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This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print.
This is a freshly published edition of this culturally important work, which is now, at last, again available to you.
Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style:
Nine times out of ten a Brie will let you down-will be all caked into layers, which shows it is too young, or at the over-runny stage, which means it is too old-but when you come on the tenth Brie, coulant to just the right, delicate creaminess, and the color of fresh, sweet butter, no other cheese can compare with it.
...But ordinarily the horse's head is a plain tenpin in shape or a squat bottle with a knob on the side by which it has been tied up, two cheeses at a time, on opposite sides of a rafter, while being smoked lightly golden and rubbed with olive oil and butter to make it all the more buttery.
...The Blue variety is called Cheshire-Stilton, and Vyvyan Holland, in Cheddar Gorge suggests that "it was no doubt a cheese of this sort, discovered and filched from the larder of the Queen of Hearts, that accounted for the contented grin on the face of the Cheshire Cat in Alice in Wonderland."
...Endeavoring to be as restrained as I can, I shall merely suggest that the arrival of Crème Chantilly is a historic event and that in reporting on it I feel something of the responsibility that the contemporaries of Madame Harel, the famous cheese-making lady of Normandy, must have felt when they were passing judgment on the first Camembert.
...She quotes the last word from the makers themselves: "This is a very special product that has never been made on this earth before," and speaks of "the elusive flavor of mushrooms" before summing up, "the exquisitely textured curd and the unexpectedly fresh flavor combine to make it one of the most subtly enjoyable foods that have come my way in a long time."
This is a freshly published edition of this culturally important work, which is now, at last, again available to you.
Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style:
Nine times out of ten a Brie will let you down-will be all caked into layers, which shows it is too young, or at the over-runny stage, which means it is too old-but when you come on the tenth Brie, coulant to just the right, delicate creaminess, and the color of fresh, sweet butter, no other cheese can compare with it.
...But ordinarily the horse's head is a plain tenpin in shape or a squat bottle with a knob on the side by which it has been tied up, two cheeses at a time, on opposite sides of a rafter, while being smoked lightly golden and rubbed with olive oil and butter to make it all the more buttery.
...The Blue variety is called Cheshire-Stilton, and Vyvyan Holland, in Cheddar Gorge suggests that "it was no doubt a cheese of this sort, discovered and filched from the larder of the Queen of Hearts, that accounted for the contented grin on the face of the Cheshire Cat in Alice in Wonderland."
...Endeavoring to be as restrained as I can, I shall merely suggest that the arrival of Crème Chantilly is a historic event and that in reporting on it I feel something of the responsibility that the contemporaries of Madame Harel, the famous cheese-making lady of Normandy, must have felt when they were passing judgment on the first Camembert.
...She quotes the last word from the makers themselves: "This is a very special product that has never been made on this earth before," and speaks of "the elusive flavor of mushrooms" before summing up, "the exquisitely textured curd and the unexpectedly fresh flavor combine to make it one of the most subtly enjoyable foods that have come my way in a long time."
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