New Rules of Cheese
Format:Hardback
Publisher:Penguin Putnam Inc
Published:20th Oct '20
Should be back in stock very soon
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.
“Anne Saxelby is your trusted friend at the cheese counter, pointing you to a bolder, less familiar palate, nudging you away from the basic cheddar (which is not to say she doesn’t wax poetic about those, too) towards, say, a grass-fed sheep’s milk from North Carolina or a salt-cured feta from New Hampshire. 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
“In The New Rules of Cheese, Anne shares her deep knowledge and enlightened philosophy in a way that makes cheese more accessible and fun at the turn of every page. This book will connect you with Anne’s expertise and experience in a way that will have you exploring cheese, practically and intellectually, as well as learning how to serve it. More meaning in every morsel.”—Mateo Kehler, co-founder and head cheesemaker of Jasper Hill Farm
ISBN: 9781984857897
Dimensions: unknown
Weight: unknown
160 pages