A Field Guide to Cheese av Tristan Sicard

329,-

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<B>“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.”<BR/>—<I>Saveur</I>, Our Favorite Cookbooks to Gift This Year</B><BR/><BR/><B>“A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.”</B><BR/><I><B>—BookPage</B></I><BR/><BR/> Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stink