Why Can T Stilton Cheese Be Made In Stilton
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Everything You Think You Know is Wrong
Do you believe that goldfish have a 3-second memory span? Do you think coffee comes from a bean? If so, you’ve been lied to. But this book will set the record straight, so next time someone claims that Napoleon was short, or that shaving causes hair to grow back thicker, you can tell them smugly that everything they think they know is wrong.
Popular Errors Explained
In 1841 John Timbs wrote a book called Popular Errors Explained. It went on - with Timbs' other great series 'Curiosities of ...' - to become one of the great popular books of the 19th century, running into many editions and selling hundreds of thousands of copies. Some say the popularity of his one hundred and fifty volumes led him to outsell a certain Mr Dickens. Stewart McCartney, under the Timb's title of Popular Errors Explained has created a new book, capturing the zeal and enthusiasm of the original, to be 'agreeable, by way of abstract and anecdote so as to become an advantageous and amusing guest at any intellectual fireside.' The book has completely new material - around 200 or so 'popular errors' from science and literature, history, sport, popular culture and so on. Each entry will have that eyebrow raising 'I didn't know that!' or 'Surely that cannot be true!' feel. Every one will explode a commonly held misbelief.
The Book of Cheese
EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE? This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.