Cheese For Dummies

Cookbooks, Food & Wine

Miller, Laurel

Skinner, Thalassa

Culture Magazine

Cooking by Ingredient

For Dummies

An accessible guide to selecting, cooking with, and makingcheese From a pungent Gorgonzola to the creamiest Brie, the world ofcheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble foodmade from curdled milk is now haute cuisine. And to make the newworld of cheese less intimidating, Laurel Miller and ThalassaSkinner have created a handy primer to selecting cheese, pairingcheese with wine, cooking with cheese, and making cheese. InCheese For Dummies, everyday cheese lovers will learn how tobecome true cheese connoisseurs.
Not only will readers get a look at how different cheeses aremade around the world, in Cheese For Dummies, they'lldevelop enough of a palate to discern which cheese is right forthem.
<ul>
<li>Explains how to assemble the perfect cheese plate</li>
<li>Includes recipes for cooking with cheese</li>
<li>Details how to make five cheeses, including Mozzarella, Chevre,and Ricotta</li>
<li>Supplemented with a 16-page photo insert</li>
</ul>
With artisanal and imported cheeses now common to mainstreamgrocery stores, the everyday cheese lover needs more than simplyhis nose to make the best choice. Offering wise (and delicious!)advice on every page, Cheese For Dummies is a guide foranyone interested in making every mealtime with cheese a specialoccasion.

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Why Shrinkwrap a Cucumber?: The Complete Guide to Environmental Packaging

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Reference

Laurence King Publishing

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