Name: Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin (en Inglés)
SKU: 1894498
Price: 530.94 MXN
Availability: InStock
Author: Martin Hintz; Pam Percy
ISBN: 9780762744893

portada Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin (en Inglés)

Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin (en Inglés)

Formato

Libro Físico

Editorial

Rowman & Littlefield

Autor

Martin Hintz; Pam Percy

Año

2008

Idioma

Inglés

N° páginas

272

Encuadernación

Tapa Blanda

Peso

ISBN

0762744898

ISBN13

9780762744893

N° edición

Categorías

Ee. uu. región del medio oeste
Cocinas nacional y regional

Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin (en Inglés)

Martin Hintz; Pam Percy (Autor) · Rowman & Littlefield · Tapa Blanda

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Reseña del libro "Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin (en Inglés)"

The first book of its kind from the cheesiest state in the nation.Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common-they're better with cheese! From the well known cheddar, blue, and Swiss to little known artisanal cheeses, a breadth of flavors and varieties from our nation's largest cheesemaking center are included in Wisconsin Cheese. Multimillion-dollar marketing campaigns and international awards (not to mention those infamous Cheeseheads) have made Wisconsin cheese famous. That heritage is celebrated in this book that includes more than 100 recipes, cheesemaking (and eating) history and trivia, suggested wine pairings, a source list of fine cheese retailers, and much more. Home cooks can make Wisconsin Buttermilk Blue Cheese and Asian Pear Salad, Caramelized Onion Frittata with Gorgonzola, Blue Crab Quiche, and much more. The Wisconsin Milk Marketing Board promotes Wisconsin cheese all year long, in national television ads and in restaurant events from coast to coast. Now, Wisconsin Cheese brings the best of Wisconsin's cheese recipes and lore into kitchens in every state. *History of Wisconsin cheesemaking, plus chapters devoted to cheese types: cheddar, Swiss, blue, Italian, French and Hispanic cheeses, artisan cheeses, edam, asiago, and more.*Experienced authors are media savvy food writers who are experts on Wisconsin cheeses and will promote the book in TV interviews and newspaper features, in addition to the promotional events of the Wisconsin Milk Marketing Board.