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Cover: 9780712353779 | The Philosophy of Cheese | Patrick McGuigan | Buch | Gebunden | 2021
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The Philosophy of Cheese
Buch von Patrick McGuigan
Sprache: Englisch

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Beschreibung
From the first cheese, dating to 5000 BC, food journalist Patrick McGuigan travels through Feta's relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda. Discover how the household staple of Cheddar stands as a symbol for industrialization, and what Rogue River Blue can tell us about the artisan cheese renaissance happening in the US today. If you've ever looked at a cheese rind and wondered "Can I eat this?," The Philosophy of Cheese will set you right. Alongside surprising and little-known stories of much-loved cheeses, this book will teach you how to effectively store your cheese, how to pair it with alcohol for an exquisite tasting and how to create the cheeseboard of your dreams.
From the first cheese, dating to 5000 BC, food journalist Patrick McGuigan travels through Feta's relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda. Discover how the household staple of Cheddar stands as a symbol for industrialization, and what Rogue River Blue can tell us about the artisan cheese renaissance happening in the US today. If you've ever looked at a cheese rind and wondered "Can I eat this?," The Philosophy of Cheese will set you right. Alongside surprising and little-known stories of much-loved cheeses, this book will teach you how to effectively store your cheese, how to pair it with alcohol for an exquisite tasting and how to create the cheeseboard of your dreams.
Über den Autor
Patrick McGuigan is a British food journalist and cheese writer, who contributes to The Telegraph, Delicious and The Financial Times, among many other titles. He has traveled the world, from the Swiss Alps to the hipster cheese bars of New York, to write about cheese makers, maturers and retailers. A senior judge at the World Cheese Awards, Patrick also teaches cheese courses at the School of Fine Food and is a co-founder of the British Cheese Weekender and London Cheese Project festivals. He is particularly partial to a slice of Kirkham's Lancashire. [...]
Details
Erscheinungsjahr: 2021
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Buch
Reihe: British Library Philosophy of
Inhalt: Gebunden
ISBN-13: 9780712353779
ISBN-10: 0712353771
Sprache: Englisch
Einband: Gebunden
Autor: McGuigan, Patrick
Hersteller: British Library
British Library Philosophy of
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 204 x 134 x 14 mm
Von/Mit: Patrick McGuigan
Erscheinungsdatum: 01.08.2021
Gewicht: 0,232 kg
Artikel-ID: 118870560
Über den Autor
Patrick McGuigan is a British food journalist and cheese writer, who contributes to The Telegraph, Delicious and The Financial Times, among many other titles. He has traveled the world, from the Swiss Alps to the hipster cheese bars of New York, to write about cheese makers, maturers and retailers. A senior judge at the World Cheese Awards, Patrick also teaches cheese courses at the School of Fine Food and is a co-founder of the British Cheese Weekender and London Cheese Project festivals. He is particularly partial to a slice of Kirkham's Lancashire. [...]
Details
Erscheinungsjahr: 2021
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Buch
Reihe: British Library Philosophy of
Inhalt: Gebunden
ISBN-13: 9780712353779
ISBN-10: 0712353771
Sprache: Englisch
Einband: Gebunden
Autor: McGuigan, Patrick
Hersteller: British Library
British Library Philosophy of
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 204 x 134 x 14 mm
Von/Mit: Patrick McGuigan
Erscheinungsdatum: 01.08.2021
Gewicht: 0,232 kg
Artikel-ID: 118870560
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