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Creating the Perfect Cheese Plate In a Day For Dummies


Creating the Perfect Cheese Plate In a Day For Dummies


In A Day For Dummies, Band 83 1. Aufl.

von: Laurel Miller, Thalassa Skinner, Thalassa Culture Magazine

1,80 €

Verlag: Wiley
Format: EPUB
Veröffentl.: 07.11.2012
ISBN/EAN: 9781118538999
Sprache: englisch
Anzahl Seiten: 71

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

<b>Learn to create the perfect cheese plate for your next party—in a day!</b> <p>When hosting friends, a great cheese plate makes the perfect crowd-pleasing treat. <i>Creating the Perfect Cheese Plate In a Day For Dummies</i> gives you everything you need to know to create the perfect plate, including how to choose the right cheeses, and serve them correctly.</p> <ul> <li>Includes simple tips on creating the perfect cheese plate</li> <li>Features simple guidance on picking the right wines and beverages to complement your favorite cheeses</li> </ul> <p>This e-book also links to an online component at dummies.com that extends the topic into step-by-step tutorials and other "beyond the book" content.</p>
<p>Introduction 1</p> <p>What You Can Do In A Day 1</p> <p>Foolish Assumptions 2</p> <p>Icons Used in This Book 2</p> <p>Chapter 1: A Hard Look at Soft (And Blue) Cheese 5</p> <p>Soften Up: Understanding the Soft Cheese Basics 5</p> <p>Getting Fresh 7</p> <p>Surface-Ripened Soft Cheeses 8</p> <p>Bloomy-rind soft cheeses: Fluffy, furry, velvety rinds 9</p> <p>Washed-rind soft cheeses: An odiferous array 10</p> <p>Mold-ripened: Wrinkly soft cheeses 11</p> <p>A Semi-Softie at Heart 12</p> <p>Pressed, brined, and dry-salted fresh semi-soft cheeses 12</p> <p>I’m (not) melting! Fresh semi-soft cheeses that stay in shape 13</p> <p>Semi-soft rindless cheeses full of buttery flavors 14</p> <p>Down to earth: Mushroomy, grassy-tasting semi-softs 14</p> <p>Semi-soft washed rinds 15</p> <p>Feeling Blue 16</p> <p>Mellow blues 17</p> <p>Blues with attitude 17</p> <p>High-octane blues 18</p> <p>Chapter 2: Grate Tastes: Hard Cheese 21</p> <p>Hard to Beat: Understanding the Basics 21</p> <p>Going Topless: A Rundown of Rindless Hard Cheeses 23</p> <p>It’s better buttery and mild 23</p> <p>Going mild for rindless cheeses 24</p> <p>Looking at Natural-Rind Hard Cheeses 24</p> <p>Buttery cheeses with natural rinds 25</p> <p>Earthy natural-rind delights 25</p> <p>Natural-rind nutty cheeses 26</p> <p>Bursting with flavor: Sharp natural-rind cheeses 27</p> <p>Washed-rind and Wonderful Cheeses 28</p> <p>Nice and nutty 28</p> <p>Slightly stinky cheeses 29</p> <p>Trying Out Coated-Rind and Clothbound Hard Cheeses 30</p> <p>Coated-rind cheeses with a nutty flavor 30</p> <p>Sharp to earthy coated-rind cheeses 31</p> <p>Sweet, butterscotchy coated-rind cheeses 32</p> <p>Chapter 3: Figuring Out What You Like 33</p> <p>Discovering What You Like and Don’t Like 33</p> <p>Evaluating the Characteristics of Cheese 35</p> <p>Using your common sense(s) 35</p> <p>Ten “technical” (if sometimes odd) terms used to describe cheese 36</p> <p>Taking the Cheese Challenge 37</p> <p>Chapter 4: Crafting Your Cheese Plate 41</p> <p>Where to Buy: Exploring Your Options 41</p> <p>What’s in store 42</p> <p>Online offerings 44</p> <p>To market, to market: Buying direct 47</p> <p>Serving Basics 47</p> <p>Cutting to the chase 47</p> <p>Serving at the ideal temperature 49</p> <p>Putting together a cheese plate  50</p> <p>Arranging your items: General principles 50</p> <p>Creating Great Plates 52</p> <p>How much is enough? Deciding on serving size 52</p> <p>Selecting cheeses for a plate 53</p> <p>Arranging your plate 54</p> <p>Putting Your Cheese to Bed: Successful Storage 55</p> <p>Chapter 5: Cheesy Accompaniments 57</p> <p>Picking Sides 57</p> <p>Savory 58</p> <p>Sweet 58</p> <p>Composing the Components 59</p> <p>Keeping it simple and other tips 59</p> <p>Suggestions from your pantry 60</p> <p>Cheesy Accessories: All about Knives and Boards 61</p> <p>Knifestyles of the rich and famous 62</p> <p>Chairman of the board 63</p> <p>Chapter 6: Where to Go from Here 65</p> <p>Taking Your First Steps 65</p> <p>Visiting dummies.com 66</p>
<strong>Culture Magazine</strong> (www.culturecheesemag.com) covers everything to do with cheese, including travel, pairings, recipes, and DIY cheese. <p><strong>Laurel Miller</strong> is a Seattle-based food and travel writer, culinary educator, and contributing editor at <em>Culture</em>. <p><strong>Thalassa ("Lassa") Skinner</strong> is co-founder of <em>Culture</em> and a cheesemonger in the Napa Valley, CA, where she is passionately involved with local cheese, food, and wine makers.

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