For all translation rights please access our website www.annesspublishing.com and follow the link for 'Rights'. For English language direct sales and book clubs sales: Please contact Sarah Godek on firstname.lastname@example.org For UK trade sales: Please contact The Manning Partnership, 6 Old Dairy, Melcombe Road, Bath BA2 3LR Tel: 01225 478 444 Fax: 01225 478 440 Southwater is distributed in the US and Canada by NBN, in Australia by Pan Macmillan and in the UK by Book Trade Services, Blaby Road,Wigston, Leicestershire, LE18 4SE The Illustrated Cook's Guide to Cheeses A comprehensive visual identifier to the cheeses of the world with advice on selecting, preparing and cooking techniques Juliet Harbutt CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Author Juliet Harbutt first discovered her passion for cheese on a visit to Paris in 1983. This led to the opening of Jeroboams, her wine and cheese shop in London, followed by the creation of the British Cheese Awards in 1994 and subsequently the Great British Cheese Festival in 2000. A Chevalier de Tastefromage, she has recently received the Good Housekeeping Food Hero Award and has worked with Blur bass guitarist Alex James to create a range of cheese under the Evenlode Partnership. This extensive guide provides all-important information on what to look for when buying cheese; how to select the ideal cheese for cooking or eating; how to serve it, and how to store it. A stunning visual directory offers a comprehensive survey of the world's classic and modern cheeses, covering all the major producers. Essential details on each cheese describe its taste, appearance and texture; whether it is pasteurised, unpasteurised or vegetarian; and what it is best used for, be it grilling, baking, grating, sauces or salads. With over 300 wonderful photographs and clear authoritative advice, this classic reference book from one of the world's foremost cheese experts will help you to explore the versatility of this superb ingredient.
Biblio NotesAn indispensable, fully illustrated and updated reference source to the cheeses of the world Includes expert descriptions of the colour, texture, taste and background of each cheese Explores a wide variety of cheeses from around the globe, from France, Italy, Britain and the USA to the artisan producers of Denmark, Belgium and India Features well-known international favourites such as crumbly English Cheddar and creamy French Brie to the more unusual, but equally delicious, Tutunmaa from Finland or Asadero from Mexico How to create the perfect cheeseboard, and advice on which wines to serve with cheese
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