Download or read book The Book of Cheese written by Liz Thorpe and published by . This book was released on 2017-09-26 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: From America’s most engaging authority on cheese, comes a groundbreaking book destined to become a classic.

Download or read book The Complete Book of Cheese The Original Classic Edition written by Bob Brown and published by Tebbo. This book was released on 2012-06 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Complete Book of Cheese by Bob Brown - The Original Classic Edition Finally available, a high quality book of the original classic edition. This is a new and freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside: Nine times out of ten a Brie will let you down-will be all caked into layers, which shows it is too young, or at the over-runny stage, which means it is too old-but when you come on the tenth Brie, coulant to just the right, delicate creaminess, and the color of fresh, sweet butter, no other cheese can compare with it. ...But ordinarily the horses head is a plain tenpin in shape or a squat bottle with a knob on the side by which it has been tied up, two cheeses at a time, on opposite sides of a rafter, while being smoked lightly golden and rubbed with olive oil and butter to make it all the more buttery. ...The Blue variety is called Cheshire-Stilton, and Vyvyan Holland, in Cheddar Gorge suggests that it was no doubt a cheese of this sort, discovered and filched from the larder of the Queen of Hearts, that accounted for the contented grin on the face of the Cheshire Cat in Alice in Wonderland. ...Endeavoring to be as restrained as I can, I shall merely suggest that the arrival of Creme Chantilly is a historic event and that in reporting on it I feel something of the responsibility that the contemporaries of Madame Harel, the famous cheese-making lady of Normandy, must have felt when they were passing judgment on the first Camembert. ...She quotes the last word from the makers themselves: This is a very special product that has never been made on this earth before, and speaks of the elusive flavor of mushrooms before summing up, the exquisitely textured curd and the unexpectedly fresh flavor combine to make it one of the most subtly enjoyable foods that have come my way in a long time.

Download or read book The Book of Cheese The Original Classic Edition written by Walter Warner Fisk and published by Emereo Publishing. This book was released on 2013-03-18 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finally available, a high quality book of the original classic edition of The Book of Cheese. It was previously published by other bona fide publishers, and is now, after many years, back in print. This is a new and freshly published edition of this culturally important work by Walter Warner Fisk, which is now, at last, again available to you. Get the PDF and EPUB NOW as well. Included in your purchase you have The Book of Cheese in EPUB AND PDF format to read on any tablet, eReader, desktop, laptop or smartphone simultaneous - Get it NOW. Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside The Book of Cheese: Look inside the book: Factors affecting the quality, 6; Chemical composition, 7; Factors causing variation in composition, 8; Milk constituents, 9; Water, 10; Fat, 11 Casein, 12; Milk-sugar, 13; Albumin, 14; Ash, 15 Enzymes, 16; The flavor of feeds eaten by the cow, 17; Absorption of odors, 18; Effect of condition of the cow, 19; Bacteria in the milk, 20; Groups of bacteria in milk, 21; Acid fermentation of milk, 22 Bacterium lactis-acidi group, 23; Colon-aërogenes group, 24; Acid peptonizing group, 25; Bacillus bulgaricus group, 26; Acid cocci or weak acid-producers, 27; Peptonizing organisms, 28; Inert types, 29; Alkali-producing bacteria, 30; Butyric fermenting types, 31; Molds and yeasts, 32; Bacterial contamination of milk, 33; Germicidal effect of milk, 34; Sources and control of bacteria in milk, 35; The cow, 36; Stable air, 37; The milker, 38; Utensils, 39 The factory, 40; The control of bacteria, 41; Fermentation test, 42; The sediment test, 43. ... The composition of the milk, 77; Cheese color, 78 The acidity factor, 79; Acidity of milk when received, 80; The acid test, 81; Rennet tests, 82; Marschall rennet test, 83; Comparison of acid and rennet test, 84; Control of acid, 85; Acidity and rennet action, 86; Acidity and expulsion of the whey, 87 Acidity in relation to cheese flavor, 88; Acidity in relation to body and texture of cheese, 89; Acidity in relation to cheese color, 90; Control of moisture, 91; Relation of moisture to manufacture and quality, 92; Relation of moisture to acidity, 93 Setting temperature, 94; Strength of coagulating materials, 95; Amount of coagulating materials to use, 96; Method of adding rennet, 97; The curdling period, 98; Cutting or breaking the curd, 99; Curd knives, 100; Heating or 'cooking,' 101; Draining, 102; Application to cheese, 103. ...There are five factors that influence the quality of the milk for cheese-making: (1) its chemical composition; (2) the flavor of feed eaten by the cow; (3) the absorption of flavors and odors from the atmosphere; (4) the health of the cow; (5) the bacteria present.

Download or read book Who Moved My Cheese written by Spencer Johnson and published by Penguin. This book was released on 1998-09-08 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE #1 INTERNATIONAL BESTSELLER WITH OVER 28 MILLION COPIES IN PRINT! A timeless business classic, Who Moved My Cheese? uses a simple parable to reveal profound truths about dealing with change so that you can enjoy less stress and more success in your work and in your life. It would be all so easy if you had a map to the Maze. If the same old routines worked. If they'd just stop moving "The Cheese." But things keep changing... Most people are fearful of change, both personal and professional, because they don't have any control over how or when it happens to them. Since change happens either to the individual or by the individual, Dr. Spencer Johnson, the coauthor of the multimillion bestseller The One Minute Manager, uses a deceptively simple story to show that when it comes to living in a rapidly changing world, what matters most is your attitude. Exploring a simple way to take the fear and anxiety out of managing the future, Who Moved My Cheese? can help you discover how to anticipate, acknowledge, and accept change in order to have a positive impact on your job, your relationships, and every aspect of your life.

Download or read book The Complete Book of Cheese by Bob Brown The Original Classic Edition written by Bob Brown and published by Tebbo. This book was released on 2011 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print. This is a freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style: Nine times out of ten a Brie will let you down-will be all caked into layers, which shows it is too young, or at the over-runny stage, which means it is too old-but when you come on the tenth Brie, coulant to just the right, delicate creaminess, and the color of fresh, sweet butter, no other cheese can compare with it. ...But ordinarily the horse's head is a plain tenpin in shape or a squat bottle with a knob on the side by which it has been tied up, two cheeses at a time, on opposite sides of a rafter, while being smoked lightly golden and rubbed with olive oil and butter to make it all the more buttery. ...The Blue variety is called Cheshire-Stilton, and Vyvyan Holland, in Cheddar Gorge suggests that "it was no doubt a cheese of this sort, discovered and filched from the larder of the Queen of Hearts, that accounted for the contented grin on the face of the Cheshire Cat in Alice in Wonderland." ...Endeavoring to be as restrained as I can, I shall merely suggest that the arrival of Creme Chantilly is a historic event and that in reporting on it I feel something of the responsibility that the contemporaries of Madame Harel, the famous cheese-making lady of Normandy, must have felt when they were passing judgment on the first Camembert. ...She quotes the last word from the makers themselves: "This is a very special product that has never been made on this earth before," and speaks of "the elusive flavor of mushrooms" before summing up, "the exquisitely textured curd and the unexpectedly fresh flavor combine to make it one of the most subtly enjoyable foods that have come my way in a long time."

Download or read book Classic Cheese Cookery written by Peter Graham and published by Grub Street Publishers. This book was released on 2008-08-29 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: This award-winning guide to serving, pairing, and cooking with cheese includes more than 300 recipes—plus photos and an extensive cheese checklist! Critic and food writer Peter Graham’s Classic Cheese Cookery is the definitive book for satisfying the cravings of any cheese lover. With 18 chapters encompassing more than 300 recipes, you will find decadent inspirations for toasted and melted cheese, soups, pasta, pancakes, tarts, sauces, pastry, and much more. Alongside traditional recipes for soufflés, gratins, quiches, and cheesecakes, there are an enticing array of simple snacks and salads. Inspired combinations, such as pears with pecorino and prawns with feta will tempt the adventurous, while vegetarians will be delighted by the extensive variety that cheese cookery offers them. A detailed checklist of cheeses guides the intrepid and the uninitiated alike, so whether you are searching for a new pasta sauce, an alternative to Welsh rarebit, or a refreshing approach to entertaining, Classic Cheese Cookery, has something for every occasion.

Download or read book I Am the Cheese written by Robert Cormier and published by Knopf Books for Young Readers. This book was released on 2013-03-19 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: Before there was Lois Lowry’s The Giver or M. T. Anderson’s Feed, there was Robert Cormier’s I Am the Cheese, a subversive classic that broke new ground for YA literature. A boy’s search for his father becomes a desperate journey to unlock a secret past. But the past must not be remembered if the boy is to survive. As he searches for the truth that hovers at the edge of his mind, the boy—and readers—arrive at a shattering conclusion. “An absorbing, even brilliant job. The book is assembled in mosaic fashion: a tiny chip here, a chip there. . . . Everything is related to something else; everything builds and builds to a fearsome climax. . . . [Cormier] has the knack of making horror out of the ordinary, as the masters of suspense know how to do.”—The New York Times Book Review “A horrifying tale of government corruption, espionage, and counter espionage told by an innocent young victim. . . . The buildup of suspense is terrific.”—School Library Journal, starred review An ALA Notable Children’s Book A School Library Journal Best Book of the Year A Horn Book Fanfare A Library of Congress Children’s Book of the Year A Colorado Blue Spruce Young Adult Book Award Nominee

Download or read book The Complete Book of Cheese written by Bob Brown and published by Createspace Independent Publishing Platform. This book was released on 2018-05-02 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Complete Book of Cheese is presented here in a high quality paperback edition. This popular classic work by Robert Carlton Brown is in the English language, and may not include graphics or images from the original edition. If you enjoy the works of Robert Carlton Brown then we highly recommend this publication for your book collection. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.

Download or read book The French Cheese Book written by Patrick Rance and published by . This book was released on 1989-01-01 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: In over forty years of travel in France I have found my views shared by all who have a true vocation in the world of cheese. With their love and understanding of the land and the animals which provide milk for their cheeses, the makers of farmhouse cheese are the best guardians and restorers of the natural unpolluted countryside. Their products offer the richness and limitless variety of unspoilt local and seasonal flavour and aroma. They raise cheese above the level of an all-year-round, standardised, utilitarian factory food. Their cheese is a gourmet's heaven of everbeckoning delights. May this book lead you on to them... Patrick Rance

Download or read book Cheese Primer written by Steven W. Jenkins and published by Workman Publishing. This book was released on 1996-01-01 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses the principles of cheesemaking and describes the cheeses of Europe and North America

Download or read book Cheese and Culture written by Paul Kindstedt and published by Chelsea Green Publishing. This book was released on 2012-04-01 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story basedon the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some ofthe pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The bookoffers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese"--Provided by publisher.

Download or read book The Book of Cheese Classic Reprint written by Charles Thom and published by Forgotten Books. This book was released on 2018-01-11 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Book of Cheese Such a discussion should be useful to the student, to the beginner in cheese-making, as a reference book on many varieties in the hands of makers who specialize in single varieties, and to the housekeeper or teacher of domestic science. The material has been brought to gether from the experience of the writers, supplemented by free use of the literature in several languages. Stand ard references to this literature are added in the text. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Download or read book The Beer Cheese Book written by Garin Pirnia and published by University Press of Kentucky. This book was released on 2017-10-27 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ingredients are simple—beer, cheese, and spices—and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and restaurants throughout the South and Midwest. The original recipe is cloaked in a mystery nearly as deep as the JFK assassination. Ask most makers and they'll act demure about the contents of their dip. Some refuse to disclose what kind of beer or cheese they use or which extra spices they add. Others keep their preparation instructions secret. Garin Pirnia traces the history of beer cheese from its beginnings at the Driftwood Inn in Winchester, Kentucky, to today, situating it alongside other dishes such as the German cheese spread obatzda, queso dip, and pimento cheese. She surveys the restaurants that serve this distinctive dip, highlights points of interest along the Beer Cheese Trail, and includes dozens of recipes, from the classic original, to new twists like Pawpaw Beer Cheese, to dishes that incorporate the spread, such as Crab Broccoli, Beer Cheese Casserole, and Beer Cheese Buttermilk Biscuits. Packed full of interviews with restauranteurs who serve it, artisans who process it, and even home cooks who enter their special (and secret) recipes in contests, The Beer Cheese Book will entertain and educate, all while making your mouth water. Fortunately, it will also teach you how to whip up your own batch.

Download or read book The Book Of Cheese written by Charles Thom and published by . This book was released on 2020-06-06 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Book Of Cheese This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentional\unintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work. We believe that this work holds historical, cultural and/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content. HAPPY READING!

Download or read book Cheese written by Willem Elsschot and published by Alma Books. This book was released on 2016-10-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: When the ambitious but inept clerk Frans Laarmans is offered a job managing an Edam distribution company in Antwerp, he jumps at the chance, despite his professed dislike for cheese in all its forms. He soon finds himself submerged in a bureaucratic nightmare as his complete incompetence becomes apparent. Meanwhile, his offices fill up with a seemingly infinite supply of the distinctive red-skinned cheeses, which he has no idea how to sell. Skewering the pomposity of big business while revealing how an entrepreneurial spirit can often be a mask for buffoonery, Willem Elsschot's Cheese combines comedy and pathos in its depiction of a man trying to progress beyond his limited skill set. As poignant as it is funny, Cheese will appeal to anyone who has suffered the endless indignities of office life.

Download or read book The New Rules of Cheese written by Anne Saxelby and published by Ten Speed Press. This book was released on 2020-10-20 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book World Cheese Book written by Juliet Harbutt and published by Penguin. This book was released on 2015-07-07 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.