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The New American Cheese

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The New American Cheese

Everybody loves cheese. Dripping from the tip of a hot slice of pizza, bubbling across a rich broth, or freshly grated over a bowl of creamy pasta, cheese flavors all of our favorite foods. American cheese no longer just means "manufactured"; at supermarkets and gourmet shops around the country, hand-crafted domestic cheeses have taken the place of factory-processed and imported brands. Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of specialty cheesemakers could be found in America. Today there are more than 200. Connoisseurs are following the growth of the specialty American chees business with the same fervor they've applied to fine wines. The New American Cheese celebrates the cheesemaking renaissance, fueled by this explosion of interest. The New American Cheese takes an in-depth look at the art and craft of cheesemaking, and includes a history of cheese in this country. Author Laura Werlin profiles more than 50 of America's top cheesemakers and offers 80 inventive recipes showcasing the new cheeses available today. Nutritional facts; information on how to buy, store, and taste cheese; a directory of sources; and an extensive glossary make The New American Cheese an indispensible guide for amateur cheese lovers and experienced epicures alike.

AuthorLaura Werlin
Dewey Decimal Number641.3730973
LabelStewart, Tabori and Chang
List Price$35.00
ManufacturerStewart, Tabori and Chang
Number Of Items1
Number Of Pages280
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2000-04-15
PublisherStewart, Tabori and Chang
StudioStewart, Tabori and Chang
TitleThe New American Cheese
CreatorSteven Jenkins
Model Name/TypeMPNEAN/UPC
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