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Master Cheesemakers of Wisconsin - James Norton, Becca Dilley
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James Norton, Becca Dilley:
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ISBN: 9780299234348

ID: 9780299234348

This book-beautifully photographed and engagingly written-introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of This book-beautifully photographed and engagingly written-introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning-in a profession that depends on fickle, living ingredients-to create the rich tastes and beautiful presentation of their skillfully crafted products. Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title. James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese. Books, Cooking & Cookbooks~~Regional & Ethnic~~American~~Middle Western States, Master-Cheesemakers-of-Wisconsin~~James-Norton, 1238103, Master Cheesemakers of Wisconsin, James Norton, Becca Dilley, 0299234347, University of Wisconsin Press, , , , , University of Wisconsin Press

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Master Cheesemakers of Wisconsin - James Norton, Becca Dilley
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Master Cheesemakers of Wisconsin - neues Buch

ISBN: 9780299234348

This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products.    Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.    James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese. Books Books ~~ Cooking & Cookbooks~~ Regional & Ethnic ~~ American ~~ Middle Western States Master-Cheesemakers-of-Wisconsin~~James-Norton University of Wisconsin Press Certification as a Master Cheesemaker typically takes almost 15 years. Norton and Dilley offer profiles of 43 active Master Cheesemakers of Wisconsin, as well as a glossary of cheese-making terms, suggestions of operations that welcome visitors for tours, and suggested food pairings.

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The Master Cheesemakers of Wisconsin - Norton, James; Dilley, Becca
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2009, ISBN: 0299234347, Lieferbar binnen 4-6 Wochen Versandkosten:Versandkostenfrei innerhalb der BRD

ID: 9780299234348

Internationaler Buchtitel. In englischer Sprache. Verlag: UNIV OF WISCONSIN PR, 192 Seiten, L=229mm, B=238mm, H=12mm, Gew.=699gr, [GR: 24500 - TB/Essen und Trinken], [SW: - Cooking / Wine], Kartoniert/Broschiert, Klappentext: Certification as a Master Cheesemaker typically takes almost 15 years. Norton and Dilley offer profiles of 43 active Master Cheesemakers of Wisconsin, as well as a glossary of cheese-making terms, suggestions of operations that welcome visitors for tours, and suggested food pairings. Certification as a Master Cheesemaker typically takes almost 15 years. Norton and Dilley offer profiles of 43 active Master Cheesemakers of Wisconsin, as well as a glossary of cheese-making terms, suggestions of operations that welcome visitors for tours, and suggested food pairings.

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The Master Cheesemakers of Wisconsin - Becca Dilley , James Norton
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ISBN: 0299234347

ID: 0299234347

The Master Cheesemakers of Wisconsin Author :Becca Dilley , James Norton 9780299234348 0299234347, [PU: University of Wisconsin Press]

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The Master Cheesemakers of Wisconsin - James Norton; Becca Dilley
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
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James Norton; Becca Dilley:
The Master Cheesemakers of Wisconsin - Taschenbuch

2009, ISBN: 9780299234348

ID: 10360002

Softcover, Buch, [PU: University of Wisconsin Press]

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The Master Cheesemakers of Wisconsin

Certification as a Master Cheesemaker typically takes almost 15 years. Norton and Dilley offer profiles of 43 active Master Cheesemakers of Wisconsin, as well as a glossary of cheese-making terms, suggestions of operations that welcome visitors for tours, and suggested food pairings.

Detailangaben zum Buch - The Master Cheesemakers of Wisconsin


EAN (ISBN-13): 9780299234348
ISBN (ISBN-10): 0299234347
Taschenbuch
Erscheinungsjahr: 2009
Herausgeber: UNIV OF WISCONSIN PR
192 Seiten
Gewicht: 0,699 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 19.12.2009 08:06:12
Buch zuletzt gefunden am 11.11.2017 19:23:18
ISBN/EAN: 9780299234348

ISBN - alternative Schreibweisen:
0-299-23434-7, 978-0-299-23434-8


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