Greek Cheeses
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Greek Cheeses
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Author : Emmanuel M. Anifantakis
language : en
Publisher:
Release Date : 1991
Greek Cheeses written by Emmanuel M. Anifantakis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Cheese categories.
The Complete Idiot S Guide To Cheeses Of The World
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Author : Jeanette Hurt
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2008-04-01
The Complete Idiot S Guide To Cheeses Of The World written by Jeanette Hurt and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-01 with Cooking categories.
Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese. * Over the past two decades, the quality, availability and popularity of artisan cheeses has grown * Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years * 1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties
Flavours Of Greece
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Author : Rosemary Barron
language : en
Publisher: Grub Street Cookery
Release Date : 2011-07-14
Flavours Of Greece written by Rosemary Barron and has been published by Grub Street Cookery this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-14 with Cooking categories.
The New York Times Editors’ Choice collection of recipes featuring the seasonal foods and flavors of Greek and Mediterranean cuisine. The classic cookbook of Greek cuisine, Rosemary Barron’s Flavours of Greece is regarded as the most authentic and authoritative collection of Greek recipes. Food explorers and cooks of all levels will enjoy more than 250 regional and national specialties—from the olives, feta, and seafood of mezes; to delicate lemon broths, hearty bean soups, grilled meats and fish, baked vegetables and pilafs; to fragrant, gooey honey pastries. Based on decades of research and refinement from Barron’s legendary cooking schools on the island of Crete and in Santorini, these delicious recipes have set the standard for contemporary Greek cuisine, showcasing seasonal foods and flavors perfect for informal eating with family, friends, and entertaining.
The Oxford Companion To Cheese
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Author :
language : en
Publisher: Oxford University Press
Release Date : 2016-10-25
The Oxford Companion To Cheese written by and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-25 with Cooking categories.
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Cheese For Dummies
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Author : Culture Magazine
language : en
Publisher: John Wiley & Sons
Release Date : 2012-08-02
Cheese For Dummies written by Culture Magazine and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-02 with Cooking categories.
An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs. Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them. Explains how to assemble the perfect cheese plate Includes recipes for cooking with cheese Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.
Feta Related Cheeses
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Author : R. K. Robinson
language : en
Publisher: CRC Press
Release Date : 1996-05-12
Feta Related Cheeses written by R. K. Robinson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-05-12 with Technology & Engineering categories.
Feta cheese has become popular in recent years as part of a broad consumer demand for ethnic foods which are perceived to be natural, wholesome, and tasty. Today Feta cheese is readily available in the cheese section of most food retailers. This book provides a detailed guide to Feta and other white brined cheese: raw materials, processes, manufacture, equipment, and packaging. Both traditional and modern industrial methods are covered. Specifications, chemistry, microbiology and sensory considerations are also examined. The book is well illustrated with flow charts, diagrams, photographs and microphotographs. Extensive technical reference data is provided in the many tables. The authors are all specialists in cheese and other dairy products. This is a basic guide and reference for dairy product and other food product personnel involved in product development and processing. Copies are now available for prompt delivery. An order form follows the detailed table of contents on the reverse. From the Preface White brined cheeses are the main varieties of cheese consumed in the Middle East and along the shores of the Mediterranean, and yet the literature describing the manufacture and/or properties of the major types is extremely sparse. The aim of this book is to provide a detailed guide to the cheeses in this category, and to review the available information relating to their production, their maturation and their distribution to the consumer. In most cases, the cheese are still produced on a small scale, and only one variety, Feta, has achieved real popularity outside its land of origin. One of the reasons for this single success is the degree of mechanization that can now be employed in the manufacture of Feta, including the latest technological developments such as ultra-filtration.
Milk Beyond The Dairy
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Author : Harlan Walker
language : en
Publisher: Oxford Symposium
Release Date : 2000
Milk Beyond The Dairy written by Harlan Walker and has been published by Oxford Symposium this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.
Greece
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Author : Jill Dubois
language : en
Publisher: Cavendish Square Publishing, LLC
Release Date : 2013-08-01
Greece written by Jill Dubois and has been published by Cavendish Square Publishing, LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-01 with Juvenile Nonfiction categories.
This book introduces the geography, history, economics, culture, and people of the Mediterranean country of Greece. All books of the critically-acclaimed Cultures of the World� series ensure an immersive experience by offering vibrant photographs with descriptive nonfiction narratives, and interactive activities such as creating an authentic traditional dish from an easy-to-follow recipe. Copious maps and detailed timelines present the past and present of the country, while exploration of the art and architecture help your readers to understand why diversity is the spice of Life.
The Competitive Advantage Of Greece
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Author : Ioannis Konsolas
language : en
Publisher: Routledge
Release Date : 2017-10-05
The Competitive Advantage Of Greece written by Ioannis Konsolas and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-05 with Business & Economics categories.
This title was first published in 2002: This compelling text is the first major application of Michael Porter's diamond framework to identify the sources of national competitive advantage in the case of Greece. Offering a useful evaluation of Porter's theory through an extensive literature review, the book also draws on empirical evidence from five selected Greek industries. It also provides information and commentary on many aspects of the Greek economy, its historical evolution and its current trends. International and Greek investors, international organizations, business consultants and financial institutions will certainly benefit from this analysis of the Greek economic environment. Moreover, universities and researchers will be interested in the evidence supporting or refuting parts of the widely used and cited "diamond" framework.
The World Of Ancient Greece 2 Volumes
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Author : Michael Lovano
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2019-12-02
The World Of Ancient Greece 2 Volumes written by Michael Lovano and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-02 with History categories.
This book opens the world of the ancient Greeks to all readers through easily accessible entries on topics essential to understanding Greek high culture and daily life. The ancient Greeks provided the foundation for Western civilization. They made significant advances in science, mathematics, philosophy, literature, and government. While many readers might have heard of Plato and Aristotle, however, or be familiar with the classic works of Greek tragedy, most people know significantly less about daily life in the ancient Greek world. This encyclopedia opens the world of the ancient Greeks, spanning Greek history from the Bronze Age through Roman times, with an emphasis on the Classical and Hellenistic Eras. The encyclopedia provides roughly 270 easily accessible entries on topics essential to understanding everything from Greek high culture to daily life. These entries are grouped in topical sections on the arts, science and technology, politics and government, domestic life, and other subjects. Sidebars on particularly noteworthy people, places, and concepts provide related information, while primary documents allow readers to delve into the mindset and feelings of the ancient Greeks themselves. Extensive bibliographic references give curious readers direction for further research.