[PDF.35jv] Italian Cheese: A Guide to Their Discovery And Appreciation (Revised and Expanded, 2005)
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Italian Cheese: A Guide to Their Discovery And Appreciation (Revised and Expanded, 2005)
From Slow Food Editore
[PDF.pn55] Italian Cheese: A Guide to Their Discovery And Appreciation (Revised and Expanded, 2005)
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| #7747979 in Books | 2005-09 | Original language:English | PDF # 1 | 1.15 x4.98 x8.48l, | File type: PDF | 503 pages||4 of 5 people found the following review helpful.| a frustrating guide - looks encyclopedic but falls far short|By bearded academic|I purchased this guide with the hopes of using it as a tool when I walked into a cheese store in the US or Rome to decide what new (to me) cheeses to try.
I have found it very frustrating for that purpose. First, it is organized by region of Italy whereas it would typically be more usef|About the Author|Piero Sardo is president of the Slow Food Foundation for Biodiversity. Gigi Piumatti is general manager of Slow Food Editore. Angelo Surrusca is a Slow Food Writer.
Slow Food is sweeping the nation, at a snail’s pace. This international organization was started in Italy by people who perceive McDonald’s as the symbol of a society that is overshooting its own limits. The greatest loss of all is the pleasure of eating foods that are made without the restrictions of time. Many of the cheeses portrayed in this delightful book—stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina—are not hous...
You easily download any file type for your device.Italian Cheese: A Guide to Their Discovery And Appreciation (Revised and Expanded, 2005) | From Slow Food Editore. Which are the reasons I like to read books. Great story by a great author.
