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ISBNs | 978-5-389-16244-0 |
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The weight | 0,995 kg |
Size | 185 × 230 mm |
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Delivery
€29,99
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Do you want to know why cheeses smell like socks, where are the holes in them from and how to distinguish tasty and healthy mold from inedible?.. Tristan Sicard, a professional journalist and owner of a cheese shop in the historic center of Lille, will answer any question without too much snobbery and abstruse words. In collaboration with the talented artist Janis Varoutsikos, he created a unique guide to the world of cheese, complete with clear infographics and great illustrations. First, you will take a trip to the past, to the origins of cheesemaking, and visit the farm to follow all the stages of production. Then you can explore 11 families of cheeses and appreciate their extraordinary diversity: the book contains descriptions of more than 400 cheeses, from everyone's favorite feta, mozzarella and gruyère to rare finds like American goat bijou or New Zealand buffalo volcano. What follows is a fascinating exploration of cheese geography: 20 maps clearly show all the terroirs and areas of cheese production described in the previous section. And finally, practical advice: how to properly cut and serve cheeses, pair them with drinks and other foods, make tasting plates, and even pack cheeses of various shapes. This information-packed book is a real find for both professional cheese makers and those who just love cheese.