500 CHEESES-HB 9789812751768 下载 pdb txt pdf 百度云 kindle umd 夸克云

Includes a tempting and wide-ranging

collection of cheeses, arranged by type, from soft to hard -

including fresh cheese, pasta filata, white and mixed mold, blue,

washed rind and semi- hard cheese. Technical terms are explained,

and the appellation systems which guarantee the quality of what you

are buying are demystified. With 500 cheeses of all variati***,

you're sure to find exactly what you're looking for,*** this the

only cheese compendium you'll ever need.

introduction

cheese***

selecting, storing Et serving

glossary

fresh cheeses

stretched-curd cheeses

bloom,/rind cheeses

washed rind cheeses

semi-soft cheeses

blue-veined cheeses

semi-hard Et hard cheeses

appellation systems

index Et credits

     ROSERTA MUIR manages Sydney Seafood

School at Sydney Fish Market, has a Master of Arts degree in

Gastronomy,staurant reviewer, and trained cheese judge.She writes a

regular cheese-tasting column for a national newspaper and numerous

freelance food and beverage articles This is Roberta's second food

book.

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     This compendium of cheeses is packed

full of information on selecting and tasting cheeses from around

the globe, togethe***ith advice on sourcing, storing andpreparing

your purchases. Learn how to choose the best cheese and how to

serve, cook and even make your own cheese.