American Cheese
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The New American Cheese
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Author : Laura Werlin
language : en
Publisher: Harry N. Abrams
Release Date : 2000-04-15
The New American Cheese written by Laura Werlin and has been published by Harry N. Abrams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-04-15 with Cooking categories.
Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of specialty cheesemakers could be found in America. Today, there are more than 200. The New American Cheese takes an indepth look at the art & craft of cheesemaking, includes a history of cheese in this country, & offers 80 inventive recipes showcasing the new cheeses available today.
American Cheese
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Author : Joe Berkowitz
language : en
Publisher: HarperCollins
Release Date : 2020-10-06
American Cheese written by Joe Berkowitz and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-06 with Cooking categories.
From the author of Away with Words, a deeply hilarious and unexpectedly insightful deep-dive into a cultural and culinary phenomenon: cheese. “Who knew it was possible to enjoy reading about cheese as much as eating it? Remarkably entertaining, deeply insightful, and downright hilarious, American Cheese goes far beyond the plastic yellow slices we all know, and some love, revealing a community as quirky, passionate, and creative as the cheese they put into the world.” — Jim Gaffigan, comedian/actor and New York Times bestselling author of Food: A Love Story Joe Berkowitz loves cheese. Or at least he thought he did. After stumbling upon an artisinal tasting at an upscale cheese shop one Valentine’s Day, he realized he’d hardly even scratched the surface. These cheeses were like nothing he had ever tasted—a visceral drug-punch that reverberated deliciousness—and they were from America. He felt like he was being let in a great cosmic secret, and instantly he was in love. This discovery inspired Joe to embark on the cheese adventure of a lifetime, spending a year exploring the subculture around cheese, from its trenches to its command centers. He dove headfirst into the world of artisan cheese; of premiere makers and mongers, cave-dwelling affineurs, dairy scientists, and restauranteurs. The journey would take him around the world, from the underground cheese caves in Paris to the mountains of Gruyere, leaving no curd unturned, all the while cultivating an appreciation for cheese and its place in society. Joe’s journey from amateur to aficionado eventually comes to mirror the rise of American cheese on the world stage. As he embeds with Team USA at an international mongering competition and makes cheese in the experimental vats at the Dairy Research Center in Wisconsin, one of the makers he meets along the way gears up to make America’s biggest splash ever at the World Cheese Awards. Through this odyssey of cheese, an unexpected culture of passionate cheesemakers is revealed, along with the extraordinary impact of one delicious dairy product.
American Cheese Varieties
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Author : Harry L. Wilson
language : en
Publisher:
Release Date : 1965
American Cheese Varieties written by Harry L. Wilson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1965 with Cheddar cheese categories.
Making American Cheese On The Farm For Home Consumption
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Author : Harry Lawrence Wilson
language : en
Publisher:
Release Date : 1934
Making American Cheese On The Farm For Home Consumption written by Harry Lawrence Wilson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1934 with Agriculture categories.
Making American Cheese On The Farm
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Author : Clarence Monroe Gere
language : en
Publisher:
Release Date : 1924
Making American Cheese On The Farm written by Clarence Monroe Gere and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1924 with Cheese categories.
American Cheeses
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Author : Clark Wolf
language : en
Publisher: Simon and Schuster
Release Date : 2008-12-09
American Cheeses written by Clark Wolf and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-09 with Cooking categories.
A descriptive survey of top-selected American cheeses celebrates the craft of artisanal cheese-making while sharing stories about how the nation's exceptional cheeses are manufactured, stored, and enjoyed.
It S Not You It S Brie
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Author : Kirstin Jackson
language : en
Publisher: Penguin
Release Date : 2012-11-06
It S Not You It S Brie written by Kirstin Jackson and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-06 with Cooking categories.
There’s more to American cheese than tangerine orange or white bricks. In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us “backstage” into underground caves, into funky scents and traditions that link today’s cheese makers to American history. You’ll meet the people who dedicate their lives to artisan cheese—from those who run generations-old family farms to others who ditched their day job to start a dairy. Jackson groups the cheeses into sixteen styles ranging from American Originals to Mixed Milk, explaining how each one’s unique flavors, appearance, and production practices have come to define its style. Featured cheeses include Queso Oaxaqueño, a Mexican-style cheese hand-stretched in California; Scholten Weybridge, a double-crème made in Vermont from the milk of a rare Dutch Belted cow; and River’s Edge Mayor of Nye Beach, a funky washed-rind goat’s milk that knocks its French rivals out of the water. Beer, wine, and food pairing suggestions round out each profile, along with recipes that use every cheese style in refreshing new ways, from Gouda Almond Toffee to Landaff and Celery Root Beer Soup.
Cheddar
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Author : Gordon Edgar
language : en
Publisher: Chelsea Green Publishing
Release Date : 2015-10-01
Cheddar written by Gordon Edgar and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-01 with Cooking categories.
One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing. Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society. More than that, though, cheddar actually holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths. Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well equipped to take readers on a tour through the world of cheddar. For more than fifteen years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock, and progressive politics. His fresh perspectives on such a seemingly common topic are as thought provoking as they are entertaining.
The Bacterial Flora Of American Cheese
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Author : John Weinzirl
language : en
Publisher:
Release Date : 1899
The Bacterial Flora Of American Cheese written by John Weinzirl and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1899 with categories.
American Cheese
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Author : Alabama Polytechnic Institute. Extension Service
language : en
Publisher:
Release Date : 1943
American Cheese written by Alabama Polytechnic Institute. Extension Service and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1943 with categories.