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The Cheese Plate
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The Cheese Plate
Max Mccalman , and David Gibbons
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover

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Similar Items:

Cheese: A Connoisseur's Guide to the World's Best
Cheese Primer
The All American Cheese and Wine Book
The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses
The Cheese Course

ASIN: 0609604961
Release Date: 2002-03-05

Amazon.com

Thanks to increased exposure to the world's finest cheeses, Americans are finally learning to love and appreciate this versatile food. But how to enjoy cheese at home? Max McCalman, maître fromager at Manhattan's three-star Picholine restaurant, provides real help. The Cheese Plate, written with David Gibbons, offers introduction to the world's cheese repertoires, cheese manufacturing and finishing methods, how to choose cheese and pair it with wine and other foods, and more--all of which is sensibly and accessibly presented. Without attempting a comprehensive investigation, McCalman nonetheless touches all the necessary bases, providing just the right blend of fundamental and sophisticated counsel.

Beginning with chapters that explore cheese creation--a fascinating partnership of animal, terroir (place of origin), and skills honed over the millennia--the book then provides succinct buying, storing, and serving advice. (Buying rule No. 1: cultivate a cheese monger.) Here and throughout, McCalman offers a wealth of diverse investigations like the Seven Degrees of Ripeness (1, too young; 4, peak; 7, "fuggedaboudit") and Is Shrink-Wrapping Bad for Cheese? (yes, cheese must breath); he also provides informative asides on cheese makers like Britain's famed Neal's Yard Dairy, plus cheese-plate blueprints for breakfast, lunch, and dinner. A final section profiles McCalman's favorite cheeses, country by country. With color photos, a glossary, and list of resources, the book is an exemplary place to begin or further a cheese-at-home education. --Arthur Boehm

Book Description

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 the “boss” blues—are complex and richly rewarding, very similar to fine wines. And these cheeses get even more rewarding if you know something about their subtleties, their attributes, and how to get the most out of them—like which wines go with which cheeses (and why), or how a multiple-cheese tasting should progress, or what an appropriate portion size is, or which accompaniments work best, or why the Loire chèvres peak in autumn.

Max McCalman is one of the world’s foremost experts on these matters. As the maître fromager (or “cheese master”) at the acclaimed restaurants Picholine and Artisanal in New York City, he spends his entire day, every day, dealing with cheese—ordering it, tasting it, studying it, serving it. And The Cheese Plate is the culmination of his years of passion and study for this subject: the definitive work on how to enjoy the world’s greatest cheeses (and what those cheeses are) at home.

The Cheese Plate begins with the fundamentals: history, what exactly cheese is, and how it’s made. Then Max moves onto the subject that has made him a star in the culinary world—the art of cheese tasting. To begin with, it’s important to know how to buy, store, and serve cheeses, and then how to taste them (again, as with wines, the best results come with a little finesse). Then you’ll want to pair cheeses with other foods and beverages, especially wines, to bring out the best of both. And with all this expertise in hand, you’ll want to construct cheese plates, from a quick lunch assortment to a full after-dinner tasting extravaganza. Finally, you’ll appreciate a rundown of the best cheeses in the world—where they’re from, what they look and taste like, their perfect wine accompaniments—so that you can become a maître fromager in your own right.

Customer Reviews:

The Best Yet.......2007-06-11

I am a relative newcomer to the world of cheese. While I have read several books on cheese, this is - by far - the best introduction and guide to the world of cheese that I have found. Thank you!

The nice and useful book.......2006-11-10

Every cheeselover must have this book. This is not the standard cheese encyclopedia and cookbook. Max wrote it with the passion and full involvement into his great job.

Gorgeous Book.......2006-03-02

I glanced through this book before giving it as a gift. It was well received and the recipient continues to talk about it. She says she learns something new about cheese every day.

Sumptuous Book.......2005-09-11

This is a beautiful book full of very useful information, like pairing wines with cheese and how to choose cheeses for a tasting party, and georgeous color photography. This is not a cheese finder, it's a book on how to enjoy cheese. Paired with the Cheese Primer by Steven Jenkins, the cheese neophite will have all the information needed for enjoying the world cheeses.

marvelous *.......2004-08-27

In depth, in tune, and filled with expertise, guidance, and encouragement. This is a gem of a book, and fills me with some of the same enthusiasm about cheeses which the author displays.

The reading is approachable, even though each chapter is stuffed with intriguing cheese facts. I can't imagine there's a better all-around book on cheeses that's been written. Highly recommended.

Film plates free technician time; eliminating need to prepare media and pour plates allows time for developing 'real-time' quality control techniques. ... plates): An article from: Food Processing

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Film plates free technician time; eliminating need to prepare media and pour plates allows time for developing 'real-time' quality control techniques. ... plates): An article from: Food Processing
James R. Eilers
Manufacturer: Putman Media, Inc.
ProductGroup: Book
Binding: Digital

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Book Description

This digital document is an article from Food Processing, published by Putman Media, Inc. on December 1, 1992. The length of the article is 967 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Sample-ready film microbiological plates promote time and cost reductions at Land O'Lakes Dairy Foods Operations. The film plates, produced by Minnesota Mining and Manufacturing 3M Microbiology Products, use space more efficiently than traditional plates, require no media preparation by technicians and come prepared with a dye which makes it easier to read the colonies. Aerobic plate count, coliform count, yeast and mold and E coli tests are performed at the facility using the sample-ready film microbiological plates.

Citation Details
Title: Film plates free technician time; eliminating need to prepare media and pour plates allows time for developing 'real-time' quality control techniques. (sample-ready film microbiological plates)
Author: James R. Eilers
Publication: Food Processing (Magazine/Journal)
Date: December 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n12 Page: p85(2)

Distributed by Thomson Gale

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