December 16, 2009
True, the year-round produce isn’t as good (hello seasons!) as in California, and snow flurries aren’t as cute as they sound when experienced in thirty degree east-coast weather, but in spite of New York’s downfalls, I fell in love with the city again. Could have had something to do with the food. Not only do [...]
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December 7, 2009
Max McCalman, the man who started the cheese department at New York city’s Picholine and Artisinal Brasserie & Fromagerie, who has written books such as Cheese: A Connoisseur’s Guide, and who heads the dynamic education program at Artisanal, has published a new book. Filled with knowledge ranging from the difference in sheep and cow milk production to overviews of American dairy pioneers and raw-milk cheeses, Mastering Cheese is a textbook fit to grace the bookshelf of any seriuos cheese lover.
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