Max McCalman, Author, David Gibbons, Author, David Gibbons, Joint Author Clarkson N Potter Publishers $35 (240p) ISBN 978-0-609-60496-0
Max McCalman, maetre fromager at New York's Picholine and Artisanal restaurants, with writer David Gibbons, has prepared The Cheese Plate as an introduction to world-class cheeses. McCalman offers a brief overview then points the way toward ...
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Max McCalman, Author, David Gibbons, Author . Clarkson Potter $32.50 (304p) ISBN 978-1-4000-5034-5
Domestic production of quality artisanal cheeses is on the rise, and the recent opening of the Artisanal Cheese Center in New York has helped make these and traditional European farmstead cheeses even more widely available. McCalman takes credit for
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Max McCalman, Author, David Gibbons, Author Clarkson N Potter Publishers $40 (384p) ISBN 978-0-307-40648-4
Cheese experts McCalman and Gibbons already have two James Beard awards for previous fromage-focused tomes (Cheese, The Cheese Plate); this outstanding examination of the subject could nab them another. Regardless, it should be required reading for...
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