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Cooking Books -> Cheese
Cheese Primer
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by:
Jenkins, Steven
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Publisher:
Workman Publishing Company
Published: November 1996
ISBN: 0894807625
Format:Paperback
Pages:576
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Book Description
Amazon.com
If you want a fascinating food book, say Cheese Primer. For 20 years, Steve Jenkins has lead the way in upgrading the quality of cheese sold at fine food stores in the U.S. Finally, in this volume, he shares his encyclopedic knowledge.
Jenkins tells all about cheesemaking at the commercial as well as the artistic level. Generously punctuated with maps and photos, the book includes all kinds of historical and other relevant information. Jenkins seems to describe every kind of cheese
made in the U.S. and Europe, including when to eat them, how and with what. His passion and blunt opinions make it easy to travel the 548 pages of this book if you have even the smallest interest in cheese. The guide to pronunciation is particularly
helpful.
From Publishers Weekly
"Once ripened... the inner cheese becomes liquescent, bone-colored, and extraordinarily flavorful... nutty, beefier, and woody, with hints of peat, like a single malt Scotch from Islay. The cheese is tumescent,
glistening." It may be cheese to you, but to Jenkins it's a perfect Teleme California cheese originally made by Greek immigrants. In 1973, Jenkins moved to New York City from Missouri to pursue dreams of acting?which explains how he came to run the
cheese department at two of New York's... read more
Book Description
After years of importing cheeses, exploring cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, Steven Jenkins, our foremost cheese
authority, decided to write it all down. CHEESE PRIMER tells you every thing you need to know about the hundreds of cheeses that have become available in this country. Region-by-region, Jenkins covers all the major cheeses from France, Italy,
Switzerland, Canada, and the United States. He includes information on judging, buying, storing, serving, and enjoying the tremendous variety of cheeses available at food shops and supermarkets today. Includes wine guide and generous photos.
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