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About Atlas of American Artisan Cheese
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 library–guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods–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 nationwide–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 a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.
Detailed Information
| Author: | Jeffrey P. Roberts |
|---|---|
| Publication Year: | 2007 |
| ISBN: | 9781933392349 |
| Language: | English |
| File Size: | 12 |
| Format: | |
| Price: | FREE |
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