Cheese: The World’s Best Artisan Cheeses, a Journey Through Taste, Tradition and Terroir by Patricia Michelson newly listed for sale on the fantastic BookLovers of Bath web site!
Published: Jacqui Small, 2010, Hardback in dust wrapper.
Illustrated by way of: Colour Photographs; Maps; Illustrated endpapers and blanks;
From the cover: Patricia Michelson opens the door of her award-winning Cheese Room at Marylebones celebrated La Fromagerie. In these pages Patricia shares her expert knowledge of the mysterious work of affinage and invites you to explore the world of artisan cheese.
By taking us on a journey covering over 450 varieties, Patricia reveals the importance of terroir the magical combination of local terrain, altitude, soil and climate that accounts for the delicious diversity of cheese tastes and textures. Elements such as naturally fed cattle, the influences of the seasons and the specifics of the cheesemaking process all work together to produce delicious cheeses with varying personalities and nuances. We learn why provenance is key, and follow some of the worlds most flavoursome cheeses from farm to La Fromagerie.
Cheese charts a vast array of artisan cheeses and producers from all over the world. Patricias global journey spans the Savoie in France, home to Beaufort Chalet dAlpage, the Nottinghamshire countryside for Colston Bassett Stilton, and the Reggia Emilia hills of Italy where famous Parmigiano Reggiano is made. She investigates the cheesemaking revolutions in the USA and Australia and celebrates the emergence of new cheeses such as New York States Battenkill Brebis and Victorias La Luna.
Appreciate cheese better by learning how to store, cut, taste and serve it, and which drinks and wine best complement this most loved of courses. With more than a hundred recipes taken straight from the kitchens of La Fromagerie, youll be inspired to cook delicious dishes featuring cheeses hand picked by Patricia. Mouthwatering photographs will help you identify your favourites and leave your tastebuds thoroughly tantalised.
Patricias enthusiasm for cheese and incredible knowledge are universally admired and hugely infectious: never before has cheese been so wholeheartedly celebrated.
Introduction by: Jamie Oliver
Very Good+ in Very Good+ Dust Wrapper.
Cream boards with Black titling to the Spine. 304 pages. Index. 11″ x 8½”.
Of course, if you don’t like this one, may I tempt with you something from here?
