Item description for Atlas of American Artisan Cheese by Carlo Petrini Jeffrey Roberts...
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for even the most casual foodie library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated encyclopedia of contemporary artisan cheeses and cheesemakers will not only be a mainstay in any cookery and cuisine library---guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods---it will be the source of many a fabulous food adventure. Organized by region and state, the Atlas highlights more than 350 of the best small-scale cheeses produced from cow, sheep, and goat milk in the United States today. It provides the most complete overview of what's to be had nationwide---shippable, attainable, delectable. Each entry describes a cheesemaker, its products, availability, location, and even details on the cheesemaking processes. The Atlas of American Artisan Cheese captures America's local genius for artisan cheese: its capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.
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Est. Packaging Dimensions: Length: 9.9" Width: 7" Height: 1.1" Weight: 2.05 lbs.
Release Date Jun 22, 2007
Publisher Chelsea Green Publishing
ISBN 1933392347 ISBN13 9781933392349
Reviews - What do customers think about Atlas of American Artisan Cheese?
Cheesey Review Apr 21, 2008
This book is really informative. I work in a gastropub where we use only local or regional american cheeses and this really covered all bases. Help to keep us informed as well as the front of the house. Some of our guest really know there cheeses so its nice to have this book to make answering their questions more accurate.
A highly recommended atlas no serious culinary collection should be without. Feb 7, 2008
Any general interest lending collection or college-level culinary library strong in cheese history will find this a 'must', representing the first reference of its kind to use an illustrated atlas format to document artisan cheeses, cheesemakers, and more. A regional and statewide organization makes it easy to locate artisans in specific states, an important feature in a title which profiles over three hundred tiny cheesemaking operations across the nation, while color photos accompany in-depth descriptions of operations including all the contact details needed to get in touch with boutique operations and owners. A highly recommended atlas no serious culinary collection should be without.
Diane C. Donovan California Bookwatch
good but could have been better Jan 24, 2008
Agreed that this is an excellent resource for locating U.S. artisan cheesemakers and their cheeses. It is relatively comprehensive and well organized. However, some of the information is inaccurate because entries were not reviewed by the cheese producers before publication. Also readers should be aware that the producers created their own product descriptions so they aren't exactly unbiased.
Trips to Make for Cheese Jul 26, 2007
This book is an excellent collection of places where talented American cheesemakers are conducting new steps for artisanal cheeses. It could be used for planning trips which include stops for tasty cheeses. It is also possible to obtain mail order information for having cheese sent to one's home. Anyone who loves to taste and experience varieties of cheese will love this book and use it to increase their dining experience.
A GREAT REASOURCE FOR CHEESE LOVERS Jul 19, 2007
Jeff Roberts had compiled the ultimate guide to great American cheeeses. His passion for cheese comes through and is contagious,