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Cheese: A Connoisseur's Guide to the World's Best
Max McCalman, David Gibbons
From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the world?s cheesemakers have to offer.
Clarkson Potter
September 2005
304 pages ISBN: 1400050340 Hardcover
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Filled with indispensable information from America’s
foremost authority, Max McCalman, Cheese: A Connoisseur’s
Guide to the World’s Best is your road map to exploring the
world of fine cheese. As the maître fromager at New York’s
acclaimed Picholine restaurant (the first in the country to
offer a serious cheese program) and author of the widely
acclaimed The Cheese Plate, McCalman has selected, tasted,
and studied hundreds of cheeses, serving them to thousands
of cheese lovers. And now he has created the definitive
reference on the subject. Cheese profiles about 200 of the
world’s best cheeses—and only the best—complete with all
the practical information you could need and all the
fascinating details you could want. An incredible variety of real cheeses from around the world—
including right here in the United States—are becoming more
widely available. From distinguished Cabrales to oozing
Reblochon and buttery Fontina d’Aosta, real cheese can
rival the most spectacular creations of chefs, and all you
have to do is buy the good stuff and serve it properly.
Cheese is the ultimate guide to doing just that. Profiles
of the cheeses include not only McCalman’s evocative
descriptions but fascinating information on how each cheese
is made, who the best producers are, similar cheeses to
seek out, and even tips on what time of year the cheese is
at its peak, how to store it, and how to serve it for
maximum enjoyment. Of course, wine is cheese’s favorite companion, so McCalman
taste-tested thousands of wine and cheese combinations to
offer unprecedented guidance on exactly which wines are
most compatible with each and every cheese. From the A of Aarauer Bierdeckel to the Z of Zamorano,
Cheese is an illuminating, seductive guide to the very best
that the world’s cheesemakers have to offer.
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