Product Description

The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today.

Customer Reviews (11)

Making Cheese
It was interesting for the first half but then it all got to be about the same the rest of the book

The Hipster Guide to the Cheese Ignorance of Liz
This book is 99% garbage.I read in somebodies review that it is a good book because you don't have to be knowledgable about food in order to enjoy it.Well, aparently you do not have to be very knowledgable on food in order to write it either.Liz, who openly admits that she knew nothing of cheese and just wanted to, will follow up with a condesending statement proving that she is all-kowing.I am confused.Her writing style is very poor, infantile at best.I do not know if this is her attempt to be hip or if it is just because she enjoys running with the yuppie crowd of Vermont, but it is not very enjoyable to read.I read this book in order to learn something about American cheeses, and I find myself reading about how many drinks Liz had the night before a tasting, or how much this cheese tastes like old rubber tires left in the sun to dry, or little condesending statements about everything.

Sorry Liz, you have to be an expert on the subject before you can be a snob!!!

Who knew cheese could be so exciting?
I have really enjoyed reading this book.The author obviously knows cheese and she manages to pass that enthusiasm on to the reader through the stories in her book.It is very readable and will really turn you on to the subject of fine cheese.I personally keep a small herd of dairy goats myself and sell handcrafted farmstead goat milk soaps.I am still left with an abundance of milk and have considered learning the art of cheesemaking...After reading this book, the thought of enjoying fine cheese from my own farm is more appealing to me than ever before.Even if you don't want to make cheese, you will still enjoy this book.I highly recommend it! It's entertaining and educational.

Appreciating cheese for the novice
I am not a cheese fanatic but The Cheese Chronicles may make me one.Liz Thorpe gives a vivid description of the tastes and textures of many uniques artisinal cheeses made in the US. But that is only part of the story. Liz weaves into her narrative the history of artisinal cheese manufacturing in the US and the unique stories of the devoted people who have made these wonderful products to eat.

You learn about the dedication of the early cheese makers to the art of making cheese and also appreciate the hardwork that goes into making the cheeses we should love. This book gives you a real appreciation for the diversity of choice in selecting cheeses for your pleasure and the background of those who have made them.

A lively, winning chronicle any general or culinary library will welcome
THE CHEESE CHRONICLES: A JOURNEY THROUGH THE MAKING AND SELLING OF CHEESE IN AMERICA, FROM FIELD TO FARM TO TABLE tells of an author who has crossed the country discussing, studying and tasting cheeses. From her own life and career passion for cheese to how Liz Thorpe became the country's youngest expert on cheese, this is a lively, winning chronicle any general or culinary library will welcome. ... Read more

Customer Reviews (1)

Hungry for Cheese Recipes and Information?
My recent favorite is a book by Paula Lambert called The Cheese Lover's Cookbook & Guide, but who can resist a book for $2.95 which is exactly what was paid for a book originally costing $6.95. A real deal if you love cheese, as this includes beautiful pictures of the cheese making process.

Do you love to eat cheese curds? We go out of our way to find a local cheese factory where we can buy them. They have a lighter texture and pg. 8 explains how the curds are pressed into blocks. No wonder....this ruins the wonderful texture of curds. If one had the choice, one might only eat cheese curds. My paternal grandmother, God bless her soul for introducing me to cheese curds, used to freeze a block of cheddar cheese and then break it apart for us. It is a wonderful childhood memory as we also ate grapes and other delicious foods at her home.

While there are more selections than ever in the world of cheese, you will find a gallery of famous cheeses. Gorgonzola, Roquefort, Stilton, American Blues, French Blues, Scandinavian Blues (Danish is a personal favorite), Brie, Camembert, Soft-Ripened, Cheddar and Cheddar's English cousins are set out in style. Recently I found a "Green" cheese and see it is featured as a Sage Derby. Feta, Fontina, Fontal, Cottage Cheese, Cream Cheese, Double and Triple Creams, Mascarpone, Ricotta, Chevre, Goat Cheese, Asiago, Dry Jack, Kasseri, Parmigiano Reggiano, Pecorino, Sbrinz, Edam, Gouda, Leyden, Cantal, Cantelet, Friulano, Jack Cheeses, Beer Cheese, Bel Paese, Esrom, Havarti, Limburger, Munster, Oka, Pont Leveque, Port du Salut, Monastery Cheeses, Schloss, Livarot, Maroilles, Crescenza, taleggio, Caciocavallo, Mozzarella, Provolone, Appenzeller, Emmenthaler, Gruyere, Raclette, American Swiss, Samsoe, Svenbo, Comte, Goutu, Beaufort, jarlsberg and many other cheese are displayed in full-color pictures with a description on the right of each selection.

The first 31 pages display cheese in all its glory. If you love cheese, this is a must-have cookbook for that section alone. The recipes follow, using delicious cheeses to die for.

Baked Brie in Crust, Gorgonzola Cheese Torta, Aspic-Glazed Cheese (very pretty as they include flowers and herbs under the glaze), cheese puffs, pizza, soufflés, crepes, fondues, sauces, breads, pasta and sweet treats will inspire you to go beyond using cheddar cheese. Page 91 shows a cheese board you wish was real and includes sliced pears and edible flowers.

A chart of "Cheese Families" graces the inside back cover. If you love cheese, don't miss out on a very valuable find for a great price. The cover is well "orange" with a selection of cheeses. Oh, before I forget, it also comes with a cheese pronunciation guide. Very handy!

~The Rebecca Review ... Read more

Product Description
This is an authoritative fact-packed guide to the cheeses of the world, combined with a fabulous collection of over 100 recipes. ... Read more

Customer Reviews (4)

Comprehensive and useful
I love cheese and I have always been curious to try new varieties, but I have never had the necessary information about the manufacturing process, different types, etc. to thoroughly enjoy and understand what I was eating.
So I was very pleased with this very good book about the cheeses of the world, which gives a detailed presentation organized by countries famous for their cheeses: France, Italy, England, Spain, Germany, Greece, Mexico, USA, Australia, New Zealand, etc.
Also, there is a lot of information about varieteis of cheese, how they are made, " secrets", how to combine them with wine, and how to make a perfect cheese plate.

It is meant for the ones who would like to get acquainted in this area, as well as for the 'cheese junkies' who want to know what else the world offers to taste. At the end there is a special chapter with cheese recipes for snacks, salads, pastries, desserts, a very interesting and inspiring chapter for cheese-based dishes.
There is only one suggestion I can make regarding this book: it would have been more interesting if each cheese denomination and description would have been accompanied by a map of the country and the location of the area where the cheese comes from.

Nevertheless, this is a great book that should be on every cheese-lovers shelf; every time you open it, you'll discover that there is something you haven't tried yet and you should.

Buy this book and take time to enjoy it!

Lovely but Limited
This book is very pretty, and does contain some interesting information, but I was disappointed by the amount of space given over to recipes, many of which are unappetizing, and some of which are just plain silly (why would I buy this big, gorgeous book just to learn how to make a cheese omelette or Welsh Rarebit -- broiled cheese on toast??? come on...) I was hoping for more of a true "Encyclopedia," but the entries for several of the countries were quite limited.I found that many of my favorite cheeses were missing, and some of the information was less than reliable (I was particularly dismayed by the book's claim that Alsatian Munster "is also produced in the USA, where it is known as Muenster" -- anyone who expects these two cheeses to be the same is in for a big disappointment).I will admit, the pictures are wonderful, but if you're looking for something truly encyclopedic in its scope and range, this book will be a let-down.

Cheese saves the day
Cheese has been something of a passion of mine for the last few decades and this incredible guide was recommended by my friend Antony, who is a professional cheese-cutter.
I has all the favourites here Stilton, Chedder, Parmigiano, etc. and quite a few that i have never heard before, like the goat's cheese Fern Britten, and yak's milk variety Jamieolivertwat derived from Mongolia. It makes one hungry just seeing the descriptions and yearn for a scratch and sniff version! enjoy!!

A very clear reference on cheese with excellent recipes.
My firm has had the pleasure of promoting some of the world's finest cheeses: Parmigiano-Reggiano, Stilton, and some excellent cheeses from Vermont. I have purchased many books on cheese and have tasted dozens ofdifferent cheeses. So you can imagine how pleased I was to find thisbook.

When I purchased it I was pleasantly surprised, as not all authorsget the complete facts or seem toget their information from only one ortwo sources. However Juliet Harbutt has done her homework on this book. Itclearly explains the cheesemaking process in a manner easily understood byalmost anyone. She manages to bring some technical aspects, such as whathappens to fat molecules during the cheesemaking process, to anunderstandable level. Ms Harbutt also gives clear descriptions of variouscheeses from around the world.

In addition, Roz Denny has created somefabulous recipes to accompany the cheeses you will find in this book. Mouthwatering photos, and the recipes are good, too!

There are several greatbooks about cheese on the market. Some cover more cheeses, some aretechnical, but if you are serious about cheese this is one book that needsto be on your shelf. It will help round out your knowledge of thiswonderful food. ... Read more

Product Description
This comprehensive guide to farmstead cheese explainsthe diversity of cheeses in terms of historical animalhusbandry, pastures, climate, preservation, and transport—all of which still contribute to the uniqueness offarm cheeses today.

Discover the composition of milk (and its seasonalvariations), starter cultures, and the chemistry of cheese.The book includes:
• A fully illustrated guide to basic cheesemaking
• Discussions on the effects of calcium, pH, salt, andmoisture on the process
•Ways to ensure safety and quality through samplingand risk reduction
• Methods for analyzing the resulting composition
You will meet artisan cheesemaker Peter Dixon, whowill remind you of the creative spirit of nature as heshares his own process for cheesemaking. AlisonHooper, cofounder of Vermont Butter & CheeseCompany, shares her experience—both the mistakes andthe successes—to guide you in your own businessadventure with cheese. David and Cindy Major, ownersof Vermont Shepherd, a sheep dairy and cheese business,tell the story of their farm and business from rockybeginning to successful end. ... Read more

Customer Reviews (13)

No recipes
This is an informative book about the history of cheese, how cheese is made at a molecular level, and starting a cheese company.What it doesn't give you is basic cheese recipies for the novice.I bit more involved than I wanted.Interesting reading, but now I STILL need another book to take me through a BASIC recipe and a list of equipment I can use that can be found in the regular home kitchen.I am making a couple of pounds of mozerella, not a large vat of Brie!

Combinesthe ART of cheesemaking with the SCIENCE
Some may want this as a recipe book. It is NOT. It is, however, the scientific reasoning behind how and why for centuries, cheesemaking was an art passed from cheesemaker to apprentice.

Please read carefully chapters 5 and 10. They will help you immensely.

44 words. Sorry, I'm a nerd; I get to the point.

A collection of technical papers, not a how-to.
This book is a collection of technical papers on the chemistry and industrial processes of cheesemaking.It is not a how-to guide for making artisan cheeses at home.

Invaluable For the Home Cheesemaker
This book is a very useful reference for the home cheesemaker for all stages from set up, fine tuning your recipes, troubleshooting problems, and insights into the business side, if you want to go that way. It contains enough chemistry and biology to allow you to adjust the your cheese recipes according to the individual batch parameters.
The discussion on Pasteurization is very helpful for understanding the raw milk dilemma, and the story of the problems the author encountered establishing his own business is inspiring.

A Book for a New Business
Highly recommended. Undestand the basics on it to develop a succesful business in this area. ... Read more

Product Description
This title takes an authoritative and personal look at cheese, acting as both a comprehensive cookbook as well as a helpful primer on the subject. From the key types of cheese, to tips on pairing cheese with beverages and creating the perfect cheese course for any occasion, to enticing cheese-centric recipes, organized by course, this is the ultimate cookbook for any cheese lover who is looking for inspiring ways to showcase this favorite food through cooking delicious dishes. ... Read more

Product Description
Filled with indispensable information from America’s foremost authority, Max McCalman, Cheese: A Connoisseur’s Guide to the World’s Best is your road map to exploring the world of fine cheese. As the maître fromager at New York’s acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed The Cheese Plate, McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the world’s best cheeses—and only the best—complete with all the practical information you could need and all the fascinating details you could want.

An incredible variety of real cheeses from around the world—including right here in the United States—are becoming more widely available. From distinguished Cabrales to oozing Reblochon and buttery Fontina d’Aosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Cheese is the ultimate guide to doing just that. Profiles of the cheeses include not only McCalman’s evocative descriptions but fascinating information on how each cheese is made, who the best producers are, similar cheeses to seek out, and even tips on what time of year the cheese is at its peak, how to store it, and how to serve it for maximum enjoyment.

Of course, wine is cheese’s favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese.

From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the world’s cheesemakers have to offer. ... Read more

Customer Reviews (16)

Best Cheese Guide
This book is well written and illustrated and not at all the work of a cheese snob. The pairings of cheese and wine are really helpful, and the ratings of cheese offer an excellent guide over a range of types. I've always liked cheese but now I can understand the range of cheese available, in what season and from what source.

CheesE
I have been searching for a cheese book that supplied detailed information.This book is the one! It has it all.Type of cheese, Provance, Producers, Prodution, Appearance, Similar Cheeses, Wine Pairnings and a little seasonal note.Not to mention great photographs.

Cheese graded on a 100 point scale? NO!
UPDATE -- I strongly urge those considering this book to take a look at McCalman's newest work, "Mastering Cheese."It is far more comprehensive and informative.It does not utilize the "100 point" rating scale that I found such an unnecessary distraction in this volume. In short, "Mastering Cheese" is truly McCalman's magnum opus and a book I recommend without any reservation. Granted, this is an attractive book in some ways.For cheese lovers, the close up color photos of the featured cheeses will verge on soft core dairy porn.

But if you are going to buy just one reference work on Cheese, this would not be it.

This is a useful, albeit somewhat limited reference guide, as it highlights only a handful of the many cheeses of the world -- McCalman's hand picked selection of "The World's Best."There is reasonably good introductory advice about cheese selection, caring for your cheese purchases, ideas for matching with wine and combining for a cheese plate.

However, where McCalman runs off the rails is his seemingly unnecessary and certainly inappropriate use of the dreaded "100 point rating scale."This is a silly exercise when applied to wine -- it is even more ludicrous when applied to cheese.On what basis is Laguiole a "91 point quality" cheese; Rogue River blue a 93 pointer; Humboldt Fog a 75 pointer; Pecorino Toscano 81 points; Soumaintrain an 80 pointer; Selles sur Cher an 89.To begin with, every one of these cheeses will vary wildly.A particular piece of Soumaintrain may be fabulous or fabulously boring -- and ditto any other cheese.Spend ten days in France, for example, and after the dinner cheese cart has come and gone ten times you will have learned, if nothing else, that every cheese will be different from restaurant to restaurant and from one night of the week to the next.

Furthermore, these "quality ratings" seem to reflect nothing more or less than McCalman's personal preferences or a particularly wonderful example of cheese X he may have stumbled across at some point.How else would Gouda, a wildly variable cheese that appears in a wide range from dull uninspired commercial to mature and complex farmhouse forms, merit a "96" without further elaboration, while Brin d'Amour, potentially fabulous stuff, pulls an 80, Chaource a 74?A good piece of Sbrinz is a smash with old Bordeaux -- but is it really a "99 point cheese"?I have no idea what the basis for these "quality scores" might be -- and unless I missed it, the book doesn't explain the scoring method either.Even if it did, that would not make the practice any more justifiable.

I can see it now.Just as there are those who fill their wine cellars strictly by the numbers, who will buy nothing but WS or WA "90 point and up" wines and refuse to look at anything at 89 and points south, there will be folks who will not touch any cheese rated under 90 -- and who will also put anything on a platter that scores 90 or over, no matter how terrific or abysmal the reality of the cheese in front of them may be.Rather than develop their own sense and sensibility about cheese (or anything else), they will color by numbers, encouraged by the likes of Robert Parker and now Max McCalman."Parker gave the wine a 92 and McCalman says this cheese is a 96" -- "the wine" being some flaccid oak chipped, micro-oxygenated, acid and alcohol adjusted Australian shiraz and "this cheese" being a low fat, underripe, spongy and bland Gouda bought in a plastic vacuum pack at the corner Jiffy Mart.

The 100 point scoring thing is utter stuff and nonsense -- a holdover from grade school.While McCalman has done much to get Americans to start paying attention to cheese -- the endpapers call him "the unofficial spokesperson for fine cheese in the United States" -- his use of the 100 point scale here does a terrible disservice to the cause of fine cheese and to the readers of this book.

Buy the book, IGNORE THE SCORES.

Great cheese book
I bought this book for my husband who loves cheese.He is enjoying all of the wonderful information and learning of cheeses he didn't know existed.

A terrific book on cheese
I bought this book for my husband, who is a real cheese-aphile.So it was a risky purchase.He loves it!Lots of detail, lots of pictures, very in-depth.

One criticism that doesn't lower the star count, but the publishers should note: Except for the part of the book that goes cheese-by-cheese in detail, the rest of the cheese photographs (and there are many) are unidentified!That should be fixed - people who read this book don't consider cheese just a prop. ... Read more

Product Description

Product Description
Indian Cooking-Eight-Kerala Cuisine

Students’ Academy


Chicken Stew
Kerala Chicken Kuruma
Kerala Pork Curry
Kerala Duck Curry
Kerala Beef Curry
Mutton Curry
Crab Curry
Avial
Brinjal Vindalu
Erissery
Idli
Onion Uthappam
Uppuma
Pancharatna Idli
Puttu
Idli Pizza
Dal Idli
Instant Rava (Semolina) Idli
Masala Dosa
Wheat Flour Dosa
Neer Dosa
Kerala Plain Dosa
Ghee Roast
Onion Dosa
Soft Dosa
Egg Dosa
Kerala Fish Curry
Kerala Fish Fry
Mackerel Special
Prawns Masala

................................

PrintISBN: 978-0-557-62671-7 ... Read more

Product Description
The small state of Goa in India attracts thousands of tourists from all over the world. The tourists relish the Goan delicacies for their special flavour and aroma. The Goan cuisine is an interesting mix of varied influences. Though the recipes and techniques of the two major communities there, Christians and Hindus are quite different, there are some points where they come together to produce culinary wonders. The ever-popular pork vindaloo is a result of this combination. Apart from these two, there is a telling influence of Portuguese cooking. Goan food is simple but one has to bear in mind that most, though not all, of it is chili hot, spicy, and pungent.


A small state on the western coast of India, Goa was a Portuguese colony for a long time. The state has always been a popular destination for those wanting to enjoy the sun, sand, and sea though it offers much more than that. One of the best things about Goa are its people, known for their easy-going nature, civility and love for fun and food.....


INTRODUCTION 4
BIBINCA 12
CAULIFLOWER PULAO 15
CRAB CURRY 19
EGG VINDALOO 22
FISH CAKE 25
MASHLI GASHI 29
FISH MOILEE 32
GOAN FISH CURRY 35
GOAN MUTTON CURRY 38
MACKEREL MASALA 42
RICE CHAPATI 45
SANNAS 47
SWEET POTATO KHEER 49
TOMATO AND COCONUT SOUP 51
DRUMSTICKS FLOWER CUTLETS 54
MOIRA PLANTAIN CROQUETTES 57
TIVAL 60
CREAMY CHICKEN 62
LIST OF INDIAN SPICES 64
ORDER BY HINDI 64
INFORMATION 85

...................................

Print ISBN: 978-0-557-60546-0 ... Read more

Product Description

Product Description
Enjoy creamy, luscious cheesecakes, cream soups, cheesy entrees and other foods without guilt by using yogurt cheese.White adapts classic recipes with easy-to-make yogurt cheese, and also creates rich original dishes. ... Read more

Product Description
Most children like nothing better than a yummy snack. Each Good Food book presents a familiar food in many different forms - everything from oranges in orange juice to the chocolate in Mexican mole sauce. ... Read more

Product Description
In this elegant two volume set, the author has highlighted recipes combining tastes of a selection of wines and cheeses through their composition and history. ... Read more