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- استرجاع مجاني وسهل
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Mastering Cheese Hardcover English by Max McCalman - 40297
الآن:
189.30 د.إ.شامل ضريبة القيمة المضافة
باقي 2 وحدات في المخزون
احصل عليه خلال 4 يناير
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1
توصيل مجاني لنقطة نون ومراكز الاستلام
معرفة المزيد
إرجاع سهل لكل المنتجات في هذا العرض.
المنتج كما في الوصف
50%
شريك لنون منذ
2+ سنينالمواصفات
| الناشر | Random House Usa Inc |
| رقم الكتاب المعياري الدولي 13 | 9780307406484 |
| رقم الكتاب المعياري الدولي 10 | 307406482 |
| اللغة | الإنجليزية |
| Language | اللغة الإنجليزية |
| وصف الكتاب | Matre fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk. For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom. Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese. |
| عن المؤلف | MAX MCCALMAN is America's first restaurant-based Matre Fromager and a Garde et Jur, as designated by France's Guilde des Fromagers. He established the critically acclaimed cheese programs at New York City's Picholine and Artisanal Brasserie & Fromagerie restaurants. He is Dean of Curriculum at Artisanal Premium Cheese Center in New York and is a highly visible advocate for artisanal cheese production around the world. DAVID GIBBONS has collaborated on many books, including two with McCalman: The Cheese Plate, which was nominated for James Beard and IACP awards in 2003, and Cheese, which won a James Beard Award in 2006. |
| تاريخ النشر | 40297 |
| عدد الصفحات | 384 |
Mastering Cheese Hardcover English by Max McCalman - 40297
تمت الإضافة لعربة التسوق
مجموع السلة 189.30 د.إ.
