Italian Cheese; Two Hundred Traditional Types. A Guide To Their Discovery & Appreciation
Np: Slow Food Editore, (2000). First Edition. Hardcover. Octavo; pp; 309, index; profusely illustrated in color; 240 pp; pictorial printed fibroid flexible boards lettered in red;. Very good. Item #17087
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 household names and they probably never will be. They're a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a "contribution to the conservation of a vast heritage of local products, born of Italy's extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques."
Price: $10.00