The Cheese Companion by Judy Ridgway
From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the worlds most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheeses pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.Judy Ridgway is a food and wine author who has written over 60 books, including Operating Your Own Catering Business, Running Your Own Wine Bar, and Wining and Dining at Home. Judy Ridgway co-wrote The Catering Management Handbook with her brother Brian Ridgway, who was Operations Director of the Thistle Group of hotels at the time. Judy had a small catering firm in central London called London Chefs Ltd before becoming a journalist and author. Parties of various types, including weddings and anniversaries, were a big part of the company's activity at the time, and her experiences there helped her write A Banquet on a Budget.
| SKU | Unavailable |
| ISBN 13 | 9780762419562 |
| ISBN 10 | 0762419563 |
| Title | The Cheese Companion |
| Author | Judy Ridgway |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | INGRAM PUBLISHER SERVICES US |
| Year published | 2004-10-13 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |