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The Oxford Companion to Cheese
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eBay-objectnummer:322536868924
Specificaties
- Objectstaat
- ISBN
- 0199330883
- EAN
- 9780199330881
- Book Title
- Oxford Companion to Cheese
- Item Length
- 7.2in
- Publisher
- Oxford University Press, Incorporated
- Publication Year
- 2016
- Format
- Hardcover
- Language
- English
- Item Height
- 1.9in
- Genre
- Cooking
- Topic
- Reference, Specific Ingredients / Dairy
- Item Width
- 10.1in
- Item Weight
- 0.1 Oz
- Number of Pages
- 872 Pages
Over dit product
Product Information
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. An astonishing 325 authors contributed entries, residing in 35 countries. They included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available.
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
Format
Hardcover
Language
English
Topic
Reference, Specific Ingredients / Dairy
Publication Year
2016
Genre
Cooking
Number of Pages
872 Pages
Dimensions
Item Length
7.2in
Item Height
1.9in
Item Width
10.1in
Item Weight
0.1 Oz
Additional Product Features
Lc Classification Number
Sf270.2.O94 2016
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
Table of Content
Editorial Board Foreword Introduction Topical Outline of Entries Abbreviations The Oxford Companion to Cheese, A-Z entries Appendix: Cheese Museums Directory of Contributors Index, Editorial BoardForewordIntroductionTopical Outline of EntriesAbbreviationsThe Oxford Companion to Cheese, A-Z entriesAppendix: Cheese MuseumsDirectory of ContributorsIndex
Copyright Date
2016
Lccn
2016-034026
Dewey Decimal
637/.303
Intended Audience
Trade
Series
Oxford Companions Ser.
Dewey Edition
23
Illustrated
Yes
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