The Atlas of American Artisan Cheese
This Artisan cheese guide is not a cookbook, but instead covers 345 top cheese-makers in the US. The Atlas of American Artisan Cheese book was published in 2007, and takes an interesting look at each of the cheese-makers by region and state.
Format: Softcover, 436 pages.
Publisher: White River Junction
Author: Jeffrey Roberts
Description: The first reference of its kind, this fully illustrated atlas of contemporary artisan cheeses and cheesemakers will be the source of many a fabulous food adventure.
Organized by region and state, The Atlas of American Artisan Cheese highlights 345 of the best cheese-makers in the United States today, most of them tiny, family-owned creameries. Each profile describes a cheesemaker; its history; its cheeses, whether from cow, sheep, or goat's milk; availability; location; details on cheese-making processes; and suggestions for the best wine and beer pairings.
The Atlas captures America's genius for local artisan cheese: a capacity for adaptation, experimentation, and innovation, while following Old World artisanship and traditional methods.
Condition: Good condition.
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