The New Rules of Cheese by Anne Saxelby

The New Rules of Cheese by Anne Saxelby

A fun and quirky guide to the essential rules for enjoying cheese    “The New Rules of Cheese 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  NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION 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.

“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 HampshireThe New Rules of Cheese 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 


“In The New Rules of Cheese, 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.”—Mateo Kehler, co-founder and head cheesemaker of Jasper Hill Farm

Anne Saxelby 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.

SKU	Unavailable
ISBN 13	9781984857897
ISBN 10	1984857894
Title	The New Rules of Cheese
Author	Anne Saxelby
Condition	Unavailable
Binding Type	Hardback
Publisher	Penguin Putnam Inc
Year published	2020-10-20
Number of pages	160
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.