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The Oxford Companion To Cheese

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ISBN : 9780199330898
Genre : Cooking
File Size : 64. 33 MB
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The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruy?re, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

The Oxford Companion To American Food And Drink

Author : Andrew F. Smith
ISBN : 9780195307962
Genre : Cooking
File Size : 39. 30 MB
Format : PDF, ePub
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A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.

The Oxford Companion To Italian Food

Author : Gillian Riley
ISBN : 9780198606178
Genre : Cooking
File Size : 85. 89 MB
Format : PDF
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A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.

The Oxford Companion To Food

Author : Alan Davidson
ISBN : 9780199677337
Genre : Cooking
File Size : 50. 65 MB
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Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

The Oxford Companion To Sugar And Sweets

Author : Darra Goldstein
ISBN : 9780199313396
Genre : Cooking
File Size : 45. 64 MB
Format : PDF
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"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--

Der Weinatlas

Author : Hugh Johnson
ISBN : 3833812192
Genre : Cooking
File Size : 41. 29 MB
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Der Weinatlas, der große Klassiker der Weinliteratur, liegt nun als sechste und bisher auch umfangreichste Ausgabe vor. Erneut haben Jancis Robinson und Hugh Johnson die gesamte Weinwelt unter die Lupe genommen und führen den Leser kenntnisreich und kurzweilig durch alle Weinregionen der Welt zu den bedeutendsten Weinen und ihren Produzenten. 200 hervorragende Karten von Übersichtskarten bis zu Detailkarten im Maßstab 1:25.000 erklären die Herkunft und geografischen Hintergründe der besten Weine aus allen 5 Kontinenten. Der Weinatlas ist ein wertvoller und unverzichtbarer Begleiter durch die ganze Welt des Weins.

On Food And Cooking Das Standardwerk Der K Chenwissenschaft

Author : Harold McGee
ISBN : 387515083X
Genre :
File Size : 89. 9 MB
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Die Wahre Geschichte Der Schokolade

Author : Sophie D. Coe
ISBN : 9783105616147
Genre : History
File Size : 65. 96 MB
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Dieses Buch entführt uns in die uralte, wechselhafte und überaus spannende Geschichte der Schokolade, die vor dreitausend Jahren in den Hochkulturen der Maya und Azteken begann. Unser »Schokoladenriegel für zwischendurch« verrät nur noch wenig von dieser atemberaubenden und wahren Geschichte, die hier wie in einem Roman nachzulesen ist und Aufschluß gibt über Mentalitäten und Alltagsleben von den mittelamerikanischen Hochkulturen bis heute. (Dieser Text bezieht sich auf eine frühere Ausgabe.)

Das Bierbuch

Author : Tim Hampson
ISBN : 3831028249
Genre :
File Size : 46. 14 MB
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The Oxford Companion To Local And Family History

Author : David Hey
ISBN : 0198606672
Genre : Genealogy
File Size : 78. 24 MB
Format : PDF, Kindle
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There has been a huge growth of interest in local and family history in the last 30 years. This reference work caters for such interest by providing detailed summaries of the latest knowledge in related branches of history.

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