16%OFF
Stock image for illustration purposes only - book cover, edition or condition may vary.
The Master Cheesemakers of Wisconsin
Norton, James, Dilley, Becca
€ 33.99
€ 28.43
FREE Delivery in Ireland
Description for The Master Cheesemakers of Wisconsin
Paperback. Introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. This book offers profiles of 43 Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, and tasting notes. Num Pages: 232 pages, 62 b/w & 52 colour photos, 5 maps. BIC Classification: 1KBBNW; TVHF; WB. Category: (G) General (US: Trade). Dimension: 254 x 178 x 12. Weight in Grams: 699.
This book helps you meet the Master Cheesemakers of Wisconsin. Beautifully photographed and engagingly written, it introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than six hundred varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning - in a profession that depends on fickle, living ingredients - to create the rich tastes and beautiful presentation ... Read more
This book helps you meet the Master Cheesemakers of Wisconsin. Beautifully photographed and engagingly written, it introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than six hundred varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning - in a profession that depends on fickle, living ingredients - to create the rich tastes and beautiful presentation ... Read more
Product Details
Format
Paperback
Publication date
2009
Publisher
University of Wisconsin Press
Condition
New
Number of Pages
232
Place of Publication
Wisconsin, United States
ISBN
9780299234348
SKU
V9780299234348
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-3
About Norton, James, Dilley, Becca
James Norton is a weekly columnist for Chow magazine and editor of Heavytable.com, a food magazine for the Upper Midwest. He is also author of Saving General Washington. Becca Dilley has photographed food for numerous publications and works as an independent photojournalist.
Reviews for The Master Cheesemakers of Wisconsin
At five in the morning, most Americans are asleep. They are snoozing soundly, tucked into a layer cake of warm sheets and blankets in a climate-controlled bedroom. Work - probably at an office - is still safely three to four hours in the future. At five in the morning on any given weekday, Bruce Workman is, quite possibly, wrestling a ... Read more