출고예상일 안내
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ISBN : 9791160360608 / 152쪽 170 x 240 (㎜)
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반디앤루니스 리뷰
■ About the Publication
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.
출판사 리뷰
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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- 저자 : 편집부
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 Sebastien Bras
Sebastien 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
