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Halifax Public Libraries
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More by this author
Sicard, Tristan.
Subjects
Cheese.
Cheese -- Varieties.
Fermented milk.
Cheesemaking.
Browse Catalog
by author:
Sicard, Tristan.
by title:
A field guide to che...
by call number:
641.3735 S565f
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Sicard, Tristan.
Cheese.
Cheese -- Varieties.
Fermented milk.
Cheesemaking.
MARC Display
A field guide to
cheese
:
how
to
select
,
enjoy
, and
pair
the
world
's
best
cheeses
/ Tristan Sicard ; illustrations by Yannis Varoutsikos.
by
Sicard, Tristan.
Artisan, a division of Workman Publishing Co., Inc., 2020.
Call #:
641.3735 S565f
Subjects
Cheese
.
Cheese
-- Varieties.
Fermented milk.
Cheesemaking.
ISBN:
9781579659417 (hc.)
Alternate title:
Cheese
:
how
to
select
,
enjoy
, and
pair
the
world
's
best
cheeses
Description:
271 p. : col. ill. ; 25 cm.
Notes:
"Originally published in French as l'atlas pratique des fromages, copyright Hachette Livre (Marabout), Paris 2018."
Bibliography:
Includes bibliographical references and index.
Summary:
"Everything you need to know about the
world
's great
cheeses
, including
how
they're made, their universe of flavors, origins, and terroir [characteristics]. Organized by type, the book features more than 400
cheeses
worth knowing -- from fresh
cheese
and pressed
cheese
to blue
cheese
, soft
cheese
, and spreadable
cheese
."--From publisher.
"A Field Guide to
Cheese
is the ultimate guide to the
world
of
cheese
and the only fully illustrated
cheese
reference. This tour de fromage begins with a history lesson on the creation of
cheese
, offers a primer of the many types of milks and categories of
cheeses
, and then leads readers to an encyclopedic survey of over 400 global
cheeses
. There are
cheeses
we all love like feta and fontina, Gouda and mozzarella, Pecorino Romano and chèvre-but also rarities like King River Gold, a washed-rind
cheese
from Australia; Dancing Fern, a raw cow's-milk
cheese
from Tennessee; and Danbo, a semisoft, aged
cheese
from Denmark. Find
cheeses
that are
best
for melting, like hushållsost; those that are
best
served alone, such as bovški sir; and those that are the stinkiest, like Allgäuer Weisslacker. There are
cheeses
with natural rinds, floral rinds, and soft rinds; curd
cheeses
; spreadable
cheeses
; pressed
cheeses
; whey
cheeses
; fresh
cheeses
; and more! A global collection of maps place each
cheese
to its origin, and readers can take their knowledge even further by reading up on the microbial life of
cheese
and the science behind our tasting palates. Packed with information, this book is for professional cheesemongers just as much as it is for those with a simple love of
cheese
."
Other authors:
Varoutsikos, Yannis.
Sicard, Tristan, l'atlas pratique des fromages.
Holds:
0
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Central Library
Adult Nonfiction
641.3735 S565f
Core Collection - Adult
Checked in
Add Copy to MyList
Halifax North Memorial Public Library
Adult Nonfiction
641.3735 S565f
Adult books
Checked in
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