Cheese for DummieseBook - 2012 | Mini edition.
An accessible guide to selecting, cooking with, and making cheese. From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese.
Publisher: Hoboken : John Wiley & Sons, 2012.
Edition: Mini edition.
Branch Call Number: Internet Access
Characteristics: 1 online resource.
Alternative Title: Culture magazine.