PDF Ebook Cheese: A Connoisseur's Guide to the World's Best, by Max McCalman
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Cheese: A Connoisseur's Guide to the World's Best, by Max McCalman
PDF Ebook Cheese: A Connoisseur's Guide to the World's Best, by Max McCalman
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From Publishers Weekly
Domestic production of quality artisanal cheeses is on the rise, and the recent opening of the Artisanal Cheese Center in New York has helped make these and traditional European farmstead cheeses even more widely available. McCalman takes credit for spearheading this American cheese revolution through his work at the New York restaurants Picholine and Artisanal. While his and Gibbons's first book, 2002's The Cheese Plate, was highly regarded by industry professionals as a practical guide to serving European-style cheese courses and selecting astute wine pairings, this new work aims to be what the Parker Guide is for wine—complete with a numeric rating scale—for would-be connoisseurs. It provides detailed notes on producers, taste and appearance, stages of ripeness and seasonal availability, as well as pairing suggestions on nearly twice as many unique and wonderful cheeses as the previous book. Unfortunately, the cheeses are arranged alphabetically rather than regionally, limiting the book's utility as a reference. Granted, Cheese does not profess to be comprehensive like Steve Jenkins's unrivaled Cheese Primer, but rather an elite selection, or cheese "Hall of Fame." In the end, it succeeds more as a beautiful glossy catalogue to the Artisanal Cheese Center than as an introductory text. (On sale Aug. 9) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Review
“The best cheese lover’s guide . . . by the most passionate and knowledgeable cheese master in America.” —Eric Ripert, executive chef/co-owner, Le Bernardin“This is a terrific guide to understanding the world's finest cheese.” —Robert M. Parker, Jr., The Wine Advocate“As a child in France, I watched my father savor a small piece of fine Roquefort every day. When I first met Max at Picholine restaurant, I recognized his great passion for cheese at once. He has combined this passion with a serious and extraordinary sense of the ceremony of cheese, and in doing so has taken cheese to another dimension for New York diners and now for his readers.” —Alain Sailhac, executive vice president and senior dean of studies, The French Culinary Institute“This long-awaited book is a welcome addition to the cheese lover’s library. Filled with essential information, Cheese is a must have.” —Ihsan Gurdal, Formaggio Kitchen“How truly delicious to have finally arrived at a time when the great pleasures of cheese are accessible to so many Americans. This enticing, refreshingly clear, and insightful book is a gem and a must-read for both the knowledge-thirsty amateur and the true connoisseur.” —Karen Waltuck, owner, and Adrian Murcia, fromager, Chanterelle restaurant“This is definitely a book that anyone with a serious interest in cheese—both professionals and consumers—will want to own. Cheese has a wealth of helpful guidelines about how to buy, taste, and store cheese, as well as descriptions and background on the great cheeses of the world, some classics, some little known outside their own neighborhoods.” —Ari Weinzweig, author of Zingerman’s Guide to Good Eating and co-founder of Zingerman’s Community of Businesses
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Product details
Hardcover: 304 pages
Publisher: Clarkson Potter; 1st edition (August 30, 2005)
Language: English
ISBN-10: 1400050340
ISBN-13: 978-1400050345
Product Dimensions:
7.8 x 1 x 10.2 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
28 customer reviews
Amazon Best Sellers Rank:
#590,745 in Books (See Top 100 in Books)
Got this used book for a song! I'm an amateur cheesemaker and this book has me wanting to make everything in it! So beautifully photographed and the descriptions of the cheeses are great. Hoping I can learn a lot to apply to what I'm doing.
Great book about cheeses, after buying one for myself I bought one for my son.
I am currently studying for the American Cheese Society Certified Cheese Professional Exam and all of Max's books are my "go to" books when studying. For all cheese lovers, this is a great place to start your journey.
It looks like a coffee table book, but it's actually one of the most valuable cheese reference books out there. Useful, complete information on a wide range of cheeses -- much more than the usual little tasting note or tiny snippet of info that most cheese reference books provide. This book provides real, useable information on cheese for the cheese professional or the casual connoisseur. True, its content is limited -- it only has so many cheeses -- but what's here is extremely valuable. If only more cheese books were this good.
Very informative and inclusive. I am so pleased with this book. Helped me along in my quest for knowledge of artisan cheese!
I ordered this book because I love cheese and because I wanted to find out more about specific cheeses. It's well written and was well researched. My favorite part of the description is the fact that the author mentions what cheese(s)a particular cheese is similar to. Great descriptions!
Wish there were suggested FOOD pairings, but very thorough on the wine/drink pairings and preparation of the cheese itself.
I bought this book for my husband who loves cheese. He is enjoying all of the wonderful information and learning of cheeses he didn't know existed.
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