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A Field Guide to Cheese

- How to Select, Enjoy, and Pair the World's Best Cheeses
Af: Tristan Sicard Engelsk Hardback

A Field Guide to Cheese

- How to Select, Enjoy, and Pair the World's Best Cheeses
Af: Tristan Sicard Engelsk Hardback
Tjek vores konkurrenters priser
“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.”
Saveur, Our Favorite Cookbooks to Gift This Year


“A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.”
—BookPage

Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.
Tjek vores konkurrenters priser
Normalpris
kr 259
Fragt: 39 kr
6 - 8 hverdage
20 kr
Pakkegebyr
God 4 anmeldelser på
Tjek vores konkurrenters priser
“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.”
Saveur, Our Favorite Cookbooks to Gift This Year


“A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.”
—BookPage

Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.
Produktdetaljer
Sprog: Engelsk
Sider: 272
ISBN-13: 9781579659417
Indbinding: Hardback
Udgave:
ISBN-10: 1579659411
Kategori: Mad og drikke: vin
Udg. Dato: 15 sep 2020
Længde: 20mm
Bredde: 190mm
Højde: 245mm
Forlag: Workman Publishing
Oplagsdato: 15 sep 2020
Forfatter(e): Tristan Sicard
Forfatter(e) Tristan Sicard


Kategori Mad og drikke: vin


ISBN-13 9781579659417


Sprog Engelsk


Indbinding Hardback


Sider 272


Udgave


Længde 20mm


Bredde 190mm


Højde 245mm


Udg. Dato 15 sep 2020


Oplagsdato 15 sep 2020


Forlag Workman Publishing

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