French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France by Kazuko Masui & Tomoko Yamada |
Italian Cheese: A Guide To Its Discovery and Appreciation, 293 Traditional Types by Roberto Rubino |
by DK Publishing
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by Steven Jenkins
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by Max McCalman
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Product Description
Slow Food is sweeping the nation, at a snail's pace. This international organization was started in Italy by people who perceive McDonald's as the symbol of a society that is overshooting its own limits. The greatest loss of all is the pleasure of eating foods that are made without the restrictions of time. Many of the cheeses portrayed in this delightful book--stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina--are not household names and they probably never will be. They're a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a "contribution to the conservation of a vast heritage of local products, born of Italy's extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques." Starting with illustrated descriptions of traditional and industrial cheesemaking, Slow Food's authors take us through the processes of buying, tasting, and storing cheeses. Dictionaries of tasting terms and the language of cheeses and cheesemaking provide essential preludes for the heart of this book--descriptions of Italy's farmhouse cheeses, traditionally made from cow's, ewe's, and goat's milk. Organized by region and accompanied by elegant color photographs, each description covers how the cheese is made and matured, along with historical and geographic nuggets. Written by people in love with farmhouse cheeses, and with everything small, local, slow, and traditional foods and food systems represent, this is an informative and hopeful book, celebrating a rich, rural European tradition. This book will make you start packing your bags for a cheese lover's tour of Italy.
About the Author
Slow Food, founded in 1986, is an international organization whose aim is to protect the pleasures of the table from the homogenization of the modern fast-food life. Through a variety of initiatives, it promotes gastronomic culture, conserves agricultural biodiversity and protects traditional foods at risk of extinction. It now boasts more than 80,000 members in 100 countries. A portion of the proceeds from sales of A World of Presidia will go to the Slow Food Foundation for Biodiversity to support Presidia projects.
Slow Food is sweeping the nation, at a snail's pace. This international organization was started in Italy by people who perceive McDonald's as the symbol of a society that is overshooting its own limits. The greatest loss of all is the pleasure of eating foods that are made without the restrictions of time. Many of the cheeses portrayed in this delightful book--stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina--are not household names and they probably never will be. They're a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a "contribution to the conservation of a vast heritage of local products, born of Italy's extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques." Starting with illustrated descriptions of traditional and industrial cheesemaking, Slow Food's authors take us through the processes of buying, tasting, and storing cheeses. Dictionaries of tasting terms and the language of cheeses and cheesemaking provide essential preludes for the heart of this book--descriptions of Italy's farmhouse cheeses, traditionally made from cow's, ewe's, and goat's milk. Organized by region and accompanied by elegant color photographs, each description covers how the cheese is made and matured, along with historical and geographic nuggets. Written by people in love with farmhouse cheeses, and with everything small, local, slow, and traditional foods and food systems represent, this is an informative and hopeful book, celebrating a rich, rural European tradition. This book will make you start packing your bags for a cheese lover's tour of Italy.
About the Author
Slow Food, founded in 1986, is an international organization whose aim is to protect the pleasures of the table from the homogenization of the modern fast-food life. Through a variety of initiatives, it promotes gastronomic culture, conserves agricultural biodiversity and protects traditional foods at risk of extinction. It now boasts more than 80,000 members in 100 countries. A portion of the proceeds from sales of A World of Presidia will go to the Slow Food Foundation for Biodiversity to support Presidia projects.
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