The Cheese Plate

By: McCalman, Max

Price: $5.00

Quantity: 1 available

Book Condition: Very Good


First edition. Small ink mark to jacket, ink number on front endpaper. 2002 Hard Cover. vii, 232 pp. If you’ve ever had genuine farmhouse Cheddar from England, or real Alsatian Munster, or aged Parmigiano-Reggiano, you know that fine hand-crafted cheeses have absolutely nothing to do with the bland, shrink-wrapped, food-colored offerings that evoke school cafeterias. Artisanal cheeses—from luscious triple crèmes to the “boss” blues—are complex and richly rewarding, very similar to fine wines. And these cheeses get even more rewarding if you know something about their subtleties, their attributes, and how to get the most out of them—like which wines go with which cheeses (and why), or how a multiple-cheese tasting should progress, or what an appropriate portion size is, or which accompaniments work best, or why the Loire chèvres peak in autumn.

Title: The Cheese Plate

Author: McCalman, Max

Categories: Cookbooks,

Edition: First Edition

Publisher: New York, Clarkson Potter: 2002

Binding: Hard Cover

Book Condition: Very Good

Jacket Condition: Very Good

Seller ID: 2207551

Keywords: COOKING COOKERY COOKBOOK CULINARY CHEESE,