| Author |
Brown, Bob, 1886-1959 |
| Title |
The Complete Book of Cheese
|
| Note |
Reading ease score: 71.1 (7th grade). Fairly easy to read.
|
| Credits |
Produced by David Starner, Ronald Holder and the PG Online Distributed
Proofreading Team
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| Summary |
"The Complete Book of Cheese" by Bob Brown is a culinary guidebook written in the mid-20th century. This book serves as a comprehensive exploration of cheese, detailing its history, varieties, and various ways to enjoy it. The author reflects on his own cheese experiences, transporting readers to cheese markets in places like Holland and Lucerne, where the cultural significance and tasting pleasure of cheese are elaborated. The opening of the book invites readers to join the author in nostalgic memories centered around cheese. Brown describes vibrant scenes of cheese markets, where connoisseurs engage in the time-honored practice of evaluating cheese quality through taste and texture, as well as his personal journeys sampling a variety of cheeses from different regions. He offers insights into the American cheese scene and how it has adopted and adapted recipes from around the world, showcasing a blend of original cheeses and American creations. The vivid descriptions serve to set the stage for what promises to be an informative and enjoyable exploration into the world of cheese. (This is an automatically generated summary.)
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| Language |
English |
| LoC Class |
SF: Agriculture: Animal culture
|
| Subject |
Cheese
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| Subject |
Cooking (Cheese)
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| Category |
Text |
| EBook-No. |
14293 |
| Release Date |
Dec 7, 2004 |
| Most Recently Updated |
Dec 18, 2020 |
| Copyright Status |
Public domain in the USA. |
| Downloads |
401 downloads in the last 30 days. |
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