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Cheese primer av Steven Jenkins
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Cheese primer (utgåvan 1996)

av Steven Jenkins

MedlemmarRecensionerPopularitetGenomsnittligt betygOmnämnanden
491537,225 (4.16)4
Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.… (mer)
Medlem:thecybermat
Titel:Cheese primer
Författare:Steven Jenkins
Info:New York : Workman Pub., c1996.
Samlingar:Right of Dining Room Table
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Cheese Primer av Steven Jenkins

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Visar 5 av 5
I am educating myself on one of my major hobbies, the enjoyment of cheese. I have seen this book cited as an essential reference, and I can see why. If you love cheese, there's much to love about this book. Jenkins's approach can be a touch elitist at times, but his points are understandable and his breadth of knowledge without question. He discusses well-known cheeses, which makers are best and worst, what to look for in ripeness (and what to avoid), how to serve the cheeses, plus historical and cultural information galore. The biggest downside is that the book was published in the mid-1990s and I recognized several cheesemakers that are no more. Still, a fantastic reference book to keep around, as it offers insights into the industry beyond even what the internet can offer. ( )
  ladycato | Jul 19, 2020 |
awesome book for people interested in cheese. Some info is out of date, but this is unpretentious and knowledgeable. ( )
  Gordon.Edgar | Nov 29, 2016 |
Perhaps a little out of date in terms of current American artisan cheeses, the Steven Jenkins Cheese Primer is a must-read foundational book. Imparts a great deal of knowledge about how cheese is made and how to experience it. Excellent reference for imported cheeses. ( )
  flemmily | Sep 26, 2009 |
My copy of The Cheese Primer is almost in tatters from use behind the cheese counter. In this book, Steven Jenkins reflects on his travels in the great cheesemaking regions of Europe, and doles out some very useful information about cheese. He is certainly opinionated, and that comes across in his prose. So far, he hasn't steered me wrong. This book is a handy guide to European and some American cheeses.

The aspect of this book that I find most useful is the quick reference section located towards the end of the text. Well known cheeses are listed alphabetically with information about similar cheeses, wine parings, pronunciation, origins, among other facts about the cheeses.

Though a little out of date (Interest in American cheesemaking has dramatically increased since this book was published in 1996), The Cheese Primer is an invaluable tool for both the cheesemonger and connoisseur. ( )
  SarahSpira | Jul 6, 2009 |
An encyclopedia of cheeses presented by geographical country and region, with helpful pronunciation guides, descriptions of each cheese, and tips on selecting a primer specimen of each type. Includes a few recipes, but also will guide which foods and wines complement each cheese. Best for those that are able to travel to Europe because (as the author laments ad nauseum) raw milk, i.e., unpasteurized, cheeses aged for less than 60 days may not be legally imported to the United States. As the author almost universally declares pasteurized or domestic versions unacceptable, you'd need to travel to sample most of the cheeses recommended in this book.
  wademlee | Jan 10, 2009 |
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Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.

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