Cheesemonger
Chelsea Green Publishing Co (Verlag)
978-1-60358-237-7 (ISBN)
With a refreshingly unpretentious sensibility, Edgar intertwines his own life story with his ongoing love affair with cheese, and offers readers an unflinching, highly entertaining on-the-ground look at America's growing cheese movement. From problem customers to animal rights, business ethics to taste epiphanies, this book offers something for everyone, including cheese profiles and recommendations for selecting the very best-not just the most expensive-cheeses from the United States and around the world and a look at the struggles dairy farmers face in their attempts to stay on and make their living from the land.
Edgar-a smart, progressive cheese man with an activist's edge-enlightens and delights with his view of the world from behind the cheese counter and his appreciation for the skill and tradition that go into a good wedge of Morbier.
Cheesemonger is the first book of its kind-a cheese memoir with attitude and information that will appeal to everyone from serious foodies to urban food activists.
Gordon Edgar loves cheese and worker-owned co-ops, and has been combining both of these infatuations as the cheese buyer for San Francisco’s Rainbow Grocery Cooperative since 1994. Edgar has been a judge at numerous national cheese competitions, a board member for the California Artisan Cheese Guild, and has had a blog since 2002, which can be found at www.gordonzola.net. Edgar is the author of Cheesemonger: A Life on the Wedge (Chelsea Green 2010) and he enjoys mold in the right places, good cheese stink, and washing his hands upwards of one hundred times a day.
1. Cheese dreams, cheese nightmares
2. Becoming a cheesemonger
3. Grass, farmland, and where my cheese love story begins
4. Herd animals, farmers, foodies, and co-op workers
5. The milk of human neurosis
6. Cheese culture, punk subculture, and Reagan cheese
7. Rennet, what's in it?
8. Salt in the wounds
9. Mold, secondary cultures, and cheese with stuff in it
10. None of us is getting any younger, especially not the cheese
11. What did I buy into?
12. Terroir, trucking, and knowing your place
13. Withstanding the cuts of a thousand cheese knives
14. The salesman smiled, the salesman lied
15. It's not what we eat, it's that we eat
Erscheint lt. Verlag | 17.6.2013 |
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Zusatzinfo | Index; Bibliography |
Verlagsort | White River Junction |
Sprache | englisch |
Maße | 153 x 229 mm |
Gewicht | 390 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
Sozialwissenschaften | |
ISBN-10 | 1-60358-237-1 / 1603582371 |
ISBN-13 | 978-1-60358-237-7 / 9781603582377 |
Zustand | Neuware |
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