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  1. Forside
  2. New Rules of Cheese

New Rules of Cheese

Af: Anne Saxelby Engelsk Hardback

New Rules of Cheese

Af: Anne Saxelby Engelsk Hardback
Tjek vores konkurrenters priser
A fun and quirky guide to the essential rules for enjoying cheese 
 
“The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill 

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION

This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
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Tjek vores konkurrenters priser
Normalpris
kr 164
Fragt: 39 kr
6 - 8 hverdage
20 kr
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God 4 anmeldelser på
Tjek vores konkurrenters priser
A fun and quirky guide to the essential rules for enjoying cheese 
 
“The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill 

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION

This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
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Produktdetaljer
Sprog: Engelsk
Sider: 160
ISBN-13: 9781984857897
Indbinding: Hardback
Udgave:
ISBN-10: 1984857894
Kategori: Forside
Udg. Dato: 20 okt 2020
Længde: 18mm
Bredde: 181mm
Højde: 133mm
Forlag: Penguin Putnam Inc
Oplagsdato: 20 okt 2020
Forfatter(e): Anne Saxelby
Forfatter(e) Anne Saxelby

Kategori Forside

ISBN-13 9781984857897

Sprog Engelsk

Indbinding Hardback

Sider 160

Udgave

Længde 18mm

Bredde 181mm

Højde 133mm

Udg. Dato 20 okt 2020

Oplagsdato 20 okt 2020

Forlag Penguin Putnam Inc

Kategori sammenhænge