Atlas of American Artisan Cheese by Jeffrey Roberts, Carlo Petrini, Allison Hooper

By Jeffrey Roberts, Carlo Petrini, Allison Hooper

Author note: Carlo Petrini (Foreword), Allison Hooper (Foreword)

The Atlas of yankee Artisan Cheese is the 1st reference ebook of its style and essential for each foodie's library. Jeffrey P. Roberts lavishes loving consciousness at the becoming neighborhood nutrition and farmstead stream in what's quickly turning into a countrywide pattern. This absolutely illustrated atlas of latest artisan cheeses and cheese makers won't merely be a mainstay in any cookery and delicacies library—guiding shoppers, shops, restaurateurs, and nutrients execs to the total breadth and unheard of caliber of yankee artisan foods—it could be the resource of many a wonderful nutrients adventure.

Organized by way of quarter and state, The Atlas of yank Artisan Cheese highlights greater than 350 of the easiest small-scale cheese makers within the usa this present day. It presents the main entire assessment of what's available nationwide—shippable, possible, delectable. each one access describes a cheesemaker; its cheese; even if from cow, sheep, or goat milk; availability; position; or even info on cheese-making processes.

The Atlas captures America's neighborhood genius for artisan cheese: a ability for version, experimentation, and innovation, whereas following old-world artisanship. it's destined to turn into a vintage source and reference.

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When hot, add pike in a single layer. Cook just until lightly browned on both sides, 2 to 3 minutes per side. ) Reserving the frying pan, transfer fillets to a baking sheet and roast until cooked through, 3 to 5 more minutes. Bell pepper and leek sauce In the frying pan used to cook the fish, melt butter on medium heat. Add yellow and red peppers and leeks and sauté on medium heat until tender, 4 to 5 minutes. Stir in white wine, deglazing the pan. When the wine is reduced by two-thirds, about 4 minutes, add fish stock and maple syrup.

Pickerel tempura Whisk egg yolks with water in a small bowl. In another small bowl, combine flour and cornstarch. Slowly add to the egg and water mixture, whisking constantly so the batter does not form lumps. Season with pinches of salt and pepper, then stir until well combined. Line a large plate with a paper bag. In a large straight-sided frying pan, heat vegetable oil on medium-high heat to 360˚f (use a deep-frying thermometer to check the temperature), or use a deep fryer if you have one. Pat pickerel fillets dry with a tea towel.

Reheat bacon fat in the frying pan on medium-high heat. When the fat is hot, add fillets and pan-fry on one side until golden, about 3 minutes. Turn fillets over and cook about 3 minutes more. To serve Arrange potato salad in the middle of each plate. Place a fillet atop each mound of salad. Spoon whitefish caviar around the base of the salad, then sprinkle with beets and bacon. indd 28 9/12/08 3:37:08 PM Almond-crusted Catfish Fillets Andrew Chase, Homemakers magazine Catfish North American, farmed: Best choice; International, farmed: Some concerns In a shallow dish, whisk together flour, salt, cayenne, and black pepper.

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