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The New American Cheese
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The New American Cheese

3.36 of 5 stars 3.36  ·  rating details  ·  11 ratings  ·  1 review
A look at the art and craft of cheese-making.
Hardcover, 280 pages
Published April 15th 2000 by Stewart, Tabori and Chang
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Good detail about particular cheese-makers but I don't really need that sort of detail. I'd rather have a book that details differences in how the varieties are produced than a biography of each company.
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Laura Werlin is a highly respected authority on cheese. As the author of four books on the subject, each of which have been honored with an award, including a James Beard, IACP, and the World Gourmand Award for Best Cheese Book for her classic, Great Grilled Cheese, Werlin is frequently invited to lead professionaland consumer-level seminars and classes at events, including the prestigious Food &a ...more
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