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The Oxford Companion To Cheese

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ISBN : 9780199330898
Genre : Cooking
File Size : 90. 11 MB
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Winner of the 2017 James Beard Award for Reference & Scholarship 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 Gruyère, 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. 42 MB
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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 Food

Author : Alan Davidson
ISBN : 9780199677337
Genre : Cooking
File Size : 75. 2 MB
Format : PDF
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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 : 62. 63 MB
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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"--

The Oxford Companion To Italian Food

Author : Gillian Riley
ISBN : 9780198606178
Genre : Cooking
File Size : 74. 82 MB
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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 Local And Family History

Author : David Hey
ISBN : 0198606672
Genre : Genealogy
File Size : 49. 1 MB
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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.

The Oxford Companion To Classical Literature

Author : Sir Paul Harvey
ISBN : UOM:39015015199139
Genre : Classical literature
File Size : 73. 12 MB
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The Oxford Companion To Classical Literature

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ISBN :
Genre :
File Size : 77. 5 MB
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The Oxford Companion To English Literature

Author : Margaret Drabble
ISBN : STANFORD:36105114214153
Genre : Literary Criticism
File Size : 33. 53 MB
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The first edition of The Oxford Companion to English Literature, edited by Sir Paul Harvey, was published in 1932, and quickly established itself as as the standard source of reference for scholars, students, and general readers alike. In 1985, under the editorship of Margaret Drabble, thetext was thoroughly and sensitively revised to bring it up to date without losing its essential character, or the lightness of touch that made it such a pleasure to dip into. The sixth edition, published in 2000, was extensively revised, expanded, and updated. Almost 600 new entries covered new writers, genres, and issues, and existing entries were reworked to incorporate the latest scholarship. The text was written by a team of more than 140 contributors under MargaretDrabble's editorial direction, including Brian Aldiss, Lisa Appignanesi, Jonathan Coe, Penelope Fitzgerald, Roy Porter, and Salman Rushdie. In addition to the extensive coverage of writers, works, literary theory, allusions, and characters, there are sixteen featured entries on key topics includingblack British literature, fantasy fiction, and modernism. The Companion remains an unrivalled work that places English literature in its widest context: no other book offers such extensive exploration of the classical roots of English literature, and the European and non-European works and writersthat have influenced its development. The sixth edition is now being reissued to ensure that it remains absolutely up to date: the invaluable appendices - the chronology, and lists of winners of major literary awards - have been updated, as have many of the entries. Informed by the latest scholarly thinking, and comprehensivelycross-referenced to guide the reader to topics of related interest, the Companion retains its position as the best guide to English literature available.

Reference Readiness

Author : Agnes Ann Hede
ISBN : UCAL:B4229733
Genre : Reference
File Size : 24. 18 MB
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