CHEESE A Connoisseur's Guide to the World's Best

McCalman, Max & David Gibbons

ISBN 10: 1400050340 / ISBN 13: 9781400050345

Published by Clarkson Potter, 2005

About this Item

Signed and inscribed by authors ; 8.25 X 1 X 10.5 inches; 304 pages.

Seller Inventory # 13059

Bibliographic Details

• Title: CHEESE A Connoisseur's Guide to the World's Best
• Publisher: Clarkson Potter
• Publication Date: 2005
• Language: English
• ISBN 10: 1400050340
• ISBN 13: 9781400050345
• Binding: Hardbound
• Condition: Very Good
• Dust Jacket Condition: Very Good-
• Signed: Signed by Author(s)

About this title

Synopsis

A sequel to The Cheese Plate continues the celebration of the delectable wonders of cheese as it offers detailed descriptions of the unique characteristics and tastes of two hundred of the finest varieties of cheese in an alphabetical listing that explains how to enjoy each one to the fullest, how to select the best cheeses, recommended wine pairings, and tips on shopping and storage. 25,000 first printing.

About the Author

Max McCalman is the unofficial spokesperson for fine cheese in the United States, featured in everything from the New York Times and Food & Wine to Queer Eye for the Straight Guy. He is the maître fromager of the Artisanal Restaurant Group: Terrance Brennan’s three-star restaurant Picholine, Artisanal Brasserie & Fromagerie, and the Artisanal Cheese Center in New York City. McCalman is also Dean of Curriculum at the Artisanal Cheese Center and has taught at many venues, including the Culinary Institute of America, the Institute for Culinary Education, and the New School. He lives in New York City with his daughter, Scarlett.

David Gibbons, a freelance writer, was coauthor with Max McCalman of The Cheese Plate, which was nominated for both James Beard and IACP awards, and was also the writer for Overstreet’s New Wine Guide and Colin Cowie’s Dinner After Dark. He lives in New York City.