Ebook Free The Oxford Companion to Cheese (Oxford Companions), by Catherine Donnelly
Ebook Free The Oxford Companion to Cheese (Oxford Companions), by Catherine Donnelly
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The Oxford Companion to Cheese (Oxford Companions), by Catherine Donnelly
Ebook Free The Oxford Companion to Cheese (Oxford Companions), by Catherine Donnelly
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Review
"Finally, the go-to source for all things cheese in one single, sensational volume. Every cheesemonger in America will want this in their library." --Rob Kaufelt, president of Murray's Cheese "Discovering the kaleidoscope of flavor in well-made raw-milk cheese is like watching color television after years of black and white. But many examples of these wonderful cheeses are now under threat of extinction. The Companion explains where they come from, how they are made, and most importantly why cheese made the traditional way really matters." --Will Studd, host and executive producer of Cheese Slices"The Companion is one of the most anticipated cheese books fo the new century. The depth of knowledge is overwhelming. Thank you for bringing this to the cheese community." --Peggy Smith, co-founder of Cowgirl Creamery"This book will be one to remember for the cheese world, and it is so crucial to communicate our knowledge over time. I wish this encyclopedia much success, and hope that it will inspire!" --Hervé Mons, MonS Fromager-Affineur"[A] delightfully discursive volume." --The Economist
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About the Author
Dr. Catherine Donnelly, Editor-in-Chief, is a Professor of Nutrition and Food Science at the University of Vermont. She is the co-director of the Vermont Institute for Artisan Cheese, America's first and only comprehensive academic research center devoted to artisan cheese. She previously served as the Associate Director for the Northeast Center for Food Entrepreneurship, a research consortium between Cornell and the University of Vermont. Dr. Donnelly has been recognized by her colleagues for her many contributions to improving Listeria detection. Widely regarded as an international expert on this bacterial pathogen, she has published numerous articles and book chapters and delivered hundreds of presentations on the topic of Listeria. Her current scholarly interests include investigating the microbiological safety of raw milk cheeses aged for 60 days. Dr. Donnelly is the Editor of the book Cheese and Microbes, and she is the Scientific Editor of the Food Microbiology and Safety Section of the Journal of Food Science.
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Product details
Series: Oxford Companions
Hardcover: 888 pages
Publisher: Oxford University Press; 1 edition (November 22, 2016)
Language: English
ISBN-10: 0199330883
ISBN-13: 978-0199330881
Product Dimensions:
10.1 x 1.8 x 7.4 inches
Shipping Weight: 3.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
13 customer reviews
Amazon Best Sellers Rank:
#219,452 in Books (See Top 100 in Books)
This book is definitely encyclopedic in nature, not a narrative story of cheese. If you are looking for a narrative story this book will wholly disappoint. It is a book to sample, not to read from page one.In it you will find not only types of cheese and cheesemaking techniques, but also history, places, people, uses, cultural references, and more. Even things many would not consider cheese, such as Cheez Whiz and Velveeta.You can learn how Cheddar supplanted Cheshire cheese in popularity. How cow's milk mozzarella was developed after the Nazis killed the water buffalo in Italy. (Was there nothing those brutes wouldn't do?) And how water buffalo herds were later replaced, bringing back buffalo mozzarella.On facing pages you find Homer, and his references to cheese, and Hooke, and his microscopic studies of cheese. A few pages earlier there is medieval scholar (and composer) Hildegarde of Bingen comparing "human reproduction with cheesemaking". (Not going into details here! You'll have to buy the book.) Successive entries cover a Monty Python skit about cheese, the idea that the moon is made of cheese, and moose cheese. I not only didn't know people made moose cheese, I didn't know anyone milked moose! (If you've ever seen a moose up close it wouldn't strike you as likely!)If you enjoy cheese, enjoy reading, and enjoy learning serendipitous facts, you will enjoy this book!
We love it! Fabulous Christmas present, wonderfully researched, comprehensive is an understatement.A "must have" for anyone who cares about and loves cheese
not as comprehensive as I would have liked
Great book. Shipped correctly.
We have a good friend who makes and teaches others on how to make cheese, this was a perfect BD gift for her and she was so grateful for this book !!
Excellent, comprehensive resource on cheese that is also enjoyable to read.
Amazing information about cheese.
Incredible book.
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