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The highly acclaimed author of French Feasts and Pork & Sons explains what to do with gizzards, kidneys, feet, brains, tails, and all the rest From much-loved chef Stéphane Reynaud comes an extensive collection of nose to tail recipes combining…

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Grass-fed." "Organic." "Natural." "Pastured." "Raised Without Antibiotics." "Heirloom Breed." Meat has never been better, but the vast array of labels at today's meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are…

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Today's specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger's Kitchen collects 90 delightful recipes that move cheese into a meal's starring role. Culled from chef and cheesemonger Chester…

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Human beings have been consuming and enjoying meat for nearly their entire existence; and such consumption has contributed significantly to their development, health, and well being. In actual fact, meat constitutes one of the best single sources of most…

The Book Of Cheese

by Charles Thom

|December 9, 2009

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$51.95

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The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This…