By Jeffrey Roberts, Carlo Petrini, Allison Hooper
Author note: Carlo Petrini (Foreword), Allison Hooper (Foreword)
The Atlas of yankee Artisan Cheese is the 1st reference booklet of its style and a must have for each foodie's library. Jeffrey P. Roberts lavishes loving awareness at the turning out to be neighborhood meals and farmstead circulation in what's quick changing into a countrywide pattern. This totally illustrated atlas of up to date artisan cheeses and cheese makers won't merely be a mainstay in any cookery and food library—guiding shoppers, shops, restaurateurs, and nutrients execs to the entire breadth and unprecedented caliber of yankee artisan foods—it stands out as the resource of many a wonderful nutrition adventure.
Organized by means of area and state, The Atlas of yank Artisan Cheese highlights greater than 350 of the easiest small-scale cheese makers within the usa at the present time. It offers the main entire evaluate of what's on hand nationwide—shippable, possible, delectable. each one access describes a cheesemaker; its cheese; even if from cow, sheep, or goat milk; availability; place; or even info on cheese-making processes.
The Atlas captures America's neighborhood genius for artisan cheese: a skill for variation, experimentation, and innovation, whereas following old-world artisanship. it really is destined to turn into a vintage source and reference.
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Extra info for Atlas of American Artisan Cheese
Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. 2. Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pep per. Cook, stirring, until fragrant, about 3 minutes. 70 T H E M A R T H A S T E W A R T L I V I N G C O O K B O O K 3. Remove the lentils from heat, and stir in the gar lic mixture, diced tomato, mint, and salt. Serve warm. F I T T O E AT R E C I P E PER SERVING: 189 CALORIES, 5 G FAT, 11 MG CHOLESTEROL, 25 G CARBOHYDRATE, 291 MG SODIUM, 12 G PROTEIN, 3 G FIBER baked oysters with spinach and champagne beurre blanc MAKES 24 2 to 3 cups rock or coarse salt 2 dozen oysters, shucked, liquor and bottom shells reserved separately 1 cup heavy cream 1 cup dry champagne or sparkling wine 3 large shallots, minced (about ˙ cup) © cup white-wine vinegar 2˙ sticks (1© cups) cold unsalted butter, cut into pieces Coarse salt and freshly ground white pepper 1 pound fresh or 2 10-ounce packages frozen spinach, thawed Snipped fresh chives, for garnish 1.
Add the sherry; cook until the liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add the cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in the tar ragon, and season with salt and pepper. 5. To serve, place the popovers on plates, and spoon mushroom sauce on top. prosciutto crostini and fresh figs with gorgonzola MAKES 20 OF EACH HORS D’OEUVRE If you can’t find lemon thyme, use small, fresh basil leaves instead. ˙ baguette 2 tablespoons extra-virgin olive oil 10 ounces Gorgonzola dolce, room temperature © pound prosciutto, very thinly sliced and torn into bite-size pieces Fresh lemon thyme, for garnish 10 fresh figs, halved lengthwise Fresh tarragon, for garnish 1.
2. To the same pan, add the chicken and wine, and season with salt. Cook until the chicken is just cooked through and almost all of the liquid has evaporated, about 3 minutes. Refrigerate the filling 72 T H E M A R T H A S T E W A R T L I V I N G C O O K B O O K until chilled; stir in the cheese. The filling may be prepared and refrigerated, covered, for up to 2 days. 3. Fill a small bowl with cold water. Roll out the dough to a thickness of Δ inch. Using a 5-inch diameter plate as a template, cut out 24 circles.
Atlas of American Artisan Cheese by Jeffrey Roberts, Carlo Petrini, Allison Hooper