The New Rules of Cheese - by Anne Saxelby (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"A fun and quirky guide to the essential rules for enjoying cheese, including tips on selecting and tasting different varieties, serving and pairing cheeses, as well as a brief history on cheese and a rundown of how cheeses are made"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>A fun and quirky guide to the essential rules for enjoying cheese </b><br><b> </b><br><b>"<i>The New Rules of Cheese</i> will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need."--Dan Barber, chef and co-owner of Blue Hill </b> <p/><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>THE NEW YORK TIMES BOOK REVIEW </i>AND <i>THE ATLANTA JOURNAL-CONSTITUTION</i></b> <p/>This richly illustrated book from a lauded cheesemonger--perfect for all cheese fans, from newcomers to experts--teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you'll even learn why cheese is actually good for you (and doesn't make you fat!), find enlightenment on the great dairy debate--pasteurized versus not pasteurized--and improve your cheese vocabulary with a handy lexicon chart.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Anne Saxelby is your trusted friend at the cheese counter, pointing you to a bolder, less familiar palate, nudging you away from the basic cheddar (which is not to say she doesn't wax poetic about those, too) towards, say, a grass-fed sheep's milk from North Carolina or a salt-cured feta from New Hampshire. <i>The New Rules of Cheese</i> will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need."<b>--Dan Barber, chef and co-owner of Blue Hill <br></b> <p/>"In <i>The New Rules of Cheese</i>, Anne shares her deep knowledge and enlightened philosophy in a way that makes cheese more accessible and fun at the turn of every page. This book will connect you with Anne's expertise and experience in a way that will have you exploring cheese, practically and intellectually, as well as learning how to serve it. More meaning in every morsel."<b>--Mateo Kehler, co-founder and head cheesemaker of Jasper Hill Farm</b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Anne Saxelby</b> is the founder of Saxelby Cheesemongers, Manhattan's first cheese shop dedicated to American artisanal cheese. She started out at Murray's and apprenticed in France and the U.S., and she has a wholesale business catering to more than a hundred Manhattan restaurants.
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Cheapest price in the interval: 14.29 on October 22, 2021
Most expensive price in the interval: 14.99 on December 20, 2021
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