Mastering Cheese by Max Mccalman

Mastering Cheese by Max Mccalman

Ma tre fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.

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, Mastering Cheese 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.

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.

Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.

Max McCalman is the unofficial spokesperson for fine cheese in the United States, featured in everything from the New York Times and Food & Wine to Queer Eye for the Straight Guy. He is the maitre fromager of the Artisanal Restaurant Group: Terrance Brennan's three-star restaurant Picholine, Artisanal Brasserie & Fromagerie, and the Artisanal Cheese Center in New York City. McCalman is also Dean of Curriculum at the Artisanal Cheese Center and has taught at many venues, including the Culinary Institute of America, the Institute for Culinary Education, and the New School. He lives in New York City with his daughter, Scarlett.
David Gibbons, a freelance writer, was coauthor with Max McCalman of The Cheese Plate, which was nominated for both James Beard and IACP awards, and was also the writer for Overstreet's New Wine Guide and Colin Cowie's Dinner After Dark. He lives in New York City.

SKU	Unavailable
ISBN 13	9780307406484
ISBN 10	0307406482
Title	Mastering Cheese
Author	Max Mccalman
Condition	Unavailable
Binding Type	Hardback
Publisher	Random House USA Inc
Year published	2009-11-17
Number of pages	384
Prizes	Winner of Gourmand World Cookbook Awards (USA Only) (Cheese) 2010, Commended for IACP Crystal Whisk Award (Beverage/Ref/Technical) 2011
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.