Image: Chelsea Green
Book Review: Cheesemonger by Edgar Gordon
Cheesemonger inspires one to become an expert on cheese -- or on anything for that matter -- with the realization that this goal is achievable with a good dose of humility, curiosity and hard work. And if you already fancy yourself a cheese expert, such as the American who did a two year post-doc at the Sorbonne, this book may prevent you from making an overconfident ass of yourself. Best of all, this book celebrates both old and new world cheeses, proving that cheesemaking continues to perpetuate a local tradition in which the consumer can revel in the taste of the "grass roots."Article continues: The Anarchy of Cheese Made Simple
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