Cheese & Wine: A Guide to Selecting, Pairing, and EnjoyingChronicle Books, 16 thg 12, 2011 - 184 trang From the James Beard Award–winning author: a “simple, easy to use and informative” guide to a global array of cheeses and their best wine pairings (San Antonio Express-News). The bestselling author of The Cheese Course presents a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of seventy cheeses, exploring the best wine pairings and serving suggestions. From Oregon’s autumnal Rogue River Blue to aromatic Brin d’Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings. |
Nội dung
9 | |
Cheeses to Know | 25 |
COWS MILK | 26 |
Beaufort p | 33 |
CHEESE PLATTER THEMES | 39 |
Brie p | 40 |
Camembert p | 46 |
Comté p | 52 |
Lincolnshire Poacher p | 83 |
Montasio p | 90 |
Cheeses by Type | 98 |
Piave p | 107 |
Raclette p | 114 |
St George p | 124 |
Tomme de Savoie p | 130 |
Wensleydale p | 137 |
Durrus p | 60 |
Fontina p | 67 |
Gruyère p | 77 |
Salute to Spain 111 Celebrating Diversity 127 Which Cheese with That Wine? 138 Cheeses by Country 141 Glossary of Cheese Terms | 142 |
Ấn bản in khác - Xem tất cả
Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying Janet Fletcher Xem trước bị giới hạn - 2007 |
Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying Janet Fletcher Không có bản xem trước - 2007 |
Thuật ngữ và cụm từ thông dụng
Abondance acidity aged cheeses aroma Asiago bacteria Beaufort blue cheeses Boerenkaas Brie Brillat-Savarin brine butter caramel Cashel Blue Chardonnay Cheddar cheese matures cheese’s cheesemaking color Comté cow’s milk cheese cow’s milk France cows creamier creamy dairy develop Époisses farm Feta firm flavor Fourme d’Ambert French fresh curds full-bodied Garrotxa goat cheese Gorgonzola Grüner Veltliner Gruyère Hudson Valley Camembert Humboldt Fog interior L’Édel de Cléron L’Étivaz Lincolnshire Poacher Mahón Majorero Manchego Merlot Mimolette moist moisture Montasio months Morbier natural rind nutty Ossau-Iraty Parmigiano-Reggiano Pasteurized cow’s milk Pecorino Toscano Pinot Gris Pinot Noir Pleasant Ridge Reserve Pont-l’Évêque pounds producers Raclette Raw cow’s milk Raw or pasteurized Reblochon red wine Riesling ripen Rogue River Blue Roquefort Sainte-Maure salt salty Sauvignon Blanc semifirm sheep’s milk cheeses smooth Sparkling wine surface sweet Taleggio tangy taste texture Tomme de Savoie Tumalo Tomme Valdeón Valençay washed-rind cheeses weeks weighing Wensleydale wheels whey white molds white wines