Lessons for Connoisseurship from a Maitre Fromager
Publication Date: November 17, 2009
List Price: $40.00*
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After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, "Mastering Cheese" covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk.
For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom.
Complete with helpful charts and an invaluable index of more than 300 cheeses, "Mastering Cheese" is the definitive course that you can use in your own home to pursue your passion for cheese.
David Gibbons, a freelance writer, was coauthor with Max McCalman of "The Cheese Plate," which was nominated for both James Beard and IACP awards, and was also the writer for Overstreet’ s "New Wine Guide" and Colin Cowie’ s "Dinner After Dark." He lives in New York City.
David Gibbons is a translator and researcher based in northern Italy.