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Atlas of American Artisan Cheese
US $4.97
ApproximatelyRM 20.91
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Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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US $5.99 (approx RM 25.20) USPS Media MailTM.
Located in: West Palm Beach, Florida, United States
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Estimated between Tue, 19 Aug and Mon, 25 Aug to 94104
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eBay item number:375981615895
Item specifics
- Condition
- ISBN
- 9781933392349
About this product
Product Identifiers
Publisher
Chelsea Green Publishing
ISBN-10
1933392347
ISBN-13
9781933392349
eBay Product ID (ePID)
57069136
Product Key Features
Book Title
Atlas of American Artisan Cheese
Number of Pages
400 Pages
Language
English
Publication Year
2007
Topic
Regional & Ethnic / American / General, Specific Ingredients / Dairy, Agriculture / General
Illustrator
Yes
Genre
Cooking, Technology & Engineering
Format
Trade Paperback
Dimensions
Item Height
0.9 in
Item Weight
33.1 Oz
Item Length
10 in
Item Width
7 in
Additional Product Features
Intended Audience
Trade
LCCN
2007-004875
Dewey Edition
22
TitleLeading
The
Reviews
"Innovative but rooted in tradition, American artisan cheese production is making great strides forward. Its quality and diversity are masterfully recorded in The Atlas of American Artisan Cheese."--Jacques Pépin, chef, cookbook author, and host of numerous PBS-TV cooking series, "A Guide to America's Cheese Trail," Book Review By Marian Burros A few years ago, I spent a week traveling the byways of New England in search of the best cheesemakers. As the rest of the world hurries on, remote farms are quietly turning milk into everything from charming little goat pyramids to big bold wheels of aged cows' milk cheese. Down many dirt roads there was marvelous cheese to taste from the animals grazing in the nearby fields. It was one of the best road trips I have ever taken, especially since some of the cheese I sampled never makes it out of the neighborhood in which it is produced. Now, thanks to a new book, you can have your own cheese trail adventure virtually anywhere in the United States. According to The Atlas of American Artisan Cheese (Chelsea Green, $35) by Jeffrey P. Roberts, 43 states have artisanal cheesemakers, including Hawaii and Alaska, where you can buy goat cheese at Cranberry Ridge Farm in Wasilla, 45 miles northeast of Anchorage. Mr. Roberts, himself a walking encyclopedia of American cheeses, may have set out to provide restaurateurs, shops and cheese lovers with an indispensable reference, but in the process he created an exciting new kind of travel guide. His book is a perfect companion volume to books about winery visits, especially for California, Oregon and Washington. For those interested in cheese without wine, New England is the place. Of the 84 cheesemakers in New England, 60 welcome visitors, some by appointment only, and most sell their cheeses on the farm. In the northwest corner of Vermont, at Green Mountain Blue Cheese, you can buy Gore-Dawn-Zola, a superb, creamy, rich and sweet Gorgonzola-style cheese created by Dawn Boucher. She and her husband, Daniel, whose family has been farming for 12 generations, own the farm, located in Highgate Center. Mr. Roberts, a founder of the Vermont Institute for Artisan Cheese at the University of Vermont, has ferreted out stories of about 350 of the 400 cheesemakers he has found in America so far. Each profile is filled with all the useful information a cheese fiend would want to have. There are lots of photos: the cheeses look delicious and the farmers kindly while the lambs, cows and goats never look posed but always look winsome. Even if you can't take a tour, the atlas provides a useful introductory course on artisanal cheeses and tells how to order many of the cheeses online., "U.S. artisan cheesemakers have been quietly working on a food revolution, revitalizing American cuisine, our rural landscape, and farm viability. Through the Atlas, Roberts takes us on a breathtaking culinary tour, profiling cheesemaking and the products of enterprising artisans. Bravo to Jeff for providing a chronicle of these amazing efforts!"--Catherine Donnelly, University of Vermont Professor and co-Director of the Vermont Institute for Artisan Cheese, "The American cheese revolution is in full swing. Cheesemakers are sprouting up faster than you can say 'cheese,' and American cheeses are crowding out imports on cheese shelves across America. This makes the timing just right for Jeff Roberts's comprehensive Atlas of American Artisan Cheese . Chockfull of charming cheesemaker stories and explanations of the cheeses they make, the Atlas of American Artisan Cheese provides us with an indispensable road map to American cheeses and helps us navigate the ever-growing collection of artisan cheeses made from California to Maine." -Laura Werlin, author of The New American Cheese, The revival of artisan cheesemaking in the United States has been nothing short of breathtaking. Finally, Jeff Roberts’ meticulous work allows that vast landscape to be viewed in all of its beauty and diversity.”—Paul Kindstedt, author ofAmerican Farmstead Cheeseand co-director of the Vermont Institute for Artisan Cheese, Jeff Roberts has been a driving force in the movement to develop world class artisan cheeses here in the United States. In his new book, he shows us farm by farm and cheese by cheese why we have cause to celebrate. Roberts proves this movement has finally come of age.Rob Kaufelt, Proprietor of Murrays Cheese and author of "The Murrays Cheese Handbook", Jeff Roberts has been a driving force in the movement to develop world class artisan cheeses here in the United States. In his new book, he shows us farm by farm and cheese by cheese why we have cause to celebrate. Roberts proves this movement has finally come of age.”—Rob Kaufelt, Proprietor of Murray’s Cheese and author ofThe Murray’s Cheese Handbook, "Innovative but rooted in tradition, American artisan cheese production is making great strides forward. Its quality and diversity are masterfully recorded in The Atlas of American Artisan Cheese ."-Jacques Pépin, chef, cookbook author, and host of numerous PBS-TV cooking series, "The revival of artisan cheesemaking in the United States has been nothing short of breathtaking. Finally, Jeff Roberts' meticulous work allows that vast landscape to be viewed in all of its beauty and diversity."-Paul Kindstedt, author of American Farmstead Cheese and co-director of the Vermont Institute for Artisan Cheese, U.S. artisan cheesemakers have been quietly working on a food revolution, revitalizing American cuisine, our rural landscape, and farm viability. Through theAtlas, Roberts takes us on a breathtaking culinary tour, profiling cheesemaking and the products of enterprising artisans. Bravo to Jeff for providing a chronicle of these amazing efforts!” —Catherine Donnelly, University of Vermont Professor and co-Director of the Vermont Institute for Artisan Cheese, "The revival of artisan cheesemaking in the United States has been nothing short of breathtaking. Finally, Jeff Roberts' meticulous work allows that vast landscape to be viewed in all of its beauty and diversity."--Paul Kindstedt, author of American Farmstead Cheese and co-director of the Vermont Institute for Artisan Cheese, "The Atlas of American Artisan Cheese proves that there is a rich, thriving, world of flavor, quality, and tradition abroad in the land. This enormous undertaking by cheese aficionado Jeffrey Roberts makes us feel proud of what can come from American soil, passion, and culture-both kinds of culture. What wonderful stories! Bravo to Jeffrey and all the American artisanal cheesemakers!"--Deborah Madison, author of Local Flavors, Cooking and Eating From America's Farmers Markets, "The American cheese revolution is in full swing. Cheesemakers are sprouting up faster than you can say 'cheese, ' and American cheeses are crowding out imports on cheese shelves across America. This makes the timing just right for Jeff Robertss comprehensive "Atlas of American Artisan Cheese," Chockfull of charming cheesemaker stories and explanations of the cheeses they make, the "Atlas of American Artisan Cheese" provides us with an indispensable road map to American cheeses and helps us navigate the ever-growing collection of artisan cheeses made from California to Maine." - Laura Werlin, author of "The New American Cheese", "The American cheese revolution is in full swing. Cheesemakers are sprouting up faster than you can say 'cheese,' and American cheeses are crowding out imports on cheese shelves across America. This makes the timing just right for Jeff Roberts's comprehensive Atlas of American Artisan Cheese. Chockfull of charming cheesemaker stories and explanations of the cheeses they make, the Atlas of American Artisan Cheese provides us with an indispensable road map to American cheeses and helps us navigate the ever-growing collection of artisan cheeses made from California to Maine."--Laura Werlin, author of The New American Cheese, "The Atlas of American Artisan Cheeseproves that there is a rich, thriving, world of flavor, quality, and tradition abroad in the land. This enormous undertaking by cheese aficionado Jeffrey Roberts makes us feel proud of what can come from American soil, passion, and culture—both kinds of culture. What wonderful stories! Bravo to Jeffrey and all the American artisanal cheesemakers!" —Deborah Madison, author ofLocal Flavors, Cooking and Eating From America’s Farmers Markets, ""The Atlas of American Artisan Cheese" proves that there is a rich, thriving, world of flavor, quality, and tradition abroad in the land. This enormous undertaking by cheese aficionado Jeffrey Roberts makes us feel proud of what can come from American soil, passion, and cultureboth kinds of culture. What wonderful stories! Bravo to Jeffrey and all the American artisanal cheesemakers!" Deborah Madison, author of "Local Flavors, Cooking and Eating From Americas Farmers Markets", Innovative but rooted in tradition, American artisan cheese production is making great strides forward. Its quality and diversity are masterfully recorded in "The Atlas of American Artisan Cheese,"Jacques Ppin, chef, cookbook author, and host of numerous PBS-TV cooking series, "Jeff Roberts' devotion to American artisan cheesemakers has helped put all of us on the map."--Sue Conley and Peggy Smith, Cowgirl Creamery, "The American cheese revolution is in full swing. Cheesemakers are sprouting up faster than you can say 'cheese,' and American cheeses are crowding out imports on cheese shelves across America. This makes the timing just right for Jeff Roberts_s comprehensive Atlas of American Artisan Cheese. Chockfull of charming cheesemaker stories and explanations of the cheeses they make, the Atlas of American Artisan Cheese provides us with an indispensable road map to American cheeses and helps us navigate the ever-growing collection of artisan cheeses made from California to Maine." - Laura Werlin, author of The New American Cheese, "Jeff Roberts' devotion to American artisan cheesemakers has helped put all of us on the map." -Sue Conley and Peggy Smith, Cowgirl Creamery, " The Atlas of American Artisan Cheese proves that there is a rich, thriving, world of flavor, quality, and tradition abroad in the land. This enormous undertaking by cheese aficionado Jeffrey Roberts makes us feel proud of what can come from American soil, passion, and culture-both kinds of culture. What wonderful stories! Bravo to Jeffrey and all the American artisanal cheesemakers!" -Deborah Madison, author of Local Flavors, Cooking and Eating From America's Farmers Markets, June 6, 2007Book ReviewA Guide to Americas Cheese TrailBy MARIAN BURROSA FEW years ago, I spent a week traveling the byways of New England in search of the best cheesemakers. As the rest of the world hurries on, remote farms are quietly turning milk into everything from charming little goat pyramids to big bold wheels of aged cows milk cheese. Down many dirt roads there was marvelous cheese to taste from the animals grazing in the nearby fields.It was one of the best road trips I have ever taken, especially since some of the cheese I sampled never makes it out of the neighborhood in which it is produced.Now, thanks to a new book, you can have your own cheese trail adventure virtually anywhere in the United States. According to "The Atlas of American Artisan Cheese" (Chelsea Green, $35) by Jeffrey P. Roberts, 43 states have artisanal cheesemakers, including Hawaii and Alaska, where you can buy goat cheese at Cranberry Ridge Farm in Wasilla, 45 miles northeast of Anchorage.Mr. Roberts, himself a walking encyclopedia of American cheeses, may have set out to provide restaurateurs, shops and cheese lovers with an indispensable reference, but in the process he created an exciting new kind of travel guide. His book is a perfect companion volume to books about winery visits, especially for California, Oregon and Washington. For those interested in cheese without wine, New England is the place. Of the 84 cheesemakers in New England, 60 welcome visitors, some by appointment only, and most sell their cheeses on the farm.In the northwest corner of Vermont, at Green Mountain Blue Cheese, you can buy Gore-Dawn-Zola, a superb, creamy, rich and sweet Gorgonzola-style cheese created by Dawn Boucher.She and her husband, Daniel, whose family has been farming for 12 generations, own the farm, located in Highgate Center.Mr. Roberts, a founder of the Vermont Institute for Artisan Cheese at the University of Vermont, has ferreted out stories of about 350 of the 400 cheesemakers he has found in America so far.Each profile is filled with all the useful information a cheese fiend would want to have. There are lots of photos: the cheeses look delicious and the farmers kindly while the lambs, cows and goats never look posed but always look winsome. Even if you cant take a tour, the atlas provides a useful introductory course on artisanal cheeses and tells how to order many of the cheeses online., "Jeff Roberts has been a driving force in the movement to develop world class artisan cheeses here in the United States. In his new book, he shows us farm by farm and cheese by cheese why we have cause to celebrate. Roberts proves this movement has finally come of age."--Rob Kaufelt, Proprietor of Murray's Cheese and author of The Murray's Cheese Handbook, U.S. artisan cheesemakers have been quietly working on a food revolution, revitalizing American cuisine, our rural landscape, and farm viability. Through the "Atlas," Roberts takes us on a breathtaking culinary tour, profiling cheesemaking and the products of enterprising artisans. Bravo to Jeff for providing a chronicle of these amazing efforts! Catherine Donnelly, University of Vermont Professor and co-Director of the Vermont Institute for Artisan Cheese, The revival of artisan cheesemaking in the United States has been nothing short of breathtaking. Finally, Jeff Roberts meticulous work allows that vast landscape to be viewed in all of its beauty and diversity.Paul Kindstedt, author of "American Farmstead Cheese" and co-director of the Vermont Institute for Artisan Cheese, Innovative but rooted in tradition, American artisan cheese production is making great strides forward. Its quality and diversity are masterfully recorded inThe Atlas of American Artisan Cheese.”—Jacques Pépin, chef, cookbook author, and host of numerous PBS-TV cooking series, "Jeff Roberts has been a driving force in the movement to develop world class artisan cheeses here in the United States. In his new book, he shows us farm by farm and cheese by cheese why we have cause to celebrate. Roberts proves this movement has finally come of age."-Rob Kaufelt, Proprietor of Murray's Cheese and author of The Murray's Cheese Handbook, "Jeff Robert's devotion to American artisan cheesemakers has helped put all of us on the map." -Sue Conley and Peggy Smith, Cowgirl Creamery
Dewey Decimal
637/.30973
Table Of Content
Foreword Introduction Part One: New England 1. Connecticut 2. Maine 3. Massachusetts 4. New Hampshire 5. Vermont Part Two: The Mid-Atlantic Region 6. Maryland 7. New Jersey 8. New York 9. Pennsylvania 10. Virginia 11. West Virginia Part Three: The South 12. Alabama 13. Georgia 14. Kentucky 15. Louisiana 16. Mississippi 17. Tennessee 18. North Carolina 19. South Carolina Part Four: The Upper Midwest 20. Illinois 21. Indiana 22. Michigan 23. Minnesota 24. Ohio 25. Wisconsin Part Five: The Central Plains 26. Iowa 27. Kansas 28. Missouri 29. Nebraska 30. Oklahoma 31. Texas Part Six: The Mountain West 32. Arizona 33. Colorado 34. Idaho 35. Montana 36. New Mexico 37. Nevada 38. Utah Part Seven: The Pacific Rim 39. Alaska 40. California 41. Hawaii 42. Oregon 43. Washington
Synopsis
The Atlas of American Artisan Cheeseis the first reference book of its kind and a must-have for even the most casual foodie library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated encyclopedia of contemporary artisan cheeses and cheesemakers will not only be a mainstay in any cookery and cuisine library—guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods—it will be the source of many a fabulous food adventure. Organized by region and state, the Atlas highlights more than 350 of the best small-scale cheeses produced from cow, sheep, and goat milk in the United States today. It provides the most complete overview of what’s to be had nationwide—shippable, attainable, delectable. Each entry describes a cheesemaker, its products, availability, location, and even details on the cheesemaking processes. The Atlas of American Artisan Cheesecaptures America’s local genius for artisan cheese: its capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference., The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library-guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods-it will be the source of many a fabulous food adventure. Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide-shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes. The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference., The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library--guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods--it will be the source of many a fabulous food adventure. Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide--shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes. The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference., "The Atlas of American Artisan Cheese" is the first reference book of its kind and a must-have for even the most casual foodie library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated encyclopedia of contemporary artisan cheeses and cheesemakers will not only be a mainstay in any cookery and cuisine libraryguiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foodsit will be the source of many a fabulous food adventure. Organized by region and state, the Atlas highlights more than 350 of the best small-scale cheeses produced from cow, sheep, and goat milk in the United States today. It provides the most complete overview of whats to be had nationwideshippable, attainable, delectable. Each entry describes a cheesemaker, its products, availability, location, and even details on the cheesemaking processes. "The Atlas of American Artisan Cheese" captures Americas local genius for artisan cheese: its capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference., "The Atlas of American Artisan Cheese" is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library-guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods-it will be the source of many a fabulous food adventure. Organized by region and state, "The Atlas of American Artisan Cheese" highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide-shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes. "The Atlas" captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.
LC Classification Number
SF274.U6
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