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The Oxford Companion to Cheese (Oxford Companions)-
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Über dieses Produkt
Product Identifiers
Publisher
Oxford University Press, Incorporated
ISBN-10
0199330883
ISBN-13
9780199330881
eBay Product ID (ePID)
221945435
Product Key Features
Book Title
Oxford Companion to Cheese
Number of Pages
1084 Pages
Language
English
Publication Year
2016
Topic
Reference, Specific Ingredients / Dairy
Illustrator
Yes
Genre
Cooking
Book Series
Oxford Companions Ser.
Format
Hardcover
Dimensions
Item Height
1.9 in
Item Weight
55.7 Oz
Item Length
10.1 in
Item Width
7.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2016-034026
Dewey Edition
23
TitleLeading
The
Reviews
"For anyone with an interest in food, its production and provenance, this is a glorious book to lose yourself in for an hour or so ... this is a must-have to add to the bookshelf" - Fromage Homage "A landmark encyclopaedia" - Restaurants and Food, "Finally, the go-to source for all things cheese in one single, sensational volume. Every cheesemonger in America will want this in their library." --Rob Kaufelt, president of Murray's Cheese "Discovering the kaleidoscope of flavor in well-made raw-milk cheese is like watching color television after years of black and white. But many examples of these wonderful cheeses are now under threat of extinction. The Companion explains where they come from, how they are made, and most importantly why cheese made the traditional way really matters." --Will Studd, host and executive producer of Cheese Slices "The Companion is one of the most anticipated cheese books fo the new century. The depth of knowledge is overwhelming. Thank you for bringing this to the cheese community." --Peggy Smith, co-founder of Cowgirl Creamery "This book will be one to remember for the cheese world, and it is so crucial to communicate our knowledge over time. I wish this encyclopedia much success, and hope that it will inspire!" --Herv Mons, MonS Fromager-Affineur "[A] delightfully discursive volume." --The Economist, "Finally, the go-to source for all things cheese in one single, sensational volume. Every cheesemonger in America will want this in their library." --Rob Kaufelt, president of Murray's Cheese "Discovering the kaleidoscope of flavor in well-made raw-milk cheese is like watching color television after years of black and white. But many examples of these wonderful cheeses are now under threat of extinction. The Companion explains where they come from, how they are made, and most importantly why cheese made the traditional way really matters." --Will Studd, host and executive producer of Cheese Slices"The Companion is one of the most anticipated cheese books fo the new century. The depth of knowledge is overwhelming. Thank you for bringing this to the cheese community." --Peggy Smith, co-founder of Cowgirl Creamery"This book will be one to remember for the cheese world, and it is so crucial to communicate our knowledge over time. I wish this encyclopedia much success, and hope that it will inspire!" --Hervé Mons, MonS Fromager-Affineur"[A] delightfully discursive volume." --The Economist, "Finally, the go-to source for all things cheese in one single, sensational volume. Every cheesemonger in America will want this in their library." --Rob Kaufelt, president of Murray's Cheese "Discovering the kaleidoscope of flavor in well-made raw-milk cheese is like watching color television after years of black and white. But many examples of these wonderful cheeses are now under threat of extinction. The Companion explains where they come from, how they are made, and most importantly why cheese made the traditional way really matters." --Will Studd, host and executive producer of Cheese Slices "The Companion is one of the most anticipated cheese books fo the new century. The depth of knowledge is overwhelming. Thank you for bringing this to the cheese community." --Peggy Smith, co-founder of Cowgirl Creamery "This book will be one to remember for the cheese world, and it is so crucial to communicate our knowledge over time. I wish this encyclopedia much success, and hope that it will inspire!" --HervMons, MonS Fromager-Affineur "[A] delightfully discursive volume." --The Economist, For anyone with an interest in food, its production and provenance, this is a glorious book to lose yourself in for an hour or so ... this is a must-have to add to the bookshelf., "Finally, the go-to source for all things cheese in one single, sensational volume. Every cheesemonger in America will want this in their library." --Rob Kaufelt, president of Murray's Cheese "Discovering the kaleidoscope of flavor in well-made raw-milk cheese is like watching color television after years of black and white. But many examples of these wonderful cheeses are now under threat of extinction. The Companion explains where they come from, how they are made, and most importantly why cheese made the traditional way really matters." --Will Studd, host and executive producer of Cheese Slices "The Companion is one of the most anticipated cheese books fo the new century. The depth of knowledge is overwhelming. Thank you for bringing this to the cheese community." --Peggy Smith, co-founder of Cowgirl Creamery "This book will be one to remember for the cheese world, and it is so crucial to communicate our knowledge over time. I wish this encyclopedia much success, and hope that it will inspire!" --Hervé Mons, MonS Fromager-Affineur "[A] delightfully discursive volume." --The Economist
Dewey Decimal
637/.303
Table Of Content
Editorial BoardForewordIntroductionTopical Outline of EntriesAbbreviationsThe Oxford Companion to Cheese, A-Z entriesAppendix: Cheese MuseumsDirectory of ContributorsIndex
Synopsis
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures.The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage.The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking.An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life.This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.Key Features:855 entries on all aspects of cheese - historical and cultural, scientific, and technicalAn astonishing 325 authors, from cheesemakers and cheese retailers to dairy scientists, microbiologists, historians, and anthropologistsEvery entry is signed by the author, and includes both cross references to related topics and further reading suggestionsA topical outline of entries in the frontmatter and comprehensive index in the backmatter help readers find exactly what they are looking forTwo 16 page color inserts and well over 100 black and white images bring the entries to lifeThe most comprehensive reference work on cheese available, Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion , residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike., Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyere, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion , residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike., The Oxford Companion to Cheese answers a clear call for the kind of subject-defining reference work that The Oxford Companion to Wine achieved. It is the first truly comprehensive cheese book, containing 855 A-Z scholarly, yet accessible entries on the history, culture, and science of cheese making and cheese enjoyment, worldwide., The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Three 8-page colour inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
LC Classification Number
SF270.2.O94 2016
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- b***r (994)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufThe item arrived quickly... it was new as described by the seller, however the photo showed it with a slipcover and it did not arrive with on. The seller was glad to accept a return and refund me the total. I would definitely do business with them again in the future.Big (25th Anniversary Edition) [Blu-ray] (Nr. 176839815076)
- s***s (630)- Bewertung vom Käufer.Letzter MonatBestätigter KaufI received what was described, my item was packaged securely, and it was shipped out to me quickly. This seller did it all for a great price too. A++++
- k***6 (2)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufItem arrived in perfect condition. Seller shipped it out fast and it was delivered within the week (in the United States). It was very well packaged and worth the money. Would 100% recommend this seller!