Vendor
	Mohrbooks Literary Agency Sebastian Ritscher
Original language
English
Categories
Cookery / food & drink etc

THE NEW RULES OF CHEESE

Anne Saxelby

A Freewheeling and Informative Guide

An illustrated guide to the essential rules for enjoying cheese, including tips on selecting and tasting different varieties, serving and pairing cheeses, as well as a brief history on cheese and a rundown of how cheeses are made.

This richly illustrated book from a lauded cheesemonger - perfect for all cheese fans, from newcomers to experts - teaches readers how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand their cheese palette and taste cheeses properly. Alongside the history and fundamentals of cheese-making, readers will even learn why cheese is actually good for then (and doesn't make you fat!), find enlightenment on the great dairy debate - pasteurized versus not pasteurized - and improve your cheese vocabulary with a handy lexicon chart.

With a gifty paper-over-board package and 40 full-color illustrations throughout, THE NEW RULES OF CHEESE is the perfect addition for all cheese loversand let's be honest, that's pretty much everyone!

ANNE SAXELBY is the founder of Saxelby Cheesemongers, Manhattan's first cheese shop dedicated to American artisanal cheese. She started out at Murray's and apprenticed in France and the U.S., and she has a wholesale business catering to more than a hundred Manhattan restaurants.

Available products
Book Published 2020-10-20 by Ten Speed Press

Comments

Anne Saxelby is your trusted friend at the cheese counter, pointing you to a bolder, less familiar palate, nudging you away from the basic cheddar (which is not to say she doesn't wax poetic about those, too) towards, say, a grass-fed sheep's milk from North Carolina or a salt-cured feta from New Hampshire. The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.

In The New Rules of Cheese, Anne shares her deep knowledge and enlightened philosophy in a way that makes cheese more accessible and fun at the turn of every page. This book will connect you with Anne's expertise and experience in a way that will have you exploring cheese, practically and intellectually, as well as learning how to serve it. More meaning in every morsel.