The Atlas of American Artisan Cheese

The Atlas of American Artisan Cheese

Paperback
Pub. price: $35.00

ISBN10: 1933392347 ISBN13: 9781933392349 Contributors: Petrini, Carlo (Foreword); Hooper, Allison (Foreword) Publisher: Chelsea Green Pub Co Published: Jun 22 2007 Pages: 436 Weight: 2.10lbs. Height: 10.00" Width: 7.00" Depth: 1.00" Language: English

Publisher's Comments

The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library--guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods--it will be the source of many a fabulous food adventure.

Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide--shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.

The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.

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