Cheese Primer

Rating:
3/5,
Buy Now:
Amazon.com
Price:
$9.93
By:
Workman Publishing Company
  • After years of importing cheeses, exploring cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, Steven Jenkins, our foremost cheese authority, decided to write it all down. CHEESE PRIMER tells you every thing you need to know about the hundreds of cheeses that have become available in this country. Region-by-region, Jenkins covers all the major cheeses from France, Italy, Switzerland, Canada, and the United States. He includes information on judging, buying, storing, serving, and enjoying the tremendous variety of cheeses available at food shops and supermarkets today. Includes wine guide and generous photos.
  • Author:
    Steven Jenkins
    Binding:
    Paperback
    Dewey Decimal Number:
    641.373
    EAN:
    9780894807626
    ISBN:
    0894807625
    Label:
    Workman Publishing Company
    Languages:
    English
    List Price:
    $16.95
    Manufacturer:
    Workman Publishing Company
    Number Of Items:
    1
    Number Of Pages:
    576
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1996-11-01
    Publisher:
    Workman Publishing Company
    Studio:
    Workman Publishing Company
    Title:
    Cheese Primer
    Feature:
    Notes: Brand New from Publisher. No Remainder Mark.
    UPC:
    019628017628

Recent User Reviews

  1. ckoetke
    "Cheese Primer"
    3/5,
    One reason that wine, beer, bread, and cheese go together is because they all have humble beginnings that when combined with "friendly" microorganisms become some of the most complex foods known to man. Wine starts with simple grape juice, beer with various forms of malt, bread with everyday flour, and cheese with milk. When impeccably high quality milk is combined with the right bacteria and a drop or two of a powerful natural enzyme under the watchful eye of a skilled cheesemaker, a world class cheese is born.


    This formula for cheese is admittedly simplistic as Steve Jenkins makes very clear throughout his book, Cheese Primer. The miracle of cheese is that from the milk of a handful of animals, mankind produces a seemingly endless variety of cheeses. Cheese Primer chronicles thousands of major cheeses. It describes where and how each cheese is made, what to look for when buying them, and what to eat and drink with each cheese.

    Steve Jenkins, one of the pioneers in bringing top rate cheeses to the US and taking the time to introduce Americans to quality cheese, is passionate and openly opinionated about cheese. This book could have easily been a very dry listing of major cheese varieties, but rather is spiked with personality. The underlying current that runs throughout the 540 page book is the tireless search for great cheese and what separates the average from the cheeses with pedigree.

    This book is a must for anyone who loves cheese. It is well organized for quick reference. Through the years, it has helped guide my cheese purchases for the best cheese platter money can buy. As I am now a full time culinary instructor, I recommend it to all my students!

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