years of teaching courses for amateurs at the Artisanal Premium Cheese
Center, where he is Dean of Curriculum, McCalman has developed a
compelling set of classes for understanding and ex-periencing cheese. A
full master's course in a book, Mastering Cheese covers the world
of cheese in twenty-two distinct lessons, featuring tasting plates that
deliciously demonstrate key topics. For example, a chapter titled
'Stunning Stinkers' explains why some of the strongest-smelling cheeses
can be among the best tasting and then recommends several stars of this
category. Learn about the issues facing real raw-milk cheeses and then
go out and taste the differences between these cheeses and those made
with pasteurized milk.
For the first time in any of his books,
McCalman includes extensive information on the modern artisanal cheese
revolution in the United States and prominently features these artisans
and their products alongside the famous cheeses of Italy, France, Spain,
and the United Kingdom.
Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.
|Marca||Clarkson Potter Publishers|