Cheese by Andrew Dalby [read pdf books online free]


  • Full Title : Cheese: A Global History (Edible)
  • Autor: Andrew Dalby
  • Print Length: 128 pages
  • Publisher: Reaktion Books
  • Publication Date: November 15, 2009
  • Language: English
  • ISBN-10: 1861895232
  • ISBN-13: 978-1861895233
  • Download File Format: pdf

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Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why.

In bite-sized chapters well-known food historian Andrew Dalby tells the true and

savory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and even the story of how loyal cheese lover Samuel Pepys saved his parmesan from the great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods, and he suggests that our passion for cheese may even lay behind the early establishment of global trade.

Packed with entertaining cheese facts, anecdotes, and images, Cheese also

features a selection of historic recipes. For those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack of a book.

 

From Publishers Weekly

In this disappointing food biography, historian and translator Dalby (Food in the Ancient World from A to Z) pursues cheese from era to era and across the globe. Though he lacks a narrative, or even an authoritative voice, readers will take away some interesting history and trivia: cheese might be an Iranian invention, King Charles I’s court demanded more Cheddar than could be made, and another story for every cheese and cheese-producing region throughout time. As it turns out, however, cheese trivia isn’t enough to hold a book together, making this more an encyclopedic, uninvolving work than a cogent history. A fascinating selection of photos is included, but captions are anemic (a photo of well-dressed African-American students making cheese is simply labeled “Agriculture students gather around a cheese press, Hampton, Virginia, 1900”). 40 color plates, 20 b&w.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“In Cheese: A Global History, Andrew Dably travels easily from the sheep’s- and goat’s-milk cheeses of The Odyssey to the white Wensleydale preferred by Wallace and Gromit—and that’s just along the literary and fictional trails. Dalby also identifies the rightful lace of cheese in different cultures.. . . . Even the many images used to illustrate ‘Cheese’ are wonderfully evocative. I could almost smell the heady bouquet from the photo of the Olympic Cheese Mart.”—Washington Post
(Washington Post)

“The history of each foodstuff is set out compactly and with erudition . . . Andrew Dalby takes a stab at sheep in Iranian mountains as being the first providers of smelly, spreadable cheese—some 9,000 years ago. But in each case, it’s when the history moves closer to current day that revelation and delight meet.” —Diplomat

(Diplomat)

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encourage excessive use of salt, which is detrimental to health. It is anticipated that a high percentage of the population will suffer as a result of too much salt in their diet. For this reason, the recipes included here encourage the use of a range of fresh herbs such as parsley, fennel, coriander, chervil, tarragon, mint, chives, sage, marjoram and oregano. The book also provides the opportunity to learn more about the use of spices such as cumin, chillies, ginger and sesame seeds to make food tastier and more interesting.

The use of herbs and spices can give flavour to many dishes that would otherwise taste bland, and can lessen the need for salt.

Two other ingredients need to be used in moderation to help prevent health problems such as obesity, heart problems and diabetes. These are sugar and fat. This book takes care to limit these ingredients and to suggest menus and food combinations that contribute to a balanced diet without loss of flavour.

To make some of the recipes more interesting for a wider range of learners, we asked Zamzani Abdul Wahab, a celebrity chef and teacher in Malaysia, to include some recipes. Zamzani is famous in South East Asia and appears regularly on television in Malaysia and Singapore. He is an expert on the use of spices.

The book clearly identifies the basic cookery processes for each recipe. It is intended to introduce young people in schools and colleges to cookery and to the importance of maintaining a healthy diet, encouraging the use of fresh fruit and vegetables.

The contents of the book can be cross-referenced to the VRQ and NVQ at Level 1. All subject areas are covered by the book in a user-friendly style. The VRQ theory chapters are clearly justifiable, with the VRQ processes incorporated throughout the book, and a separate section on methods of cookery. The book is also intended for v

the new Diplomas in Hospitality, to be offered in schools and colleges from September 2009.

How to use this book

This book has been written to cover everything you need for the Level 1 NVQ and VRQ courses. It is also a great resource for catering students on other courses, and for anyone training in a hospitality and catering workplace.

The book is divided into two parts: Theory and Practice.

Part 1, Theory, covers all the things you need to know when you work with food, including hygiene and safety, kitchen equipment and nutrition.

Part 2, Practice, explains the different methods of cookery, from boiling to baking, and provides more than 150 recipes, plus lots of information about choosing and handling ingredients. Whether you want to try out a particular method of cookery or a new ingredient, produce evidence for assessment or plan a meal, there will be a recipe here that’s right for you.

To help make sure that you cover all the practical skills you need for your course, each recipe has icons showing which method(s) of cookery it uses. So if you want to practise shallow frying, look for that icon in Part 2. The icons look like this: Boiling

Baking

Grilling

Roasting

Steaming

Shallow frying

Stewing or

Deep frying

Poaching

casserole

The NVQ and the VRQ

If you are studying for an NVQ or VRQ at Level 1, this book contains the facts you need, and recipes to develop your practical skills.

On this page you can see the units that make up each qualification, and where in the book they are covered. On the next page is a grid to help you find recipes that use different cookery skills.

NVQ Level 1 Food Preparation and Cooking is assessed through short knowledge tests and practical observation assessments. For VRQ Level 1 Diploma in Professional Cookery, theory units are assessed by short tasks and assignments. Practical units are vi

assessed by short answer questions and practical tests.

515 (1FP1)

501 (1GEN1) Maintain

504 (1GEN4)

516 (1FP2)

Prepare

a safe, hygienic and

Contribute to

Prepare and

vegetables

How to use this book

secure working

effective

finish simple

(Part 2)

environment

teamwork

salad and fruit

(Ch. 3, 6, 7, 8, Part 2)

(Ch. 6)

dishes (Part 2)

517 (1FP3)

520 (1FPC2)

Prepare hot and

Prepare and

cold sandwiches

cook meat and

(Part 2)

poultry (Ch. 5,

Part 2)

518 (1FC1)

Cook

521 (1FPC3)

vegetables

Prepare and

(Part 2)

cook pasta

NVQ L1 Food

(Ch. 5, Part 2)

Preparation & Cooking:

you study 7 of the units

519 (1FC1)

Prepare and

523 (1FPC5)

cook fish

Prepare and

(Ch. 5, Part 2)

524 (1FPC6)

cook eggs

Prepare and

(Ch. 5, Part 2)

cook pulses

522 (1FPC4)

(Ch. 5, Part 2)

Prepare and

cook rice (Ch. 5,

525 (1FPC7)

Part 2)

Prepare and

603 (2GEN3)

cook vegetable

Maintain food

protein (Ch. 5,

526 (1FPC8)

safety when storing,

Part 2)

527 (1FPC9)

Prepare and cook

preparing and

Prepare and

simple bread and

cooking food (Ch. 7,

cook grain (Ch.

dough products

8, Part 2)

5, Part 2)

(Part 2)

101 Introduction

103 Health and

104 Introduction

105 Introduction

to the catering

safety awareness

to healthier foods

to kitchen

and hospitality

for catering and

and special diets

equipment (Ch. 5)

industry (Ch. 1, 2)

hospitality (Ch. 3)

(Ch. 4)

106 Introduction

to personal

202 Food safety

workplace skills

in catering (Ch. 8)

(Ch. 6)

VRQ Diploma Level 1 in

Professional Cookery:

you study all 12 units

107 Prepare and

cook food by

112 Cold food

boiling, poaching

preparation (Ch. 12)

and steaming

(Part 2)

110 Prepare and

109 Prepare and

111 Regeneration

cook food by deep

cook food by

108 Prepare and

of pre-prepared

frying and shallow

baking, roasting

cook food by

vii

food (Ch. 7)

frying (Part 2)

and grilling

stewing and

(Part 2)

braising (Part 2)

Recipe

Page NVQ VRQ

Skills

Boiling

Poaching

Steaming

Grilling

Braising

Stewing

Roasting

Baking

Shallow

frying

Deep frying

Stocks

Chicken

129

x

x

x

Fish

130

x

x

White/brown

127

x

x

x

Soups

Butternut squash

139

x

x

x

Dhal and spinach

138

x

x

x

Garden marrow

143

x

x

x

Leek and potato

137

x

x

x

Mutton broth

131

x

Spicy parsnip

102

x

x

Spicy tomato

140

x

x

x

Foundation Practical Cookery

Split pea

133

x

x

Split pea and

142

x

x

x

butternut squash

Sweet potato

141

x

x

x

Tomato

135

x

x

x

Vegetable

134

x

x

Sauces

Béchamel

144

x

x

Fish velouté

146

x

x

Roast gravy

147

x

x

Thickened gravy

148

x

x

Tomato

150

x

x

x

Tomato, mushroom

148

x

x

x

and tarragon

Velouté

145

x

x

x

Cold food

Mayonnaise

157

x

x

Sandwiches

154

x

x

Soused herring

155

x

x

x

x

Vinaigrette

156

x

x

Salads

Asian rice

166

x

x

x

Beetroot

160

x

x

x

x

Chicken and honey

167

x

Coleslaw

162

x

x

Garden

170

x

x

x

Greek

169

x

x

Green

161

x

x

Green bean

163

x

x

x

Pesto chicken pasta

168

x

x

x

Potato

159

x

x

x

x

Rice

163

x

x

x

Rice and bean

171

x

x

x

Spicy nasi goreng

168

x

x

x

Spicy potato

172

x

x

x

Spicy squash

165

x

x

x

x

Spicy vegetable chow 173 x

x

x

x

mein

viii

Tomato

161

x

x

Vegetable

159

x

x

x

Warm Asian bean

164

x

x

x

Recipe

Page NVQ VRQ

Skills

How to use this book

Boiling

Poaching

Steaming

Grilling

Braising

Stewing

Roasting

Baking

Shallow

frying

Deep frying

Eggs

Boiled

177

x

x

Fried

176

x

x

x

Omelette

178

x

x

Poached

177

x

x

x

Red onion and

179

x

x

x

x

x

sweetcorn frittata

Scrambled

174

x

x

Steamed with chicken 181

x

x

and spring onions

Pasta

Farfalle with chives

185

x

x

and bacon

Green tagliatelle with 186 x

x

x

x

sausage and cream

Macaroni bake

184

x

x

x

x

Penne with peas and

188

x

x

x

cream

Penne with tomato

184

x

x

sauce

Spaghetti with

vegetable and meat

182

x

x

x

sauce

Spirals with

asparagus and

187

x

x

x

x

peanut sauce

Tuna pasta bake

189

x

x

x

x

x

Rice

Braised

192

x

x

x

x

Plain boiled

192

x

x

Plain steamed

108

x

x

Risotto

193

x

x

x

x

Risotto with lemon

grass, capers and

195

x

x

x

x

green olives

Fish

Baked cod with a

201

x

x

x

cheese and herb crust

Baked fish pie

202

x

x

x

Batter for frying

199

x

x

Coley on a mustard

204

x

x

x

x

mash

Fish cakes

203

x

x

x

Frying in batter

199

x

x

x

Grilled sardines

120

x

x

x

Poached salmon

105

x

x

Salmon, spinach and

205

x

x

x

x

potato bake

Shallow frying

198

x

x

x

Steamed gingered

206

x

x

x

x

snapper

ix

Steamed with garlic

197

x

x

and spring onion

Recipe

Page NVQ VRQ

Skills

Boiling

Poaching

Steaming

Grilling

Braising

Stewing

Roasting

Baking

Shallow

frying

Deep frying

Lamb

Biryani

224

x

x

x

x

x

Braised shanks

219

x

x

x

Brown stew

216

x

x

x

x

Grilled chops

213

x

x

x

Grilled cutlets

212

x

x

x

Irish stew

218

x

x

x

Kashmiri lamb

225

x

x

x

x

Kebabs

214

x

x

x

Foundation Practical Cookery

Lamb and vegetable

222

x

x

x

x

x

pie

Mint sauce

211

x

x

x

Roast rack

210

x

x

x

Shallow-fried cutlets

215

x

x

x

Shepherd’s pie

220

x

x

x

x

x

Spicy chops

213

x

x

x

Tagine with prunes

223

x

x

x

x

and almonds

Beef

Beef olives

242

x

x

Boiled silverside,

carrots and

239

x

x

dumplings

Goulash

110

x

x

Grilled steak

237

x

x

x

Horseradish sauce

234

x

x

Low-temperature

236

x

x

roasting

Pan-fried steak

238

x

x

x

Pan-to-oven roast

234

x

x

x

Steak pie

244

x

x

x

x

Steamed steak

245

x

x

x

pudding

Traditional braised

241

x

x

Traditional roast

232

x

x

Yorkshire pudding

233

x

x

x

Pork and

Boiled bacon

256

x

x

bacon

Egg and crumbed

255

x

x

x

escalopes

Grilled chops

252

x

x

x

Noisettes with spiced

pineapple, served

253

x

x

x

x

with steamed rice

Pease pudding

257

x

x

Roast loin with apple 249

x

x

and onion sauce

x

Recipe

Page NVQ VRQ

Skills

How to use this book

Boiling

Poaching

Steaming

Grilling

Braising

Stewing

Roasting

Baking

Shallow

frying

Deep frying

Pork and

Roast stuffed loin

bacon

with a sage and

250

x

x

onion stuffing

Sautéed medallions

121

x

Stir-fried fillet

252

x

x

x

Poultry

Boiled or poached

258

x

x

x

x

x

x

chicken

Breadcrumbed turkey

escalopes with ginger 263

x

x

x

and lemon grass

Chicken breasts with

265

x

x

x

x

mango, peas and rice

Chicken Kiev

261

x

x

x

Deep-fried chicken

124

x

x

x

Jerk chicken

267

x

x

x

x

Sauté of chicken

260

x

x

x

Spiced chicken balti

266

x

x

x

x

with quinoa

Turkey escalopes

262

x

x

x

x

Turkey fajita

264

x

x

x

Vegetables

Aloo gobi

286

x

x

x

x

and

Arlie potatoes

280

x

x

x

vegetarian

food

Aubergine and lentil

292

x

x

curry

Baked jacket

278

x

x

x

potatoes

Bean quesadillas

293

x

x

x

x

Bengali-style

282

x

x

x

x

potatoes

Bergedil kentang

283

x

x

x

x

x

Boiled/steamed

274

x

x

x

broccoli

Boiled/steamed

273

x

x

x

cabbage

Boiled/steamed

274

x

x

x

cauliflower

Boiled/steamed

276

x

x

x

potatoes

Boiled/steamed

275

x

x

x

spinach

Braised bean curd

284

x

x

Braised mushrooms

112

x

x

x

x

Chickpea and

vegetable protein

298

x

x

x

xi

curry

Recipe

Page NVQ VRQ

Skills

Boiling

Poaching

Steaming

Grilling

Braising

Stewing

Roasting

Baking

Shallow

frying

Deep frying

Vegetables

Chickpea stew

292

x

x

x

and

Chips

280

x

x

x

vegetarian

food

Fried mixed

281

x

x

x

x

vegetables

Grilled vegetable

291

x

x

x

x

bake

Leek and mustard

282

x

x

mash

Foundation Practical Cookery

Mashed potatoes

276

x

x

x

Mushrooms with a

297

x

x

x

polenta crust

Polenta

296

x

Red Dragon pie

295

x

x

x

x

x

Roasted beetroot

117

x

x

Roast potatoes

277

x

x

Sauté potatoes

277

x

x

x

x

Savoury potatoes

279

x

x

x

Vegetable casserole

287

x

x

x

x

Vegetable couscous

289

x

x

x

Vegetable pakoras

290

x

x

x

x

Pastry

Apple crumble

319

x

x

x

Baked rice pudding

114

x

x

Banana and coconut

321

x

x

mini pancake

Banana loaf

323

x

x

Bread rolls

313

x

x

x

Bun dough

312

x

x

x

Crème caramel

325

x

x

x

x

Focaccia

310

x

x

x

Fruit buns

312

x

x

x

Fruit pies

302

x

x

x

Fruit salad

316

x

x

Fruit tartlets

305

x

x

x

Gluten-free bread

310

x

x

x

Pancakes

320

x

x

x

Pastry cream

304

x

x

x

Polenta and ricotta

324

x

x

x

cake

Rice pudding with

322

x

fruit and nuts

Scones

314

x

x

x

Semolina pudding

322

x

x

Simple white loaf

308

x

x

x

xii

Sponge pudding

315

x

x

Winter smoothie

318

x

x

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Acknowledgements

We are most grateful to the following for their assistance in preparing Foundation Practical Cookery:

Booker Ltd for its support for the book, and for supplying some of the photographs.

The staff at the Vineyard at Stockcross, especially Claire Haines, Simon McKenzie, Peter Eaton and Josh Johnson.

Harrison Catering for its assistance with some of the recipes.

Steve Thorpe, Phil Dobson, MaryJo Hoyne, Iain Middleton and Stephen Stackhouse for their expert advice and input.

Russums Catering Clothing and Equipment for supplying some of the photographs.

Steve Loughton, Managing Director, Enodis, for supplying some of the photographs.

Andrew Callaghan and Sarah Bailey for the photography.

Oliver Rouse for his assistance with the photography.

Pavol Nedved at Thames Valley University.

Adrian Moss of Instructional Design Ltd for producing and creating the videos for the Foundation Practical Cookery teacher resource.

Special thanks to Donald Russell Ltd for

permission to use its photography and

information taken from its Meat

Perfection booklet. Donald Russell is a

quality Scottish butcher, based in Aberdeenshire. For over three decades, Donald Russell has supplied the world’s most demanding chefs and Michelin-starred restaurants with the finest grass-fed, traditionally matured beef and lamb, as well as pork, veal, poultry, game, fish and seafood. For more information, please visit

www.donaldrussell.com.

About the contributors

Zamzani Abdul Wahab is a celebrity chef who has presented television programmes around the world and has published two books. He is Head of Special Projects at the School of Hospitality, Tourism and Culinary Arts, KDV College, Malaysia.

Jacqueline Parks is Head of Hospitality at Cardinal Wiseman School, Greenford, UK.

Patricia Paskins is a lecturer at The London School of Hospitality and Tourism, Thames Valley University, UK.

xiv

PART 1 THEOR

Contents list:

1 Introduction to the catering and hospitality

industry

2

2 Teamwork

15

3 Health and safety awareness

19

4 Introduction to healthier foods and special diets 29

5 Introduction to kitchen equipment

40

Y

6 Introduction to personal workplace skills

61

7 Regeneration of pre-prepared food

69

8 Food safety in catering

78

CH APT ER

CH APT E

Introduction to the catering

1

and hospitality industry

VRQ Unit 101 Introduction to the catering and hospitality

industry

Learning outcomes:

l Demonstrate an awareness of the different sectors of the catering and hospitality industry

l Identify relevant qualifications, training and experience for employment within the catering and hospitality industry

The hospitality industry

Wherever there are groups of people there is likely to be some kind of hospitality provision, in other words somewhere where people can get food, drink and accommodation.

The hospitality industry in Britain employs around 1.7 million people and is growing all the time. It provides excellent opportunities for training and employment.

Hotels, restaurants, bars, pubs and clubs are all part of what is known as the commercial sector. Businesses in the commercial sector need to make a profit so that they can survive.

Catering provided in places like hospitals, schools, colleges, prisons and the armed services also provides thousands of meals each day. These places are part of what is known as the public sector. Businesses in the public sector do not need to make a profit.

Types of hospitality and catering establishment*

Commercial catering

Hotels

Hotels provide accommodation in private bedrooms. Many also offer other services such as restaurants, bars and room service, as well as reception, porters and housekeepers. What a hotel offers will

depend on the type of hotel it

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