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The Murray's Cheese Handbook by Rob Kaufelt and Liz Thorpe is the only cheese book you'll ever need! An alphabetical guide to more than 300 cheeses of the world, entirely cross referenced by milk type, country, style, pasteurization and rennet means that if you like one cheese you can find dozens more that share flavor, aroma and texture profile. Each cheese comes with a one paragraph description including beverage pairing! Answers to customers' most frequently asked questions, tips on service, storage, a glossary and Top Ten lists guarantees you'll find all the cheese answers you need. Oh yeah. And it's only $12.95! |
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What the experts are saying about The Murray's Cheese Handbook: Publisher's Weekly, June 5, 2006 : ''Kaufelt is the current proprietor of the 65-year-old New York City institution known as Murray's Cheese, a Greenwich Village shop of great renown and pungent aromas. (Thorpe oversees its wholesale department.) In this expertly handled and instructive catalogue, the authors include vital information for each of the 300-plus entries; there are mentions of milk type (denoted with icons of a goat, cow, sheep or water buffalo); country of origin; whether the cheese is raw or pasteurized; and the type (semisoft, firm, etc.). The authors wax poetic and multisyllabic on cheeses familiar and obscure, bloomy and blue. To wit, the entry on La Serena cheese begins, ''Deep in Extremadura, where Merino sheep forage on slate and granite soil, La Serena is a testament to creative seasonal cheesemaking.'' And of Shropshire blue: ''It's as if staid Stilton had a more flamboyant twin.'' The authors include a glossary and a series of lists and indexes that cover such territory as what cheeses to serve before a meal, top 10 ''Most Intimidating Cheeses'' (#9: Stinking Bishop), beer and wine pairings, and ''Cheeses to Eat Before You Die.'' Readers whose town lacks a decent cheese shop might find their mouths watering in frustration, but taken as literature, it would be semihard to find a finer book of prose poetry.'' Chef Alice Waters: ''What Rob has done at Murray's is unique: he has brought a level of cheese expertise to America that no one else has ever done before.'' Chef Anthony Bourdain: ''A definitive work by the unquestioned expert on the subject. I will gaze longingly and inappropriately at its pages by flashlight long after bedtime.'' Bill Niman: ''Rob Kaufelt is the only person I know that I would call a cheez whiz. He’s the one you go to when you want to know anything about cheese. The world will be a better place now that he's sharing his wisdom with the rest of us in this great new book.'' Chef Daniel Boulud: ''Murray’s Cheese is a longtime supplier of the finest cheese in my restaurants. Their new handbook is to cheese what Zagat’s is to restaurants: very informative, very practical and user friendly. With this guide, no one should be intimidated by any cheese, but rather inspired to go out and taste them all.'' Chef Emeril Lagasse: ''What a great cheese guide book-from one of America's greatest cheese shops!'' Chef Thomas Keller: ''I love Murray's Cheese Handbook. Although Rob makes it fun to learn about cheese, this is a seriously informative book. Our entire staff--from cooks to runners, use it for reference everyday.'' |
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