American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses,

by Clark Wolf

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In 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...

Format:Paperback

Language:English

ISBN:1451687907

ISBN13:9781451687903

Release Date:February 2012

Publisher:Simon & Schuster

Length:288 Pages

Weight:0.75 lbs.

Dimensions:0.8" x 6.1" x 9.1"

Related Subjects

Cooking Cooking

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American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses,

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