The Complete Book of Cheese by Bob Brown Illustrations by Eric Blegvad Includes the A- Z of Cheese Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese market day in a town in the north of Holland. All the cheese-fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good SchweizerkÃ¤se and better GruyÃ¨re. For lunch I had cheese salad. All around me the farmers were rolling two-hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little cafÃ©, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike. (Nuts and Swiss cheese complement each other as subtly as Gorgonzola and a ripe banana.) There are, I learned, "blind" Swiss cheeses as well, but the million-eyed ones are better.
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September 2, 2014
Tags: Book, Cheese, Complete Posted in: Cheese Comments Closed
- Used Book in Good Condition
Readers will be delighted to discover the many wonders of the Garden State, from her famous sons and daughters (inventor Thomas Edison and the Revolutionary War heroine Molly Pitcher) to her beautiful sights (the Highlands, the Pinelands, and New Jersey's famous shoreline), and her unique institutions (The Seeing Eye training institute for seeing eye dogs and Haddy, the largest complete dinosaur skeleton of its time, found in 1858). G is for Garden State explores the places, people, and landmarks that make New Jersey a fascinating place to live in and to visit again and again. Written in the popular two-tier format for our Discover America State by State alphabet series, young readers will explore state facts through colorful illustrations, rhyming verses, and expository text. Used in schools throughout the country, this series effectively expands classroom curriculum.Author/preservationist Eileen Cameron is interested in protecting our natural and historical resources. She serves on the board of the Washington Association of New Jersey at Morristown National Historical Park. Eileen has hiked the Appalachian Trail at High Point, rafted on the Delaware River, and now lives in Morristown, New Jersey. Doris Ettlinger has illustrated numerous children's books including Springtime in the Big Woods and Mr. Edwards Meets Santa Claus , both adapted from the Little House books by Laura Ingalls Wilder. She graduated from the Rhode Island School of Design. Doris lives and works in a 150-year old gristmill in western New Jersey with her family and a Welsh Corgi.
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September 1, 2014
Tags: Alphabet, America, Discover, Garden, Jersey, State Posted in: New Jersey Comments Closed
West Virginia Off the Beaten Path features the thingsÂ travelers and localsÂ want to see and experienceâ€“â€“if only they knew about them. From the best in local dining to quirky cultural tidbits to hidden attractions, unique finds, and unusual locales,Â West VirginiaÂ Off the Beaten Path takesÂ the readerÂ downÂ the road less traveled and reveals a sideÂ ofÂ West VirginiaÂ that other guidebooks just don't offer.Â
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August 31, 2014
Tags: Beaten, Guide, Path, Places, Series, Unique, Virginia, WEST Posted in: West Virginia Comments Closed