Description
Presents American combinations of cheese and wine, including recipes, an overview of basic types of cheese and wine, and profiles of American cheesemakers and winemakers.
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The sequel to The New American Cheese descrbies a variety of artisan cheeses being made across the country, covering the seven basic styles of cheese, their various characteristics, and what types of wines will go best with each cheese category, along with profiles of fifty American cheesemakers and winemakers and recipes for delicious cheese dishes. 15,000 first printing.
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