By Jeffrey Roberts, Carlo Petrini, Allison Hooper
Author note: Carlo Petrini (Foreword), Allison Hooper (Foreword)
The Atlas of yank Artisan Cheese is the 1st reference booklet of its style and a must have for each foodie's library. Jeffrey P. Roberts lavishes loving cognizance at the becoming neighborhood meals and farmstead flow in what's quick turning 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, outlets, restaurateurs, and meals pros to the entire breadth and unheard of caliber of yankee artisan foods—it often is the resource of many a wonderful foodstuff adventure.
Organized through area and state, The Atlas of yank Artisan Cheese highlights greater than 350 of the simplest small-scale cheese makers within the usa this present day. It offers the main entire evaluation of what's available nationwide—shippable, possible, delectable. each one access describes a cheesemaker; its cheese; even if from cow, sheep, or goat milk; availability; place; or even information on cheese-making processes.
The Atlas captures America's neighborhood genius for artisan cheese: a skill for model, experimentation, and innovation, whereas following old-world artisanship. it's destined to turn into a vintage source and reference.
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Extra resources for Atlas of American Artisan Cheese
It can also be used in chutneys, cordials, and syrups (see page 64). Freezing options Best frozen poached in syrup, or cooked and puréed (see pages 194–5). 60 Rhubarb and custard ice cream Serves 4–6 • Prep 30 mins, plus chilling and freezing • Cooking 20 mins INGREDIENTS METHOD 1lb (450g) rhubarb, 1 Gently cook the rhubarb with 1/4 cup of the sugar and 2 tbsp water in a covered saucepan for about 10 minutes, or until really tender, stirring occasionally. Purée in a blender or food processor. Leave to cool.
Several small young squid, rather than one large one) 4 tbsp extra virgin olive oil 2 small hot red chiles, seeded and ﬁnely chopped 1 garlic clove, crushed ﬁnely grated zest and juice of 1 lemon, plus extra lemon wedges, to serve sea salt and freshly ground black pepper For the arugula salad 31 ⁄2 oz (100g) arugula leaves large handful of ﬂat-leaf parsley, roughly chopped 2 tbsp extra virgin olive oil juice of 1 ⁄2 lemon 2 Put the tentacles and bodies (tubes and wings attached) in a bowl with the olive oil, chiles, garlic, and lemon zest and juice.
3 To make the spiced yogurt dressing, mix together the yogurt, lemon juice, and ﬁve-spice powder in a small bowl. Season to taste. black pepper 8oz (250g) smoked salmon, chopped 4 When ready to serve, add the smoked salmon pieces to the salad mixture, and stir through well. Serve with the yogurt dressing on the side. For the spiced yogurt dressing 4–6 tbsp Greek-style yogurt juice of 1 lemon pinch Asian ﬁve-spice powder 57 RHUBARB In my garden, there is always an abundance of rhubarb in early summer.