life on the Wedge Cover

ISBN13: 9781603582377
ISBN10: 1603582371
Condition: Standard
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Only 1 left in stock at $10.50!


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Average customer rating based on 2 comments:

fflo, January 1, 2011 (view all comments by fflo)
What fun. Cheesepertise, irreverent autobio, and nothing snobby about it.
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hdang.sea, November 5, 2010 (view all comments by hdang.sea)
Making cheese is something very cultural relating to the Europe
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Product Details

Edgar, Gordon
Chelsea Green Publishing Company
Edgar, Gordon
Cheese industry -- United States.
Specific Ingredients - Dairy
Agriculture & Food
Cooking and Food-Dairy and Eggs
Publication Date:
Grade Level:
9 x 6 in

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Related Subjects

Business » General
Cooking and Food » By Ingredient » Dairy and Eggs » General
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » Sociology » Agriculture and Food

Cheesemonger: A Life on the Wedge Used Trade Paper
0 stars - 0 reviews
$10.50 In Stock
Product details 256 pages Chelsea Green Publishing Company - English 9781603582377 Reviews:
"Publishers Weekly Review" by , "Beginning with the Antique Gruyere that awoke his sleeping palate to the wonders and possibilities of cheese, professional cheesemonger Edgar recounts the path that landed him behind the cheese counter of a San Francisco co-op. Armed with a healthy disdain for pretentiousness and a liberal attitude rooted in punk rock and activism, Edgar provides engaging, illuminating essays on the intricacies of cheese and its production — from milk to the use of hormones to methods of farming — as well as profiles of well-known varieties; he even makes room for oft-maligned American Cheese (Edgar himself was raised on Velveeta and Kraft Singles), as well as entertaining digressions on crazy customers. Unfortunately, Edgar's asides can irritate as often as they inform, repeating his thoughts on issues like the logistics of food cooperatives and challenges facing the nation's milk producers. Edgar's passion for the subject, including its politics and social implications, is unassailable, and should give readers a new perspective on their favorite wedge of fromage. The book works best as a bulletin from the front lines, rather than a guide to distinguishing Cashel from Maytag Blue; it should prove most interesting to locavores, fellow cheesemongers, and those interested in the U.S. food industry." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "Gordon Edgar, punkster turned cheesemonger, has a knack for telling stories and crams his passion, wry humor, and knowledge into every page. It's such a treat to read that as I neared the end, I started to ration the pages to make it last longer."
"Review" by , "All I can say is this, if Randall Grahm, of Bonny Doon, would have discovered cheese before wine, he would have written this book. Cheesemonger is witty, insightful, and utterly packed with passion and fine humor. This book now goes on the 'required reading' list for my entire staff!"
"Review" by , "Smart, compassionate, and fun to read, Cheesemonger took my by surprise! Who would expect the memoir of a cheese man to be so fascinating, playful, and refreshing? It's great to hear a voice on food from the punk route, and Gordon Edgar brings a fresh and important perspective that we could all use for hand-made foods, those that aren't, and the people who buy them." Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets and What We Eat When We Eat Alone
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