Mastering Cheese - by Max McCalman & David Gibbons (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>From the foremost master of cheese in the country comes a first-of-its-kind master's class to usher any enthusiast to the level of full-blown connoisseur, with 23 distinct lessons covering American and international cheeses.<p/><br></br><p><b> Book Synopsis </b></p></br></br>Maître fromager Max McCalman, author of <i>The Cheese Plate</i> and <i>Cheese</i>, is steeped in the world of artisanal cheeses like no one else. In <i>Mastering Cheese</i>, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. <p/>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, <i>Mastering Cheese</i> 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. <p/>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. <p/>Complete with helpful charts and an invaluable index of more than 300 cheeses, <i>Mastering Cheese</i> is the definitive course that you can use in your own home to pursue your passion for cheese.<p/><br></br><p><b> About the Author </b></p></br></br><b>MAX MCCALMAN</b> is America's first restaurant-based Maître Fromager and a Garde et Juré, 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. <p/><b>DAVID GIBBONS </b>has collaborated on many books, including two with McCalman: <i>The Cheese Plate</i>, which was nominated for James Beard and IACP awards in 2003, and <i>Cheese</i>, which won a James Beard Award in 2006.
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