Tilbake til start

Nordens største markedsplass

Leveranser nær deg

Hos oss kan alle gjøre en bra deal

Trygg e-handel siden 1999

The Oxford Companion to Cheese

Mateo Kehler

Bok

447 kr
  • Forventet leveringstid:
    9-20 Arbeidsdager
  • Selges og sendes av Adlibris

Overvåk produktets pris

  • Oppslagsverk, m.m., Kultur, øvrig, Kokebøker, Samfunnsvitenskap
  • Bok
  • Innbundet
  • English
  • Mateo Kehler
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Three 8-page colour inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Sjanger:
Oppslagsverk, m.m.
Kultur, øvrig
Kokebøker
Samfunnsvitenskap
Formater:
Bok
EAN:
9780199330881
Publisher:
Oxford University Press Inc
Innbindning:
Innbundet
Språk:
English
ISBN:
9780199330881
Læremiddel:
0
Serie:
Oxford Companions
Størrelse:
888
Forfatter:
Mateo Kehler

Vis flere anmeldelser (-5)

Øvrige vilkår

Gjenbruk gjerne esken som produktet kom i når du returnerer. Hvis du ikke har embalasjen som boken ble sendt i kan du selvfølgelig bruke en annen embalasje. Det viktigste er at du pakker returen godt inn og legg ved følgeseddelen eller annen informasjon som ordrenummer og kundeopplysninger. Hvis det mangler informasjon, kan vi ikke se at returen kommer fra deg. Du betaler ingen returavgift, men står selv for returportoen. Send boken til følgende adresse: Adlibris returer Adlibris.com c/o Sentraldistribusjon AS 0540 Oslo

Lignende produkter

Vi har nettopp avsluttet chatten, men send oss gjerne en mail istedenfor. Vi prøver å svare på alle mail innen 24 timer, og du kontakter oss via mail. her .