{"product_id":"american-cheeses-the-best-regional-artisan-and-farmhouse-cheeses-9781451687903","title":"American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses,","description":"\u003cp\u003e • Author(s): Clark Wolf\u003cbr\u003e • Publisher: Simon \u0026amp; Schuster\u003cbr\u003e • Publisher Imprint: Simon \u0026amp; Schuster\u003cbr\u003e • BISAC: Regional \u0026amp; Cultural - American - General\u003c\/p\u003e\u003cp\u003eIn 1976, Clark Wolf ran a little cheese shop at the base of Nob Hill in San Francisco; in 1980 he became the manager of the San Francisco branch of the legendary Oakville Grocery. While the rest of America was on the verge of a decade of a morbid fear of butterfat, Wolf was looking for a source of local fresh mozzarella and newly devoted to the joys of rice flour-rubbed teleme and four-year-old Wisconsin cheddar. Today, we are all knee-deep in bocconcini and fresh goat cheese, and Wolf is a restaurant and food consultant. But glorious cheese, particularly American cheese, is still his passion. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In \u003ci\u003eAmerican Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them\u003c\/i\u003e, Wolf gives us an in-depth look at the art and craft of cheese across the United States, and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create this dairy ambrosia. He shares his expertise (with a touch of attitude) on how cheese is made, how to store it, and how to serve and enjoy it. Dividing the country into sections -- The Northeast and New England, The South, The Middle West, The Wild West -- he explores the cheese-making communities, discussing the kind of cheeses that are specific to each of the four sections of the country and profiling dozens of the most accomplished cheesemakers, from well-known national brands to the creators of small-batch, hand-crafted rarities. Each profile lists the kinds of cheeses available and contact information for producers and farms. At the end of each regional section is a selection of delectable recipes that showcase the best cheese of that area, from A Perfect Pimento Cheese of the American South to Blue Cheese Pralines from the Grand Hotel on Mackinac Island in Michigan.","brand":"Simon \u0026 Schuster","offers":[{"title":"Paperback","offer_id":45410968338583,"sku":"9781451687903","price":1553.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781451687903.webp?v=1767443510","url":"https:\/\/atlanticbooks.com\/products\/american-cheeses-the-best-regional-artisan-and-farmhouse-cheeses-9781451687903","provider":"Atlantic Books","version":"1.0","type":"link"}