Ron collaborated with Sharon Tyler Herbst on The Ultimate A-to-Z Bar Guide (which has sold over 150,000 copies) and The Cheese Lover's Companion, as well as the fourth edition of The New Food Lover's Companion (which has sold over 1 ...
Author: Ron Herbst
Publisher: Sourcebooks, Inc.
The fifth edition of this widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today's world. This latest version is updated to take into account our healthier lifestyles and more diverse palates, including: Over 500 new cultural listings, including Korean, Persian, and South American additions Updated information for hundreds of existing entries A blood alcohol concentration chart for men and women An extensive breakdown of food labels and nutritional facts Department of Agriculture recommendations for a 2,000 calorie per day food plan Among the myriad of foods and culinary subjects defined and explained are cooking tools and techniques, meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining—a veritable food bible for the novice home-cook, culinary student, or the self-proclaimed foodie. Handy appendices cover many topics including suggestions for substituting recipe ingredients, a microwave oven conversion chart, recommended safe cooking temperatures for meats and fish, and much more. The New Food Lover's Companion is a reference guide—not a cookbook—but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7200 entries plus line art are included in this seminal work.
The Cheese Lover's Companion. William Morrow, 2007. ______. The Ultimate A-to-Z Bar Guide. Broadway Books, 1998. Heriteau, Jacqueline. The Cook's Almanac. World Almanac Publications, 1983. Hill, Tony. The Spice Lover's Guide to Herbs ...
Author: Ron Herbst
Publisher: Sourcebooks, Inc.
Paula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mozzarella Company, in Dallas, Texas. The Cheese Lover's Cookbook and Guide is her indispensable resource on buying, storing, cooking, and serving cheese, and even making your own cheese at home. In more than 150 recipes, Lambert presents a down-to-earth approach to cooking with many varieties, whether it's Gruyère, Camembert, or just tried-and-true Cheddar. Learn to put the cheeses you love into every meal, from appetizers like a Savory Herbed Cheesecake to such desserts as an Orange-Ricotta Almond Tart. With so many wonderful cheeses available, it can be difficult to choose among them. To help navigate this abundance of riches, The Cheese Lover's Cookbook and Guide contains descriptions of a hundred cheeses by taste, texture, country of origin, and type of milk used to make them, as well as suggestions on selecting cheeses and putting together a cheese course when entertaining. Reflecting various influences -- Southern, Mexican, Southwestern, and Italian -- The Cheese Lover's Cookbook and Guide is at once international and familiar, and always full of flavor. Because Lambert is a cheesemaker, she is not afraid to experiment in the kitchen, and she shares her delicious results. From the bold and unusual Artichoke, Spinach, and Goat Cheese Spring Rolls to the delicious and traditional Fettuccine ai Quattro Formaggi, cheese is the main focus in each of these artfully creative recipes. She also includes recipes for courageous and unintimidated cooks to make their own Crème Fraîche, Fresh Cream Cheese, Cottage Cheese, Mascarpone, Ricotta, Queso Blanco, and Aged Tomme at home. For home chefs and anyone interested in learning more about the delicious world of cheese, The Cheese Lover's Cookbook and Guide is ideal. Every cheese lover will be thrilled with the mouth-watering results.
An American Place. New York: William Morrow and Company, 1996. Freeman, Sarah. The Real Cheese Companion. London: Little, Brown and Company, 1998. Gayler, Paul. A Passion for Cheese. New York: St. Martin's Press, 1997. Greenspan, Dorie.
Author: Paula Lambert
Publisher: Simon and Schuster
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
“The Good, the Bad and the Ugly: Tales of Mold-Ripened Cheese. ... The World of Cheese also included directions for making cheese at home, recipes for appetizers, ... In Savoring Gotham: A Food Lover's Companion to New York City.
Publisher: Oxford University Press
A Companion to Diaspora and Transnationalism offers aground-breaking combined discussion of the concepts of diaspora andtransnationalism. Newly commissioned essays by leading scholarsprovide interdisciplinary perspectives that link together theconcepts in new and important ways. A wide-ranging collection which reviews the most significantdevelopments and provides valuable insights into current keydebates in transnational and diaspora studies Contains newly commissioned essays by leading scholars, whichwill both influence the field, and stimulate further insight anddiscussion in the future Provides interdisciplinary perspectives on diaspora andtransnationalism which link the two concepts in new and importantways Combines theoretical discussion with specific examples and casestudies
The Cheese Lovers Companion: The Ultimate A-to-Z Cheese Guide. New York: William Morrow. Hughes, A. 2000. “Retailers, knowledges and changing commodity networks: the case of the cut flower trade." Geoforum, 31: 175—190. Jacoby, D. 2004.
Author: Ato Quayson
Publisher: John Wiley & Sons
Category: Social Science
Nowhere is America's rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it's Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat? The Ethnic Food Lover's Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of each ethnic cuisine, including key ingredients, spices and methods of preparation; cultural tips to put you at ease with the customs and etiquette of each cuisine; representative dishes of each cuisine defined and described; recommended complete meals from appetizer through dessert and easy recipes you can prepare at home.
The “correct” order of courses became: hors d'oeuvres, soup, fish, poultry, roast, salad, entremets (literally “inbetweens,” often fruit or sorbet), cheese and, finally, dessert. This system in turn prescribed the order of wines, ...
Author: Eve Zibart
Publisher: Menasha Ridge Press
Consider this your invitation to world's greatest cheese party! Peek behind Philadelphia's largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie. The store's resident cheese blogger, Madame Fromage, brings to life 170 of the world's greatest artisan cheeses, drawing on stories and knowledge from the store's third-generation owners. Accessible for cheese newcomers and connoisseurs alike, this guidebook breaks down the mysterious world of cheese into personality profiles like "Baby faces," "Vixens," "Mountain Men," "Stinkers," and "Pierced Punks," sliding along a scale of texture, age, and pungency. These cheeses are then paired off for occasions like Cocktails & Nosh, Cheese for One, Book Club Cheese Night, and Craft Beers & Artistan All-Stars. Also included are 30 recipes, from Zeke's Bacon Maple Grilled Cheese to Cheddar Ale Soup; an extensive dairy lexicon; and notes on how to taste cheese like a cheesemonger. Part recipe book, part family history, part cheese encyclopedia, Di Bruno Bros. House of Cheese is a fresh, new take on a favorite food group.
The world is full of wonderful resources about cheese. The ones on this list were invaluable during ... Cheese and Wine: A Guide to Selecting, Pairing, and Enjoying. ... The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide.
Author: Tenaya Darlington
Publisher: Hachette UK
Ireland is home to a range of cheeses whose excellence is recognised internationally. At the forefront are farmhouse cheesemakers whose world is explored here for the first time in a comprehensive guide to the producers and the cheeses they make. Each cheese is described in detail, its characteristics such as colour, texture, aroma and flavour. Cheese facts are presented with easy-to-read icons indicating the species/breed of animal milked, whether the milk is raw or pasteurised, if traditional or vegetarian rennet is used, and whether the cheese is produced under organic principles. Supporting information includes the history of cheesemaking in Ireland, how cheese is made and best conserved, and resources for cheese lovers. Derry Clarke, Ross Lewis, Catherine Fulvio, Clodagh McKenna, Denis Cotter, Darina Allen, Rachel Allen and others contribute Irish farmhouse cheese recipes. Lavish photography complements this exploration of the world of Irish cheeses.
... Dublin, 2011) Campbell, Georgina, Ireland for Food Lovers (Georgina Campbell's Guides, Dublin, 2010) Anon., ... World Cheese Book (Dorling Kindersley, London, 2009) Herbst, S. and R. Herbst, The Cheese Lover's Companion (Morrow, ...
Author: Glynn Anderson
Publisher: Gill & Macmillan Ltd
Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common—they're better with cheese! Multimillion-dollar marketing campaigns and international awards (not to mention those infamous Cheeseheads) have made Wisconsin cheese famous. That heritage is celebrated in this book that includes more than 100 recipes, cheesemaking (and eating) history and trivia, suggested wine pairings, a source list of fine cheese retailers, and much more.
251 RECIPE INDEX ABOUT THE AUTHORS DEVOTED CHEESE FANS AND ALL-AROUND ... Home Cheese Making: Recipes for 75 Delicious Cheeses. North Adams, Mass: Storey Publishing, 2002. ... The Cheese Lover's Companion: The Ultimate A-Z-Cheese Guide.
Author: Martin Hintz
Publisher: Rowman & Littlefield
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
Wine and cheese pairing Laura Werlin, All American Cheese and Wine Book: Pairing, Profiles, and Recipes (Stewart, ... Sharon Tyler Herbst and Ron Herbst, The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide with More Than ...
Author: Michael H. Tunick
Publisher: Oxford University Press