Atlas of American Artisan Cheese

Atlas of American Artisan Cheese

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The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's 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 atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine librarya€”guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foodsa€”it will be the source of many a fabulous food adventure. Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwidea€”shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes. The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.rederick Maytaga#39;s washing machine company created jobs and fame for Newton, Iowa. In 1919, his son, E. H. Maytag, started a herd of Holstein-Friesian show cattle that won numerous awards during the Depression. After their father died in anbsp;...

Title:Atlas of American Artisan Cheese
Author:Jeffrey Roberts
Publisher:Chelsea Green Publishing - 2007-06-22


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