24,89 €
A Cheesemonger's Compendium of British & Irish Cheese
A Cheesemonger's Compendium of British & Irish Cheese
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A Cheesemonger's Compendium of British & Irish Cheese
A Cheesemonger's Compendium of British & Irish Cheese
El. knyga: 24,89 €
A Cheesemonger's Compendium is a standalone guide to the artisanal and farmhouse cheeses of the British Isles. A must-have for cheese lovers everywhere from the expert fromager to the enthusiastic novice. It also serves as a handy pocket or shopping bag sized companion to A Cheesemonger's History of The British Isles. Over 150 exceptional cheeses will be introduced to the hungry reader, fully illustrated, each with a deliciously readable flavour profile, a morsel of history or a dash of folklor…
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  • Autorius: Ned Palmer
  • Leidėjas:
  • Metai: 20211111
  • ISBN-10: 1782838090
  • ISBN-13: 9781782838098
  • Formatas: ACSM ?
  • Kalba: Anglų

A Cheesemonger's Compendium of British & Irish Cheese | knygos.lt

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A Cheesemonger's Compendium is a standalone guide to the artisanal and farmhouse cheeses of the British Isles. A must-have for cheese lovers everywhere from the expert fromager to the enthusiastic novice. It also serves as a handy pocket or shopping bag sized companion to A Cheesemonger's History of The British Isles.

Over 150 exceptional cheeses will be introduced to the hungry reader, fully illustrated, each with a deliciously readable flavour profile, a morsel of history or a dash of folklore, stories of eccentric and colourful cheesemakers both past and present, splashes of local colour and key points for the connoisseur.

The Guide is a celebration of traditional farmhouse and modern artisanal cheeses, and aims to be an indispensable resource, font of wisdom and source of pleasure for cheese fanciers at home or at the deli counter.

Entries will be organised along the same lines as the list of favourite cheeses in A Cheesemonger's History, dividing the cheeses into - Fresh, Mould Ripened, Washed Rind, Blue and Hard. The guide will also divide those categories by their animals, Goat, Sheep and Cow.


The Guide will also include entertaining and informative introductions to each family of cheese, its production and history, as well as pithy and practical guides on how to buy your cheese like a monger, how to cut and store it, how to create a perfect cheeseboard for any season, not to mention how to match cheese and a wide variety of drinks. The occasional favourite recipe might work its way in there too.

A gazetteer some of the best cheesemongers of Britain and Ireland will also be included in the end sections, or if word count forbids, a pointer to the existing list on The Cheese Tasting Company's website including mongers who offer delivery across the British Isles.

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24,89 €El. knyga

A Cheesemonger's Compendium is a standalone guide to the artisanal and farmhouse cheeses of the British Isles. A must-have for cheese lovers everywhere from the expert fromager to the enthusiastic novice. It also serves as a handy pocket or shopping bag sized companion to A Cheesemonger's History of The British Isles.

Over 150 exceptional cheeses will be introduced to the hungry reader, fully illustrated, each with a deliciously readable flavour profile, a morsel of history or a dash of folklore, stories of eccentric and colourful cheesemakers both past and present, splashes of local colour and key points for the connoisseur.

The Guide is a celebration of traditional farmhouse and modern artisanal cheeses, and aims to be an indispensable resource, font of wisdom and source of pleasure for cheese fanciers at home or at the deli counter.

Entries will be organised along the same lines as the list of favourite cheeses in A Cheesemonger's History, dividing the cheeses into - Fresh, Mould Ripened, Washed Rind, Blue and Hard. The guide will also divide those categories by their animals, Goat, Sheep and Cow.


The Guide will also include entertaining and informative introductions to each family of cheese, its production and history, as well as pithy and practical guides on how to buy your cheese like a monger, how to cut and store it, how to create a perfect cheeseboard for any season, not to mention how to match cheese and a wide variety of drinks. The occasional favourite recipe might work its way in there too.

A gazetteer some of the best cheesemongers of Britain and Ireland will also be included in the end sections, or if word count forbids, a pointer to the existing list on The Cheese Tasting Company's website including mongers who offer delivery across the British Isles.

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