Best Cheeses
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January 27, 2012
Cheeses
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Tags: best cheeses, best cheeses for grilled cheese, best cheeses for mac and cheese, best cheesesteak in los angeles, best cheesesteak in philly
Best of France! – Zabar’s Cheese Plate of the Week
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Best Buddy Small Bones – Cheese Dog Treats – Small $6.99 |
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Best Buddy Bits Dog Treats – 5.5 Ounces – Cheese $9.99 |
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The Cheese Course: Enjoying the World’s Best Cheeses at Your Table by Janet… $2.99 |
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Cheese Deck: A Connosseur’s Guide to 50 of the World’s Best by David Gibbons … $0.99 |
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Best Buddy Bones Dog Treats (Cheese Flavor, 5-1/2oz) $2.45 |
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Record Vinyl LP The Best of Cugat Cheesecake Cheese Cake Mama Inze Tequila $9.99 |
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The Cheese Course: Enjoying the World’s Best Cheeses at Your Table by Janet… $5.99 |
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Zingerman’s Guide to Good Eating: How to Choose the Best Bread, Cheeses,… $1.25 |
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HANDMADE BEST FRIEND NECKLACES (PRETZEL AND CHEESE) $30.00 |
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Our Best After School Cheese Scones Snack Recipe $1.49 |
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Cheese: A Connoisseur’s Guide to the World’s Best $27.43 |
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Cheese: A Connoisseur’s Guide To The World’s Best by Max McCalman and David… $39.95 |
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#1 Best Seller – Who Moved My Cheese – Spencer Johnson, M.D. $5.00 |
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The Best Cheese Fondue Party Recipe $1.59 |
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1957 REYNOLDS WRAP AD BEST FOR CHEESE $3.40 |
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Best Buddy Bits Dog Treats (Cheese Flavor, 5-1/2oz) $2.86 |
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Traills Best Beef & Cheese 18ct 1.2oz packs 1 box of 18 $18.00 |
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Traills Best Beef & Cheese 36ct 1.2oz packs 2 boxes of 18 $36.00 |
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BEST OF THE STRING CHEESE INCIDENT GUITAR BOOK TAB $18.99 |
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PICNIC TIME Duet Wine and Cheese Tote HUNTER GREEN Rated “Best of the Best” NWOT $19.95 |
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The Tastiest Story in the World Pecorino Romano Cheese – Best Recipes, Origins.. $14.96 |
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The Cheese Course: Enjoying the World’s Best Cheeses at Your Table by Janet… $0.99 |
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RICHARD CHEESE – THE SUNNY SIDE OF THE MOON: THE BEST OF RICHARD CHEESE – NEW CD $10.94 |
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RICHARD CHEESE – THE SUNNY SIDE OF THE MOON: THE BEST OF RICHARD CHEESE – NEW CD $13.93 |
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The Cheese Handbook; A Guide to the World’s Best Cheeses, over 250 Va 0486229556 $5.99 |
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1978 Cracker Barrel Cheese “Thirst For The Best” Ad $8.59 |
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10 Coupons, Best Choice Cheese, $1 off 2, 7-31-12 $2.50 |
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GRATER – Ginger, garlic, hard cheese, chocolate – Best grater ever -Buy 2 & save $26.00 |
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Best from Vitakraft: Cats Malt & Cheese Paste in 100g $10.13 |
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Cheese: A Connoisseur’s Guide to the World’s Best NEW $30.53 |
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Exclusively Pet Best Buddy Bones Cheese Small-44700 $16.85 |
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The Murray’s Cheese Handbook: A Guide to More Than 300 of the World’s Best Chees $4.87 |
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264461 Best Buddy Bits-Cheese Flavor $91.35 |
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259084 Best Buddy Bones-Cheese Flavor $91.35 |
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Best Of The String Cheese Incident Guitar Tab Book NEW! $17.49 |
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300 BEST CHEESE HANDBOOK yellow 2006 MURRAY’S narrow pb $6.88 |
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Exclusively Pet Best Buddy Bits Cheese Dog Treat 5oz $4.99 |
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BEST OF THE STRING CHEESE INCIDENT – (PAPERBACK) NEW $24.96 |
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Exclusively Dog Cookies-Best Buddy Bits $3.99 |
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Best of the String Cheese Incident – Guitar Tab Book $17.45 |
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String Cheese Incident Trick Or Treat: Best Of String Cheese Inci CD $13.58 |
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Cooking With Cheese: 70 Best-ever Recipes by Roz Denny (2011, Paperback,… $16.98 |
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The Cheese Course: Enjoying the World’s Best Cheeses at $19.21 |
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Amish Acres, W H Best & Sons Meat & Cheese Shop pc $1.95 |
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Best Quality 90 weight Cheesecloth Cheese Cloth Gauze by the Yard BTY $2.45 |
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Best of the String Cheese Incident (2010, Paperback) $24.98 |
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Cheesecloth 10 Sq Yards BEST Quality 90 WT Cheese Cloth $22.00 |
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Cheese: A Connoisseur’s Guide to the World’s Best $36.94 |
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Best of 2009 Cheese Sampler Cheddar, Curds, Swiss, Mozz $41.99 |
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Cheese Deck: A Connosseur’s Guide to 50 of the World’s Best by David Gibbons … $3.95 |
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Best Meat and Cheese Empanadas Hors D’Oeuvres Recipe $1.59 |
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Ultimate RED VELVET CAKE Recipe ~ The BEST * 3 Layer * CREAM CHEESE FROSTING $1.29 |
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Best of the String Cheese Incident – Play It Like It Is – Guitar Songbook $24.99 |
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Richard Cheese The Sunny Side Of The Moon: The Best Of Richard Ch CD $10.97 |
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Vintage Painted Metal the Best Cheese Burger Sign $2,150.00 |
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Cooking with Cheese: 70 Best-Ever Recipes: A fabulous collection of classic che $10.12 |
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American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, $14.48 |
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Exclusively Dog Best Buddy Bits Cheese Dog Treats 44100 $4.49 |
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Exclusively Dog Best Buddy Bits Cheese Dog Treats-0.75 lb 42100 $6.95 |
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Exclusively Dog Best Buddy Bones Cheese Dog Treats 44700 $4.49 |
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Best Buddy Bits Cheese Bits For Dogs 5.5 Oz $2.86 |
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Best Buddy Bones For Dogs Cheese 5.5 Oz $2.86 |
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Zingerman’s Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive O $4.91 |
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American Cheeses: The Best Regional, Artisan, and Farmh $43.56 |
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Zingerman’s Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive O $1.00 |
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American Cheeses: The Best Regional, Artisan, and Far.. $0.99 |
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Cheese, Richard Sunny Side Of The Moon: The Best Of Richard Cheese CD ** NEW ** $15.30 |
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American Cheeses: The Best Regional, Artisan, and Farmh $16.95 |
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MINNITOY BLACK DIAMOND CHEESE SEMI DECAL SET . THE BEST $40.00 |
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~~Best Tasting CREAM CHEESE POUND CAKE ever~~ $16.99 |
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KitchenAid FGA Food Grinder Attachment for Stand Mixers $64.99 This tool increases the fun factor of your KitchenAid stand mixer several times over. Toss cubes of meat into the food tray, stomp ‘em down, and watch the results wriggle out the front. Grind your own beef or chicken for patties or tacos. Blend your own sausage mixtures, from breakfast to boudin blanc. With additional attachments, you can turn it into a pasta maker or a sausage stuffer. It’s easy … |
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Taylor 9842 Commercial Waterproof Digital Thermometer $8.75 Flat-Edged Dial Safe-T-Guard Thermometer with Antimicrobial Sleeve. Special additive in the sleeve material inhibits bacterial and fungal growth. Thermometer is waterproof for dependable use in kitchen or lab environments. Field calibratable. Auto-off feature saves on battery life. What’s Included: One LR44 battery… |
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Microplane 40020 Classic Zester/Grater $8.99 Microplane 40020 Zester/Grater, Black Handle For Grating/Zesting of Chocolate, Hard Cheese, Citrus Zest, Coconut, Ginger and Garlic Blade made of surgical grade stainless steel. Plastic handle. Dishwasher safe Cover included Made in USA… |
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The Prince Of Egypt: Music From The Original Motion Picture Soundtrack $0.59 CD… |
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Best of Van Halen, Vol. 1 $6.94 VAN HALEN GREATEST HITS… |
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Sesame Street – Kids’ Favorite Songs 2 $4.88 Join Elmo and his Sesame Street pals in the second volume of Kids’ Favorite Songs, as Elmo travels up and down Sesame Street asking kids to sing their favorite songs! Snuffy, Baby Bear, and Zoe help the kids sing and act out nursery rhymes, lullabies, and just plain silly songs. Sing along and find out for yourself which song is Elmo’s favorite! Also features the brand-new segment, Hero Guy!Produc… |
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Winsor Pilates: 20 Minute Workout $9.92 20-Minute Workout Video: A fast, fun, no-nonsense program designed to sculpt your body slim in just 20 minutes a day!… |
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The Century-America’s Time (Boxed Set) [VHS] $44.99 Covering the entire 20th century in one video series is an ambitious project, but one that Peter Jennings and ABC News are up to. In The Century: America’s Time, a 12-part documentary on six videotapes that is a companion to the book of the same name, Jennings guides us through a century of technology and advancement like no other. As he says in his introduction to episode 1, “Seeds of Change,” “U… |
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Tinker Bell (BD Live) [Blu-ray] $16.49 TINKER BELL – Blu-Ray Movie… |
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It’s a Wonderful Life (60th Anniversary Edition) $12.46 Studio: Paramount Home Video Release Date: 10/31/2006 Starring: James Stewart… |
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Farmhouse Cheeses of Ireland: A Celebration $34.35 Ireland is home to a range of cheeses whose excellence is now recognized internationally. At the forefront are Irish artisanal/farmhouse cheesemakers whose world is explored here for the first time. The core of this book is a comprehensive guide to the producers and the cheeses they make. Each cheese is described in detail, its characteristics such as color, texture, aroma, and flavor. The book also looks at the history of cheesemaking in Ireland, how cheese is made and best conserved, and resources for cheese lovers. Derry Clarke, Ross Lewis, Catherine Fulvio, Clodagh McKenna, Denis Cotter, Darina Allen, Rachel Allen, and others contribute Irish farmhouse cheese recipes. Lavish photography complements this exploration of the world of Irish cheeses. |
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The Murray’s Cheese Handbook: A Guide to More Than 300 of the World’s Best Cheeses $3.98 Rob Kaufelt, cheese purveyor to American’s top restaurants and owner of Murray’s Cheese–named the world’s best cheese store by "Forbes" magazine–guides us through the bewildering variety of cheeses available today in this entertaining and indispensable guide featuring: *Descriptions of more than 300 cheeses from across America and around the world, including what to drink with each *Suggested accompaniments for all the different styles and types of cheeses *How to arrange cheese plates for dressed-up dinners or casual cheese tastings *The best cheeses to serve before a meal, with a salad, or for a gooey grilled cheese sandwich *Must-have lists: The Ten Most Intimidating Cheeses, Sexiest Cheeses, Cheeses to Eat Before You Die *Answers to the most frequently asked questions about cheese |
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The Real Cheese Companion: A Guide to the Best Handmade Cheeses of Britain and Ireland $16.23 The craft of cheesemaking is undergoing an exciting revival. A new generation of artisan cheesemakers is now producing not only the hard cows’ milk and blue cheeses usually associated with Britain, but also soft cheeses of the Brie and Camembert variety, hard sheep’s cheeses, both hard and soft goat cheeses, and a small but growing number of organic and buffalo cheeses. Cookbook author Sarah Freeman visited farmhouse cheesemakers throughout Britain and Ireland in the belief that knowing the cheeses and understanding how they are made can only enhance the enjoyment of them. In "The Real Cheese Companion," she reviews over 150 of these handmade cheeses, describes the individual cheesemaking processes, and provides the cheese connoisseur with a unique collection of recipes and serving suggestions. |
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Cheeses Of The World $35 Cheeses Of The World |
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Cheeses Of Vermont $15.36 Cheeses Of Vermont |
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500 Cheeses: $11.18 500 Cheeses |
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The Cheeses of Wisconsin $13.56 The Cheeses of Wisconsin |
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American Cheeses: $16.49 American Cheeses |
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Cheeses Of Nazareth $7.49 Cheeses Of Nazareth |
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Processed Cheeses and Analogues $109.99 Part of the Society of Dairy Technology Series , this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts.  This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science. |
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American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them $3.98 In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion. In "American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them," Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections — The Northeast and New England, The South, The Middle West, The Wild West — he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities. Each profile lists the kinds of cheeses available and contact information for producers and farms. At the end of each regional section is a selection of delectable recipes that showcase the best cheese of that area, from A Perfect Pimento Cheese of the American South to Blue Cheese Pralines from the Grand Hotel on Mackinac Island in Michigan. |
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The Cheese Course: Enjoying the World’s Best Cheeses at Your Table $3.48 Nothing complements a good meal with friends like a rustic oak table laden with an exquisite selection of fine cheeses: a grape leaf-lined platter of ricotta with honey, red pears, and roasted chestnuts, or a decorative Spanish tile topped with sheep’s milk cheeses, toasted almonds, and oven-dried tomatoes, or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as a part of home entertaining. Written by best-selling author and award-winning food writer Janet Fletcher, "The Cheese Course" decribes the wonderful array of artisanal cheeses now available, offering suggestions for presentations as well as wine pairings and fruit and nut accompaniments. "The Cheese Course" is rounded out with 50 sweet and savory recipes for salads, breads, and desserts that match deliciously with cheese. |
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Cheeses $4.99 For everything you do, there’s a song that hits the spot. MOG brings them all to you: a world of music on demand, unlimited mobile downloads and ways to discover music free from the limitations of Pandora. The music you love, with you everywhere you go. |
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igourmet 2-lb. Cheeses For The Ladies $39.99 Cheeses For The Ladies |
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French Cheeses $19.79 A fabulous A-to-Z guide to some of the finest cheeses in the world. |
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Making Artisan Cheese: 50 Fine Cheeses That You Can Make in Your Own Kitchen $10.57 Cheese making is an art and an absorbing pastime. Geared to the hobbyist, this book will turn anyone into a cheese artist. Most of the equipment you need is already in your kitchen, and with investing more patience than cash, your cheeses will far surpass their commercial counterparts in flavor and freshness. Included are: Inspiring, colorful photographs of artisan cheeses Recipes for gourmet cheeses and everyday favorites, with enticing variations Step by step illustrated techniques for fresh cheeses, molded cheeses, and aged cheeses "What can go wrong" tips that help you avoid cheese making pitfalls Profiles of master cheese makers who share professional tips and advice Tips on discovering the best fruits, breads, nuts, wine, and beer to complement every kind of cheese, and how to present, serve, and properly store your cheeses |
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igourmet 10 ounce Chutney for Cheeses $12.99 Chutney for Cheeses |
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Great Cheeses Of Britain & $7.98 Great Cheeses Of Britain & |
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The Illustrated Cook’s Guide to Cheeses $13.48 The Illustrated Cook’s Guide to Cheeses |
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Great British Cheeses $10.19 Great British Cheeses |
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igourmet French Cheeses for the Connoisseur $38.99 French Cheeses for the Connoisseur |
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Zingerman’s Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More $3.98 Hailed by the New York Times, Esquire, and the Atlantic Monthly as one of the best delicatessens in the country, Zingerman’s is a trusted source for superior ingredients — and an equally dependable supplier of information about food. Now, Ari Weinzweig, the founder of Zingerman’s, shares two decades of knowledge gained in his pursuit of the world’s finest food products: oils, vinegar, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea. |
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The Real Cheese Companion; A Guide to Best Handmade Cheeses of Britain and Ireland $14.56 No Synopsis Available |
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igourmet 2.1-lb. Assortment of Romantic Cheeses $39.99 Assortment of Romantic Cheeses |
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igourmet 1.9-lb. Platinum Collection of Cheeses $44.99 Platinum Collection of Cheeses |
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igourmet 1.8-lb. Trio of Canadian Cheeses $25.99 Trio of Canadian Cheeses |
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igourmet 1-lb. Assortment of Grating Cheeses $26.99 Assortment of Grating Cheeses |
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igourmet 2.4-lb. Assortment of Salad Cheeses $24.99 Assortment of Salad Cheeses |
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igourmet 2.5-lb. Cheeses for the Grill Assortment $36.99 Cheeses for the Grill Assortment |
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igourmet 2.5-lb. Set of Fondue Cheeses $39.99 Set of Fondue Cheeses |
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igourmet Celebrate with Cheeses, Meats and Sweets $99.99 Celebrate with Cheeses, Meats and Sweets |
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Cheeses of Nazareth $10.24 Cheeses of Nazareth, the debut CD of the highly theatrical L.A. alternative metal band Rosemary’s Billygoat, showcases a band that’s long on attitude but short on solid original songwriting. Many of the songs feature sophomoric humor that suffers from not |
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The Complete Idiot’s Guide to Cheeses of the World $12.88 The Complete Idiot’s Guide to Cheeses of the World |
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Yogurt and Cheeses and Ice Cream That Pleases $7.31 Yogurt and Cheeses and Ice Cream That Pleases |
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igourmet 2-lb. Four Continents of Affordable Cheeses $19.99 Four Continents of Affordable Cheeses |
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1,001 Foods To Die For $1.6 Every epicure seeks the very best-of-the-best foods the world has to offer, from extra-virgin olive oil and artisanal cheeses to rich, dark chocolate. 1,001 Foods To Die For is an essential list for food lovers, featuring luscious photographs and descriptions of must-eat foods from soup to nuts and from all over the world. This food bible includes everything from simple classics like foie gras and aged aceto balsamico to more exotic fare such as blowfish sushi or gratin Dauphinois. The book’s contributors include more than eighty renowned culinary professionals-chefs, writers, critics, and historians-who share their expert opinions on the delicious dishes and cuisines that must be experienced at least once in a lifetime. With lots of informational sidebars, and recipes for some of the featured dishes, 1,001 Foods To Die For is the ultimate culinary catalog for foodies everywhere. |
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1001 Foods to Die For $39.95 Every epicure seeks the very best-of-the-best foods the world has to offer, from extra-virgin olive oil and artisanal cheeses to rich, dark chocolate. 1,001 Foods You Must Eat Before You Die is an essential list for food lovers, featuring luscious photographs and descriptions of must-eat foods from soup to nuts and from all over the world. This food bible includes everything from simple classics like foie gras and aged aceto balsamico to more exotic fare such as blowfish sushi or gratin Dauphinois. The book’s contributors include more than eighty renowned culinary professionals–chefs, writers, critics, and historians–who share their expert opinions on the delicious dishes and cuisines that must be experienced at least once in a lifetime. With lots of informational sidebars, and recipes for some of the featured dishes, 1,001 Foods You Must Eat Before You Die is the ultimate culinary catalog for foodies everywhere. |
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5 Magna Santoku Utility Knife $4.9 HNP1002: Features: -Utility knife. -Best used for cutting meats, cheeses and vegetables. -Triple riveted construction for durability. -Full tang handle. -Ergonomically designed for comfort. -Granton edge creates an air pocket which prevents foods from sticking to the blade. -Overall dimensions: 0.55 H x 0.55 W x 15 D. |
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500 Cheeses $16.95 This tempting and wide-ranging guide to cheeses is packed full of information on selecting and tasting cheese from around the globe. Learn the basics of how cheese is made, plus how to choose the perfect cheese and how best to serve and enjoy your selections. |
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500 Cheeses: The Only Cheese Compendium You’ll Ever Need $8.5 This guide to cheeses is packed full of information on selecting and tasting cheese from around the globe. Learn the basics of how to choose the perfect cheese, how best to serve and enjoy your selections, and how cheese is made. 500 Cheeses includes a tempting and wide-ranging collection of cheeses, arranged by type, from soft to hard. Each cheese has wine-matching and taste references describing the degree of maturity and flavor you can expect. Technical terms are explained and the appellation systems, which guarantee the quality of what you are buying, are demystified. |
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7 Magna Santoku Utility Knife $7.89 HNP1004: Features: -Utility knife. -Best used for cutting meats, cheeses and vegetables. -Triple riveted construction for durability. -Full tang handle. -Ergonomically designed for comfort. -Granton edge creates an air pocket which prevents foods from sticking to the blade. -Overall dimensions: 0.25 H x 0.55 W x 15.75 D. |
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Academia Barilla D.O.P Riviera Ligure Extra Virgin Olive Oil 25.4 oz $37.99 Academia Barilla Extra Virgin Olive Oils are made exclusively with handpicked olives, harvested at the perfect degree of maturity, yielding small amounts of superior quality olive oil and freshness in every bottle. Each Academia Barilla Extra Virgin Olive Oil is carefully selected each year among Italy’s top crops, to consistently guarantee only the very best Italy has to offer. All Academia Barilla Extra Virgin Olive Oils have extremely low acidity levels, ranging from 0.1% – 0.7%. Mild, with floral undertones and hints of fresh almonds and pine nuts. Perfect finish for: fish, sea food, soft cheeses and pesto. |
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Acetaia-Leonardi Balsamico Il Pregiato Aged 10 years Balsamic Vinegar 6.6 oz $89.99 The best and traditional balsamic vinegar is thus the result of this long process: a vinegar which is dark-brown colored, has the correct density and a complex and penetrating, obvious, but harmonious and pleasant flavor; a vinegar which is characterised by its bitter-sweet taste, with velvety shades. This what you will find in every bottle of Acetaia-Leonardi balsamic vinegars. Highly recommended for every-day use. Ideal on: mixed salads, raw or cooked vegetables, roast or grilled meats, boiled meats, omelettes. Refined dressing with a rich and penetrating aroma and flavour. Ideal on: mixed salads, raw or cooked vegetables, roast or grilled meats, boiled meats, omelettes, cheeses. |
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Acetum Agretti Fig Fruit Condiment 8.5 oz $8.99 Agretti are a delicate and natural condiment, with real fruit puree. The ingredients are simple and genuine: grape must, aged wine vinegar and fruit puree. Only the best fruits, selected for the sugar content and at the best ripening point, are blended with other ingredients and then decanted. The production process has been limited to the minimum number of operations, in order to leave unchanged the organoleptic features of fresh fruit and to grant an intense and aromatic flavor.Agretti can be used to dress salads and to flavor various dishes, to glaze meat, to marinate fish (rasberry, Pomegranate, Cranberry), for salmon carpaccio (Strawberry), for cheeses (Plum, Figs), over porcini mushroom carpaccio (Peach), to cook sweet-sour vegetables and sauces, for oysters and shrimps (Mango). for fruit salads (Apple). |
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Acetum Agretti Mango Fruit Condiment 8.5 oz $8.99 Agretti are a delicate and natural condiment, with real fruit puree. The ingredients are simple and genuine: grape must, aged wine vinegar and fruit puree. Only the best fruits, selected for the sugar content and at the best ripening point, are blended with other ingredients and then decanted. The production process has been limited to the minimum number of operations, in order to leave unchanged the organoleptic features of fresh fruit and to grant an intense and aromatic flavor.Agretti can be used to dress salads and to flavor various dishes, to glaze meat, to marinate fish (rasberry, Pomegranate, Cranberry), for salmon carpaccio (Strawberry), for cheeses (Plum, Figs), over porcini mushroom carpaccio (Peach), to cook sweet-sour vegetables and sauces, for oysters and shrimps (Mango). for fruit salads (Apple). |
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Acetum Agretti Pomegranate Fruit Condiment 8.5 oz $8.99 Agretti are a delicate and natural condiment, with real fruit puree. The ingredients are simple and genuine: grape must, aged wine vinegar and fruit puree. Only the best fruits, selected for the sugar content and at the best ripening point, are blended with other ingredients and then decanted. The production process has been limited to the minimum number of operations, in order to leave unchanged the organoleptic features of fresh fruit and to grant an intense and aromatic flavor.Agretti can be used to dress salads and to flavor various dishes, to glaze meat, to marinate fish (rasberry, Pomegranate, Cranberry), for salmon carpaccio (Strawberry), for cheeses (Plum, Figs), over porcini mushroom carpaccio (Peach), to cook sweet-sour vegetables and sauces, for oysters and shrimps (Mango). for fruit salads (Apple). |
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Acetum Agretti Strawberry Fruit Condiment 8.5 oz $8.99 Agretti are a delicate and natural condiment, with real fruit puree. The ingredients are simple and genuine: grape must, aged wine vinegar and fruit puree. Only the best fruits, selected for the sugar content and at the best ripening point, are blended with other ingredients and then decanted. The production process has been limited to the minimum number of operations, in order to leave unchanged the organoleptic features of fresh fruit and to grant an intense and aromatic flavor.Agretti can be used to dress salads and to flavor various dishes, to glaze meat, to marinate fish (rasberry, Pomegranate, Cranberry), for salmon carpaccio (Strawberry), for cheeses (Plum, Figs), over porcini mushroom carpaccio (Peach), to cook sweet-sour vegetables and sauces, for oysters and shrimps (Mango). for fruit salads (Apple). |
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Admiration Dijon Mustard 4 – 1 Gallon Containers $46.26 This classic French Dijon mustard from Admiration is rapidly gaining in popularity in everyday American culinary techniques, and is best suited to go with prepared meats, sausages, or as a sandwich spread or dip for soft cheeses. Sold four, one gallon containers per case. Ingredients: distilled vinegar, mustard seed, salt, turmeric, imported spices and herbs. Please Note: Due to the nature of this product, it must ship via common carrier. It makes the most sense to order several of this product at once or to combine it with other products. That way, the shipping cost per item is reduced. |
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All American Cheese and Wine Book: Pairing, Profiles and Recipes $7.89 They’re a perfect pair. They’re meant for each other. They’re wine and cheese, cheese and wine. We may know the classic combinations—cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc—and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there’s a whole world of perfect pairings to discover.In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource. The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining in mind, and offers creative ideas for hors d’oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information. Author Biography: Berkeley, California-based foodwriter Laura Werlin is the author of The New American Cheese: Profiles of America’s Great Cheesemakers and Recipes for Cooking with Cheese. Werlin has appeared on Martha Stewart Living Television, Cooking Live! With Sara Moulton, San Francisco’s Bay Cafe, and numerous local television and radio |
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Allegrini Amarone 2006 $78.99 Amarone has a distinctive flavor because of its unique production method. An extremely important wine in Italian viticulture, Amarone is an exclusive and unique symbol of the Valpolicella region. Over the course of time, Allegrini has improved its production method with the goal being to best preserve the characteristics of the fruit whilst drying. Color: Intense ruby red. Bouquet: Warm and spicy bouquet, with aromas of raisins. This is due to the fact that the grapes are allowed to partially dry prior to fermenting. Taste: Well-structured, complex, elegant and velvety. Food Pairings Traditionally enjoyed with game, roasted and grilled meats, casseroles and well matured cheeses. Excellent with hearty dishes. Amarone’s distinctive flavor compliments new and exotic sweet and sour dishes. It is therefore also perfect with Asian and middle-eastern dishes. Serve at 18 C (64 F) and open the bottle an hour before consuming. This wine has the potential to age for more than 20 years. |
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American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, $18.99 Clark Wolf, Scott Mitchell (Photographer),Paperback, English-language edition,Pub by Simon & Schuster |
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American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them By Clark Wolf, Photographer Scott Mitchell $25 In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion.<P>In <I>American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them</i>, Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections — The Northeast and New England, The South, The Middle West, The Wild West — he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities. Each profile lists the kinds of cheeses available and contact information for producers and farms. At the end of each regional section is a selection of delectable recipes that showcase the best cheese of that area, from A Perfect Pimento Cheese of the American South to Blue Cheese Pralines from the Grand Hotel on Mackinac Island in Michigan. |
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American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses: Who Makes Them and Where to Find Them $25 In 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion. In American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them, Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections — The Northeast and New England, The South, The Middle West, The Wild West — he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities. Each profile lists the kinds of cheeses available and contact information for producers and farms. At the end of each regional section is a selection of delectable recipes that showcase the best cheese of that area, from A Perfect Pimento Cheese of the American South to Blue Cheese Pralines from the Grand Hotel on Mackinac Island in Michigan. |
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American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields $16 Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska’s Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country’s most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place." Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now. For those who have embraced the local food movement, American Terroir will share the best of America’s bounty and explain why place matters. It will be the first guide to the "flavor landscapes" of some of our most iconic foods, including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. With equally iconic recipes by the author and important local chefs, and a complete resource section for finding place-specific foods, American Terroir is the perfect companion for any self-respecting locavore. |
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American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields $25 Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska’s Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country’s most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place." Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now. For those who have embraced the local food movement, American Terroir will share the best of America’s bounty and explain why place matters. It will be the first guide to the "flavor landscapes" of some of our most iconic foods, including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. With equally iconic recipes by the author and important local chefs, and a complete resource section for finding place-specific foods, American Terroir is the perfect companion for any self-respecting locavore. |
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Amy’s Bread: Artisan-Style Breads, Sandwiches, Pizzas, and More From New York City’s Favorite Bakery $16.57 Since 1992, Amy’s Bread has served up New York City’s best handmade breads, feeding more than 55,000 loyal customers each month and supplying many of the city’s finest restaurantsand food shops. Lovingly made using traditional, centuries-old methods from the heart of Europe, Amy’s breads astound customers with their rich, complex flavors and crusty, chewy textures.This beautifully illustrated update of the classic Amy’s Bread cookbook lets you make Amy’s hearty, satisfying breads in your own kitchen. Here you’ll find Amy’s favorite and most popular recipes, as well as the baking tips and techniques you’ll need to create loaves that live up to the highest expectations, with ideal textures, surprising flavor dimensions, and picture-perfect results. Amy and her executive pastry chef Toy Kim Dupree explain the essentials of bread-making in careful detail, from using the most wholesome and fresh ingredients, to setting up your kitchen with affordable, effective equipment, to managing the moisture of your dough, kneading it properly, and shaping perfectly imperfect loaves. They’ve also included a very thorough but easy-to-understand chapter on starters to help every bread baker understand the best way to leaven their loaves.If you’re a first-timer, you can start by mastering basic techniques with simple breads like Big Beautiful White Pan Loaf, French Baguette, and Cinnamon Raisin Bread. Then move on to more complex breads like Country Sourdough Boule, Whole Wheat Sandwich Bread with Oats and Pecans, and Semolina Bread with Apricots and Sage. Satisfy your sweet tooth with brioche and specialty breads like Chocolate Cherry Rolls and Autumn Pumpkin Bread with Pecans. Once the oven has cooled, there’s even a sandwich chapter to help you put your breads to the best use with meats, cheeses, and vegetables that pair perfectly with your favorite breads.With more than fifty recipes—covering sourdoughs, ryes, semolinas, sandwich breads, pizza crusts, focaccias, |
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And That’s How You Make Cheese! $9.98 The definitive guide to making the world’s best cheeses at home! |
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Artisanal Cheese Celebration Collection $195 The Artisanal Cheese Celebration Collection includes a party starter for up to 16 people. It includes approximately 3.5 pounds of 8 cheeses. The cheeses are hand selected at peak ripeness, providing only the best available cheese for your party. These exquisite cheeses are complemented by 2 jars of condiments and preserves, 2 packages Fruit and Nut Crostini crackers, dried fruits and nuts. We include literature on each cheese and display cards to showcase each cheese. Our cheese is stored in temperature controlled cheese caves and the cheese is always cut and wrapped to order. Please allow one day to process your cheese order. Please contact us if you would like more information on the specific cheeses that are currently at peak ripeness. |
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Atlas of American Artisan Cheese $35 The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for even the most casual foodie library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated encyclopedia of contemporary artisan cheeses and cheesemakers will not only be a mainstay in any cookery and cuisine library—guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods—it will be the source of many a fabulous food adventure. Organized by region and state, the Atlas highlights more than 350 of the best small-scale cheeses produced from cow, sheep, and goat milk in the United States today. It provides the most complete overview of what’s to be had nationwide—shippable, attainable, delectable. Each entry describes a cheesemaker, its products, availability, location, and even details on the cheesemaking processes. The Atlas of American Artisan Cheese captures America’s local genius for artisan cheese: its capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference. |
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Australian Escapees: Moondyne Joe $10.37 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: Joseph Bolitho Johns (c. 1826August 13, 1900), better known as Moondyne Joe, was Western Australia’s best known bushranger. Little is known of Joseph Johns’s early life. Born in Cornwall, England around 1826 and raised as a Roman Catholic, he was the third of six children of blacksmith Thomas Johns and his wife Mary. It is likely that he contracted smallpox in his youth, as later records describe him as “pockmarked”. His father died some time between 1832 and 1841, and Johns and his three brothers took work as copper miners. In 1841 the family was living at Illogan, Cornwall, but by 1848 Johns had migrated to Wales, taking work as an iron ore miner, probably at the Clydach Iron Works. On 15 November 1848, Johns and an associate named John Williams were arrested near Chepstow for “… stealing from the house of Richard Price, three loaves of bread, one piece of bacon, several cheeses, and other goods”. Arraigned at the Brecon Assizes on charges of burglary and stealing, the pair pleaded not guilty. On 23 March they were tried at the Lent Assizes before Sir William Erle. Newspaper reports of the trial suggest that the pair gave an unexpectedly spirited defence, but Johns was abrasive and “contravened the conventions of court procedure”. The men were convicted and sentenced to ten years’ penal servitude. Edgar (1990) observes that in several other cases brought before the same judge that day, guilty pleas to very similar charges resulted in sentences ranging from three weeks to three months. Johns and Williams would have spent the next seven months working on a government work party in the local area, before being transferred to Millbank Prison. On 1 January 1850, they were transferred to Pentonville Prison to serve their mandatory six months o… More: |
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Autumn in Piemonte: Food and Travels in Italy’s Northwest $20.29 The culinary heart and soul of the beautiful and culturally fascinating Piemonte region of northwest Italy—from Crissini con le Noci to Fritatta Gialla e Verde, and from tiny countryside trattorias to opulent Torino cafes—is explored in this alluring account that is equal parts memoir, local history, and recipe collection. Located between France, Switzerland, and the eastern portion of Italy, the area is home to some of the world’s best produce and known for its autumnal bounty—wild mushrooms and truffles, rice harvests from the River Po, and specialty cheeses from tiny, mountain dairies. Secrets of the agriculturally rich Po Valley and tales of the spectacular capital of Torino are coupled with anecdotes about friends, family, and the importance of preparing and sharing good, quality food. Lavish color photographs capture the bustling culture and illustrate the splendor of the region, while also displaying some of the delectable recipes, including Anchovies with Salsa Verde, Taglierini with Fonduta and Truffle Oil, and Nougat Semifreddo. |
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Autumn in Piemonte: Food and Travels in Italy’s Northwest $16.19 The culinary heart and soul of the beautiful and culturally fascinating Piemonte region of northwest Italy—from Crissini con le Noci to Fritatta Gialla e Verde, and from tiny countryside trattorias to opulent Torino cafes—is explored in this alluring account that is equal parts memoir, local history, and recipe collection. Located between France, Switzerland, and the eastern portion of Italy, the area is home to some of the world’s best produce and known for its autumnal bounty—wild mushrooms and truffles, rice harvests from the River Po, and specialty cheeses from tiny, mountain dairies. Secrets of the agriculturally rich Po Valley and tales of the spectacular capital of Torino are coupled with anecdotes about friends, family, and the importance of preparing and sharing good, quality food. Lavish color photographs capture the bustling culture and illustrate the splendor of the region, while also displaying some of the delectable recipes, including Anchovies with Salsa Verde, Taglierini with Fonduta and Truffle Oil, and Nougat Semifreddo. |
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Barbera Frantoia Extra Virgin Olive Oil 5 liters $107 Tradition and advanced technology come together on perfect harmony in this golden green oil with an intense, delicately fruity aroma and a pleasant aftertaste of sweet almond. Frantoia extra virgin olive oil comes from olive groves growing on the pleasant hillside of our wonderful land. It is made from three varieties of olives: Nocellara, Cerasuola and Biancolilla. These are the same olives that our family has been cultivating on the San Lorenzo ai Colli estate since the end of the 19th century. With this selection I sought to create the same aromas and authentic flavor that remind me so much of my childhood. The olives are picked by hand from trees and are sent to the oil press on the same day. They are pressed as gently as possible and the oil is cold-extracted from the paste by way of centrifugation. To best savor the taste of Frantoia extra virgin olive oil, drizzle it unheated over any type of fish dish, on top of fresh cheeses, vegetables, salads and bread. – Manfredi Barbera |
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Best Western Hotel Milton Milano $0 Hotel Address: Via Enrico Annibale Butti 9 Milan. The Best Western Milton Milano is a modern 15-storey building with 110 spacious and comfortable rooms. It is located in the north of Milan, approximately 5km from the central train station and the Piazza Duomo and set in a quiet and strategic position, with 360 degree views over to the town. The hotel is also close to the ;Lancetti; station on the blue line and the underground station ;Maciachini;, and at a short distance from the trade fair. Breakfast is the hotel\’s speciality with its abundant international buffet offering fresh and genuine products. There is a wide variety of homemade cakes and cookies, cereals, cold cut meats and cheeses. For those wanting a larger breakfast, there is also an area where guests can help themselves to scrambled eggs, sausages, and bacon as well as to various types of pizza, focaccia and bread. The rooms are well appointed to and are furnished with elegance and special care for details…. |
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Betty Crocker’s Italian Cooking $25.95 Italian food- we all love it! The romance of Italian food grows every year, and has moved beyond simple pasta and pizza, to include all the delicious dishes of the country. Whether it’s a scrumptious antipasta before dinner, a meltingly soft risotto, a savory main dish such as Chicken Cacciatore, Grilled Radicchio Salad as a fresh side, or luscious Tira Misu for dessert, Italian food offers so many tempting possibilities. Let Betty Crocker and Italian chef Antonio Cecconi take you on a tasty tour of Italy, from Piedmont to Sardinia. Enjoy learning about each region, its distinctive food and the geographical characteristics that shape its culinary offerings. And there’s more than information on the countryside. Turn to complete glossaries on Italian cheeses, pastas, vinegars, herbs, and olives and olive oils. Everything you’ll need for the best and most delicious Italian meals is all right here! Chapters range from appetizers to dessert, making it so easy to find just what you want to make authentic dishes for any occasion. There’s an entire chapter on pasta and sauces, as well as a chapter on great first course- or main course- ideas for risotto, polenta, and soups. Are you a pizza lover? Then you’ll love the chapter on pizza, bread and sandwiches. Savor Italian meat, chicken and seafood main dishes, and then explore terrific vegetable and salad dishes. Ready for dessert? You’ll be delighted with the treasures included here. A menu section provides ideas for creating complete Italian meals from appetizers and main courses to desserts, complete with Italian wine suggestions. Full of beautiful food photography, as well as lovely landscape shots of Italy, you will truly feel that you’ve been on a trip abroad, and come home with all the best of Italian food, ready for your kitchen. Have fun deciding what wonderful foods you’ll make first- Fresh Wrapped Basil Cheese Balls the next time you grill, Rotini with Fresh Herbs for din |
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Betty Crocker’s Italian Cooking: 200 Easy Recipes That Celebrate the Food and Culture of Italy $1.5 Betty Crocker's Italian cooking Italian food—we all love it! The romance of Italian food grows every year, and has moved beyond simple pasta and pizza, to include all the delicious dishes of the country. Whether it's a scrumptious antipasta before dinner, a meltingly soft risotto, a savory main dish such as Chicken Cacciatore, Grilled Radicchio Salad as a fresh side, or luscious Tira Misu for dessert, Italian food offers so many tempting possibilities. Let Betty Crocker and Italian chef Antonio Cecconi take you on a tasty tour of Italy, from Piedmont to Sardinia. Enjoy learning about each region, its distinctive food and the geographical characteristics that shape its culinary offerings. And there's more than information on the countryside. Turn to complete glossaries on Italian cheeses, pastas, vinegars, herbs, and olives and olive oils. Everything you'll need for the best and most delicious Italian meals is all right here! Chapters range from appetizers to dessert, making it so easy to find just what you want to make authentic dishes for any occasion. There's an entire chapter on pasta and sauces, as well as a chapter on great first course—or main course—ideas for risotto, polenta and soups. Are you a pizza lover? Then you'll love the chapter on pizza, bread and sandwiches. Savor Italian meat, chicken and seafood main dishes, and then explore terrific vegetable and salad dishes. Ready for dessert? You'll be delighted with the treasures included here. A menu section provides ideas for creating complete Italian meals from appetizers and main courses to desserts, complete with Italian wine suggestions. Full of beautiful food photography, as well as lovely landscape shots of Italy, you will truly feel that you've been on a trip abroad, and come home with the all the best of Italian food, ready for your kitchen. Have fun deciding what wonderful foods you'll make first—Fresh Wrapped Basil Cheese Balls the next |
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Birthday Deluxe Epicurean Meat & Cheese Basket $84.99 Make a grand gesture with gourmet Happy Birthday greetings. Send San Francisco-crafted Columbus classic, hand-tied Italian salame, and American-made farm fresh premium cheeses. Pair these exceptional cheeses with snacks like a citrus spice appetizer spread, sweet & spicy mustard dip and premium water crackers and it’s enough to make a foodie weep tears of joy. Certain to be the best birthday present they’ve ever received.Artistically designed in a covered willow basket with a twill linerRouge et Noir Original Brie CheeseSierra Nevada Aged Goat Cheddar Cheese Columbus Italian Dry SalameCitrus Spice Appetizer Spread Sweet & Spicy Mustard Water Crackers Gift Measures 7″H x 11 1/2″W x 13 1/2″L These premium fresh cheeses need careful handling and require Overnight delivery. See WHAT”S THE STORY? for more delicious details about these special cheeses and the farms where they’re handcrafted. |
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Birthday Deluxe Epicurean Meat & Cheese Basket $84.99 Make a grand gesture with gourmet Happy Birthday greetings. Send San Francisco-crafted Columbus classic, hand-tied Italian salame, and American-made farm fresh premium cheeses. Pair these exceptional cheeses with snacks like a citrus spice appetizer spread, sweet & spicy mustard dip and premium water crackers and it’s enough to make a foodie weep tears of joy. Certain to be the best birthday present they’ve ever received.Artistically designed in a covered willow basket with a twill linerRouge et Noir Original Brie CheeseSierra Nevada Aged Goat Cheddar Cheese Columbus Italian Dry SalameCitrus Spice Appetizer Spread Sweet & Spicy Mustard Water Crackers Gift Measures 7″H x 11 1/2″W x 13 1/2″L These premium fresh cheeses need careful handling and require Overnight delivery. See WHAT”S THE STORY? for more delicious details about these special cheeses and the farms where they’re handcrafted. |
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Cheese $35 Patricia Michelson is founder of the London-based epicurean store and cafe La Fromagerie, voted best Specialist Food Shop 2005 by Observer Food Monthly magazine. Among her many supporters are Gordon Ramsay, Jamie Oliver, and Nigel Slater. In Cheese, she gives her expert guidance on world cheeses, including those from Europe, the U.S., Australia and New Zealand. The book details how to source, store, taste, and serve a fascinating collection of cheeses with around 100 recipes. |
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Cheese & Wine $24.95 From the best-selling author of The Cheese Course comes a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of 70 cheeses, exploring the best wine pairings and serving suggestions. From Oregon”s autumnal Rogue River Blue to aromatic Brind”Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings. |
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Cheese Deck $14.95 As the maitre fromager of New York City’s acclaimed Picholine restaurant, Max McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. This deck contains fascinating and practical information about fifty of his most highly rated cheeses: how each one is made, who the best producers are, where to store it, and how to serve it for maximum enjoyment (including unprecedented guidance on which wines are most compatible with each cheese). From the book Cheese: A Connoisseur’s Guide to the World’s Best by Max McCalman and David Gibbons. |
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Cheese Deck: A Connoisseur’s Guide to 50 of the World’s Best $14.95 As the maître fromager of New York City’s acclaimed Picholine restaurant, Max McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. This deck contains fascinating and practical information about fifty of his most highly rated cheeses: how each one is made, who the best producers are, where to store it, and how to serve it for maximum enjoyment (including unprecedented guidance on which wines are most compatible with each cheese).From the book Cheese: A Connoisseur’s Guide to the World’s Best by Max McCalman and David Gibbons. |
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Cheese Plate $2.5 If you’ve ever had genuine farmhouse Cheddar from England, or real Alsatian Munster, or aged Parmigiano-Reggiano, you know that fine hand-crafted cheeses have absolutely nothing to do with the bland, shrink-wrapped, food-colored offerings that evoke school cafeterias. Artisanal cheeses—from luscious triple crèmes to the “boss” blues—are complex and richly rewarding, very similar to fine wines. And these cheeses get even more rewarding if you know something about their subtleties, their attributes, and how to get the most out of them—like which wines go with which cheeses (and why), or how a multiple-cheese tasting should progress, or what an appropriate portion size is, or which accompaniments work best, or why the Loire chèvres peak in autumn. Max McCalman is one of the world’s foremost experts on these matters. As the maître fromager (or “cheese master”) at the acclaimed restaurants Picholine and Artisanal in New York City, he spends his entire day, every day, dealing with cheese—ordering it, tasting it, studying it, serving it. And The Cheese Plate is the culmination of his years of passion and study for this subject: the definitive work on how to enjoy the world’s greatest cheeses (and what those cheeses are) at home. The Cheese Plate begins with the fundamentals: history, what exactly cheese is, and how it’s made. Then Max moves onto the subject that has made him a star in the culinary world—the art of cheese tasting. To begin with, it’s important to know how to buy, store, and serve cheeses, and then how to taste them (again, as with wines,the best results come with a little finesse). Then you’ll want to pair cheeses with other foods and beverages, especially wines, to bring out the best of both. And with all this expertise in hand, you’ll want to construct cheese plates, from a quick lunch assortment to a full |
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Cheese Primer $0.99 From one of America’s foremost cheese authorities comes a comprehensive guide to the best cheeses in the world. Region-by-region, Jenkins covers all the major cheese from France, Italy, Switzerland, and other areas and includes information on judging, buying, storing, serving, and enjoying the tremendous variety of cheeses available at food shops and supermarkets today. Includes wine guide. Photos. |
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Cheese and Cheese-Making, Butter and Milk $8.73 Long and Benson”s 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale. |