
The Complete Book of Cheese
Artisan Traditions, Regional Varieties, Pairings, Recipes, and the Cultural History of a Worldly FavoriteBy Bob BrownLength7h 33m
About this audiobook
The Complete Book of Cheese is at once a practical guide, a cultural history, and a spirited celebration of one of humanity's oldest foods. Bob Brown surveys varieties, methods of manufacture, regional traditions, storage, serving, and culinary use, treating cheese as both an everyday ingredient and a subject of serious gastronomic inquiry. Its literary style is notably expansive and conversational: factual passages mingle with anecdote, wit, quotation, and curious detail. In this combination of reference work, food writing, and popular cultural history, the book belongs to the tradition of interwar and mid-century culinary literature that made specialized knowledge accessible without sacrificing personality. Bob Brown—better known in many contexts as Robert Carlton Brown—was an energetic American writer, editor, publisher, and cultural enthusiast whose interests ranged across literature, travel, food, and the eccentric margins of modern life. His broad curiosity and delight in collecting unusual information clearly inform this volume. Rather than approaching cheese narrowly as a technical commodity, Brown places it within domestic custom, commerce, folklore, and social history, reflecting his larger commitment to transforming overlooked subjects into lively books. Readers interested in gastronomy, food history, agricultural traditions, or the development of culinary writing will find The Complete Book of Cheese especially rewarding. It offers useful information, but its greatest charm lies in the author's capacious knowledge and playful intelligence. Recommended for cooks, historians, and anyone fascinated by the cultural meanings of food, this book remains an engaging introduction to cheese as craft, pleasure, and civilization.
Audiobook details
GenreOther
Length7 hrs 33 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateNov 21, 2023
LanguageEnglish
Table of contents
1The Hotel St. Francis Cook Book (Annotated)
22G
2BOB BROWN
23H
3ALPERT
24I
4I Remember Cheese
25J
5The Big Cheese
26K
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6Foreign Greats
27L
7Native Americans
28M
8Sixty-five Sizzling Rabbits
29N
9The Fondue
30O
10Soufflés, Puffs and Ramekins
31P
11Pizzas, Blintzes, Pastes, Cheese Cakes, etc.
32Q
12Au Gratin, Soups, Salads and Sauces
33R
13Appetizers, Crackers, Sandwiches, Savories, Snacks, Spreads and Toasts
34S
14"Fit for Drink"
35T
15Lazy Lou
36U
16A
37V
17B
38W
18C
39Y
19D
40Z
20E
41Index of Recipes
21F
42ABOUT THE AUTHOR