The Philosophy of Cheese - (British Library Philosophy of) by Patrick McGuigan (Hardcover)
Similar Products
Products of same category from the store
All
Product info
<p/><br></br><p><b> Book Synopsis </b></p></br></br>From the first cheese, dating to 5000 BC, food journalist Patrick McGuigan travels through Feta's relation to ancient faiths, the influence of monks on Munster, the rise of Roquefort and the global trade of Gouda. Discover how the household staple of Cheddar stands as a symbol for industrialization, and what Rogue River Blue can tell us about the artisan cheese renaissance happening in the US today. If you've ever looked at a cheese rind and wondered "Can I eat this?," <i>The Philosophy of Cheese</i> will set you right. Alongside surprising and little-known stories of much-loved cheeses, this book will teach you how to effectively store your cheese, how to pair it with alcohol for an exquisite tasting and how to create the cheeseboard of your dreams.<p/><br></br><p><b> About the Author </b></p></br></br><b>Patrick McGuigan</b> is a British food journalist and cheese writer, who contributes to<i> The Telegraph, Delicious</i> and <i>The Financial Times</i>, among many other titles. He has traveled the world, from the Swiss Alps to the hipster cheese bars of New York, to write about cheese makers, maturers and retailers. A senior judge at the World Cheese Awards, Patrick also teaches cheese courses at the School of Fine Food and is a co-founder of the British Cheese Weekender and London Cheese Project festivals. He is particularly partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com
Price History
Price Archive shows prices from various stores, lets you see history and find the cheapest. There is no actual sale on the website. For all support, inquiry and suggestion messagescommunication@pricearchive.us