Protect fine cheeses in style with gorgeous wrappers festooned with floral prints, linen patterns, and polka dots. These papers are suitable for storing and stylish enough to use as cheese "gift wrap." Ideal for any variety, whether it's aged Cheddar, crumbly Gorgonzola, or luscious triple-cream Brie, these
Winner of the 2017 James Beard Award for Reference & Scholarship 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. Two 16-page color 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.
As the oldest and favorite daughter of Thomas Jefferson, Martha "Patsy" Jefferson Randolph (1772-1836) was extremely well educated, traveled in the circles of presidents and aristocrats, and was known on two continents for her particular grace and sincerity. Yet, as mistress of a large household, she was not spared the tedium, frustration, and great sorrow that most women of her time faced. Though Patsy's name is familiar because of her famous father, Cynthia Kierner is the first historian to place Patsy at the center of her own story, taking readers into the largely ignored private spaces of the founding era. Randolph's life story reveals the privileges and limits of celebrity and shows that women were able to venture beyond their domestic roles in surprising ways. Following her mother's death, Patsy lived in Paris with her father and later served as hostess at the President's House and at Monticello. Her marriage to Thomas Mann Randolph, a member of Congress and governor of Virginia, was often troubled. She and her eleven children lived mostly at Monticello, greeting famous guests and debating issues ranging from a woman's place to slavery, religion, and democracy. And later, after her family's financial ruin, Patsy became a fixture in Washington society during Andrew Jackson's presidency. In this extraordinary biography, Kierner offers a unique look at American history from the perspective of this intelligent, tactfully assertive woman.
This book offers students a method for understanding and mastering the rhetorical patterns that comprise expository writing. Its exercises ask students to arrange jumbled sentences into logical order, forming model essays for standard rhetorical patterns such as comparison/contrast, classification, and thesis support. These techniques force students to see the basic logic of different writing patterns. The goal of Whimbey's workbook is to teach the student to write concise and original essays on any topic.
This is the ebook for cooks who want to take their cooking to a whole new level. Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire. More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional 55 recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Modern Sauces is both an inspiration and a timeless reference on kitchen technique.