Cheese For Dummies

Nonfiction, Food & Drink, Meats & Dairy, Dairy
Cover of the book Cheese For Dummies by Culture Magazine, Laurel Miller, Thalassa Skinner, Wiley
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Author: Culture Magazine, Laurel Miller, Thalassa Skinner ISBN: 9781118145524
Publisher: Wiley Publication: August 2, 2012
Imprint: For Dummies Language: English
Author: Culture Magazine, Laurel Miller, Thalassa Skinner
ISBN: 9781118145524
Publisher: Wiley
Publication: August 2, 2012
Imprint: For Dummies
Language: English

An accessible guide to selecting, cooking with, and making cheese

From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs.

Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them.

  • Explains how to assemble the perfect cheese plate
  • Includes recipes for cooking with cheese
  • Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta
  • Supplemented with a 16-page photo insert

With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

An accessible guide to selecting, cooking with, and making cheese

From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs.

Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them.

With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.

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