The New American Cheese : Ten years ago there were only a handful of specialty cheese-makers in America; today there are at least 200. Like the explosion in the interest in fine American wine of the 1970's, cheese is the next great food revolution in this country. The New American Cheese celebrates this renewed passion for cheese-making and consumption in America. The book offers an in-depth review of the history of cheese-making in America, as well as a look at how cheese is made; information on how to buy, store, and taste cheese; nutritional information; and a reference guide to American cheeses aside mail-order sources.
|Cocina, Comida y Vinos||Historia|
|Cocina, Comida y Vinos||Specific Ingredients|