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The Oxford Companion to Cheese
Hardback
€ 57.61
€ 46.72
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Description for The Oxford Companion to Cheese
Hardback. The Oxford Companion to Cheese answers a clear call for the kind of subject-defining reference work that The Oxford Companion to Wine achieved. It is the first truly comprehensive cheese book, containing 855 A-Z scholarly, yet accessible entries on the history, culture, and science of cheese making and cheese enjoyment, worldwide. Editor(s): Donnelly, Dr Catherine. Series: Oxford Companions. Num Pages: 888 pages, Approx. 150 images, three 8-page colour inserts. BIC Classification: GBC; JFCV; WB. Category: (G) General (US: Trade). Dimension: 192 x 261 x 47. Weight in Grams: 1546.
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. ... Read more
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. ... Read more
Product Details
Publisher
Oxford University Press Inc
Format
Hardback
Publication date
2016
Series
Oxford Companions
Condition
New
Number of Pages
888
Place of Publication
New York, United States
ISBN
9780199330881
SKU
V9780199330881
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-6
About Hardback
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 ... Read more
Reviews for The Oxford Companion to Cheese
A must-read for curd nerds and cheese lovers.
Delicious
In short, The Oxford Companion To Cheese The Oxford Companion To Cheese
On: Yorkshire Magazine
a landmark encyclopaedia
Restaurants and Food
For anyone with an interest in food, its production and provenance, this is a glorious book to lose yourself in for an hour or ... Read more
Delicious
In short, The Oxford Companion To Cheese The Oxford Companion To Cheese
On: Yorkshire Magazine
a landmark encyclopaedia
Restaurants and Food
For anyone with an interest in food, its production and provenance, this is a glorious book to lose yourself in for an hour or ... Read more