The Cheese Plate - Hardcover

McCalman, Max; Gibbons, David

 
9780609604960: The Cheese Plate
Hardcover
ISBN 10: 0609604961 ISBN 13: 9780609604960
Verlag: Crown Publications, 2002

Inhaltsangabe

A richly illustrated celebration of the delectable wonders of cheese describes the unique characteristics and tastes of diverse handcrafted cheeses, explaining how to enjoy each one to the fullest, how to select the best cheeses, what foods to serve with each, and how to create delectable stand-alone cheese courses and special wine-and-cheese pairings. 15,000 first printing.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Über die Autorin bzw. den Autor

MAX McCALMAN, one of the foremost experts on cheese in the world, is the maître fromager at the restaurants Picholine and Artisanal, both in New York City. Max has taught at many venues, including the Culinary Institute of America, New York University, and Macy’s De Gustibus program. He lives in New York City.

DAVID GIBBONS, a freelance writer, is the co-author of Overstreet’s New Wine Guide: Celebrating the New Wave in Winemaking. He lives in New York City.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

APPETIZERS
from The Cheese Plate

All-Italian Cheese Plate

Hardly anybody is surprised at the glory of French cheeses, but they will be delighted to discover that Italy its own masterpieces. Serve a plate like this to culminate a full-fledged authentic Italian feast.

1. MONTASIO: Fairly mild and somewhat firm in texture with a lingering gentle, sweet finish. It is a fitting prelude to the Taleggio.

2. TALEGGIO: A washed-rind cheese that will offer intriguing aromas and somewhat forceful flavors than the Montasio.

3. PECORINO TOSCANO: A well-aged Pecorino di Pienza, at 6 to 9 months, will close out the Taleggio and lead in to the next cheese.

4. FONTINA D’AOSTA: Should offer a distinct, tangy sweetness of fermented milk while holding onto some of its lactic sweetness.

5. PARMIGIANO-REGGIANO: A glorious center-cut chunk of mid-Summer Parmesan (I like mine about 2 _ years old) might convince you to call it quits, but there’s another great Italian waiting to be heard from…

GORGONZOLA: A good creamy Gorgonzola Naturale with a bit of a bite is the perfect clser, providing the Italian answer to France’s magnificent Roquefort finale.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Crown Publications
Erscheinungsdatum
2002
Sprache
Englisch
ISBN 10 
0609604961
ISBN 13 
9780609604960
Einband
Gebundene Ausgabe
Anzahl der Seiten
232
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
QE GmbH & Co. KG
info@averdo.de

Martinistraße 3
Osnabrück
Deutschland