500 CHEESES-HB 9789812751768 pmlz 电子版 pdf docx 网盘 kindle azw3 下载

Includes a tempting and wide-ranging

collection of cheeses, arranged by type, from soft to hard -

including fresh cheese, pasta filata, white and mixed mold, blue,

washed rind and semi- hard cheese. Technical terms are explained,

and the appellation systems which guarantee the quality of what you

are buying are demystified. With 500 cheeses of all variations,

you're sure to find exactly what you're looking for,making this the

only cheese compendium you'll ever need.

introduction

cheesemaking

selecting, storing Et serving

glossary

fresh cheeses

stretched-curd cheeses

bloom,/rind cheeses

washed rind cheeses

semi-soft cheeses

blue-veined cheeses

semi-hard Et hard cheeses

appellation systems

index Et credits

     ROSERTA MUIR manages Sydney Seafood

School at Sydney Fish Market, has a Master of Arts degree in

Gastronomy,staurant reviewer, and trained cheese judge.She writes a

regular cheese-tasting column for a national newspaper and numerous

freelance food and beverage articles This is Roberta's second food

book.

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     This compendium of cheeses is packed

full of information on selecting and tasting cheeses from around

the globe, together with advice on sourcing, storing andpreparing

your purchases. Learn how to choose the best cheese and how to

serve, cook and even make your own cheese.