Mccalman Max Books
Books di Mccalman Max
edizioni Clarkson Potter collana Clarkson Potter (Hardcover) , 2009
Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at the Artisanal Premium...
Max Mccalman's Wine and Cheese Pairing Swatchbook
edizioni Clarkson Potter collana Clarkson Potter (Paperback)
From the foremost master of cheese in the country, Max McCalman, comes a practical twist on wine and cheese pairings that includes detailed information about the history, production and unique flavor of fifty of the world’s finest cheeses, as well as the accompanying information about the best wine varietals and vintages...
Gibbons David (PHT)
edizioni Random House Inc collana Random House Inc (Hardcover)
Filled with indispensable information from America's foremost authority, Max McCalman, Cheese: A Connoisseur's Guide to the World's Best is your road map to exploring the world of fine cheese. As the maître fromager at New York's acclaimed Picholine restaurant (the first in the country to offer a serious cheese program)...
edizioni Random House Inc collana Random House Inc (Paperback)
As the maître fromager of New York City's acclaimed Picholine restaurant, Max McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. This deck contains fascinating and practical information about fifty of his most highly rated cheeses: how each one is made, who the...
The Cheese Plate
Salinger Susan (PHT)
edizioni Random House Inc collana Random House Inc (Hardcover) , 2002
If you've ever had genuine farmhouse Cheddar from England, or real Alsatian Munster, or aged Parmigiano-Reggiano, you know that fine hand-crafted cheeses have absolutely nothing to do with the bland, shrink-wrapped, food-colored offerings that evoke school cafeterias. Artisanal cheeses—from luscious triple crèmes to...