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이 분야의 이벤트
매거진 F
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![매거진 F (격월) : 2월 영문판 [2019년] No.3 치킨 (CHICKEN)](https://image.yes24.com/momo/Noimg_510.jpg)
매거진 F (격월) : 2월 영문판 [2019년] No.3 치킨 (CHICKEN) 이동매거진 F (격월) : 2월 영문판 [2019년] No.3 치킨 (CHICKEN)5% 17,100원 -
매거진 F (격월) : 2월 영문판 [2019년] No.2 치즈 (CHEESE) 이동매거진 F (격월) : 2월 영문판 [2019년] No.2 치즈 (CHEESE)5% 17,100원
이 상품의 태그
![매거진 F (격월) : 9월 [2018년]](https://image.yes24.com/momo/Noimg_L.jpg)
책소개
목차
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2 Intro
10 Letter from F 14 Into the Origin Global cheese meccas bursting with intrigue and sundry flavors 20 The Artisan Story 24 Traditional Artisan Montgomery’s from Britain and La Borie Haute from France: the true integrity of traditional artisanal cheese 34 Modern Artisan Graindorge, an iconic French artisanal cheese combining modern technology and traditional recipes 44 Mass Production Hilmar Cheese Company of America, proof of the upgraded quality and status of processed cheese 48 Coexistence Allevatori Bufalini Casertani (ABC) of Italy, an economic community connected by cheese 52 Academic Manual 78 Interview 78 Se?bastien Bras Se?bastien Bras, owner-chef of Le Suquet and founder of a revolutionary culinary trend that breaks restaurant industry conventions 83 David Breeden David Breeden, chef de cuisine of French Laundry and successor to the infamous Thomas Keller 88 On the Table Savory cheese platters presented by restaurants around the world 96 F Lab Cheese experiments by ChefSteps, a group exploring innovative cooking technology and ingredients 100 User Scene Four turophiles share tips on pairing cheese, food, and beverages 108 F Cut An aesthetic perspective on the colorful shapes, textures, and varieties of cheese 118 New Wave of Cheese 118 Soyoung Kim Soyoung Kim, owner of Andante Dairy and acclaimed cheese master in America 122 Benton Brown & Susan Boyle Benton Brown & Susan Boyle, co- owners of Crown Finish Caves, a cheese aging facility in Brooklyn, NY 126 Retail Artisanal cheese shops run by passionate cheese mongers 138 Extended All different slicers used for all different cheeses 140 References Books recommended by cheese experts and chefs 142 Outro 150 Dictionary 151 Index |
저자 소개 2
매거진 《B》는 전 세계의 균형 잡힌 브랜드를 소개하는 광고 없는 월간지입니다. 새로운 비즈니스를 구상하는 브랜드 관계자부터 브랜드에 대한 감각을 익히고 싶어 하는 이들까지, 브랜드에 관심을 가진 모두를 위해 만드는 진지하지만 읽기 쉬운 잡지입니다
매거진 《B》 편집부의 다른 상품
배달이 일상을 조금 더 행복하게 하도록 오늘도 달리고 있다. 평범한 사람들이 모여 비범한 성과를 만들어내는 곳이 될 수 있도록 건강한 조직문화를 만드는 일에 진심을 다한다. 2016년부터 '우아한형제들 기술블로그'를 운영하며 개발 조직의 성장 과정을 기록하고 있다.
우아한형제들의 다른 상품
품목정보
- 발행일
- 2019년 02월 27일
- 쪽수, 무게, 크기
- 152쪽 | 170*240*20mm
- ISBN13
- 9791160360608
출판사 리뷰
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About the Publishers
-Baemin Baemin is a food-tech company, founded in June 2010, by owner Bongjin Kim. With over 3 billion downloads, it is considered Korea’s number one delivery app that leads the food delivery industry under the mission of “Good Food Wherever You Want”. It now plans to expand its multi food-tech company in creating unique businesses like Baemin Riders, Baemin-Chan, and Baemin-Sanghwe. -Magazine B Magazine B is an ad-free monthly publication that dedicates each issue to one well-balanced brand unearthed from around the globe. The magazine introduces the brand’s hidden stories, as well as its sensibility and culture, and is an easy but also serious read for anyone with an interest in brands. About the Issue Cheese is an ingredient made by coagulating and fermenting milk from livestock like cows and goats. It is a delicacy that can be enjoyed on its own, and it shines as a food ingredient in popular foods like pizza as well as fine dining dishes. Depending on the condition of land, type of livestock, and method of ripening, it can be classified into a thousand varieties, including mozzarella, gorgonzola, manchego, and parmigiano reggiano. The unique flavors of each cheese types can be compared to wine. As both a patron of traditional methods passed down for thousands of years and a way of expressing regional and individual characteristics, cheese represents the essence of food culture. |
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17,100원
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17,100원
