Laura Werlin's Cheese Essentials PDF ePub eBook

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Laura Werlin's Cheese Essentials free pdf Whether shopping at gourmet markets or at the supermarket, consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor. Recognizing this disparity between our voracious appetite for cheese and our often-sketchy knowledge of it, acclaimed cheese expert Laura Werlin decided it was high time to demystify the cheese-buying experience. "Cheese Essentials", a comprehensive introduction in a convenient guidebook format, is the extremely useful result.Werlin's book begins at the same place the flummoxed shopper does - the cheese counter. After mapping out the basics for navigating this daunting environment, Werlin acquaints you with the cheese fundamentals: the different kinds of milk used, information on rinds and mould, and tips on cooking with cheese. The heart of the book consists of individual chapters on the eight styles of cheese: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue and washed-rind. Each chapter concludes with several recipes featuring that particular style of cheese. Following Werlin's guidance you'll soon be able to identify a cheese by how it looks and have a good idea of what that cheese will taste like before you even take a bite.

About Laura Werlin

Laura Werlin is a James Beard and IACP Award-winning cookbook author, whose previous books for STC include The New American Cheese (2000), The All American Cheese and Wine Book (2003), and Great Grilled Cheese (2004). Werlin's articles on food have appeared in Food

Details Book

Author : Laura Werlin
Publisher : Stewart, Tabori
Data Published : 07 September 2007
ISBN : 1584796278
EAN : 9781584796275
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 272 pages
Age + : 15 years
Language : English
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    . Whether shopping at gourmet markets or at the supermarket, consumers are seeing a growing, even dizzying, array of new cheeses. But as the number of cheeses has grown, so has the intimidation factor