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Magazine F: Cheese Issue 2

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Magazine F is a food documentary magazine which focuses on one ingredient per issue. The magazine explores how each ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.

The magazine originates in Korea, where it is published roughly 6 times a year. But as part of its quest to examine the use of foods worldwide, it features information on many locations, traditions, cooks, and producers.

This issue on cheese, for example, compares production styles by contrasting traditional artisan methods in Somerset, England and Laguiole, France with modern artisan practice in Normandy, mass production in California, and a blend of all three in Caserta, Italy. Chef features include Sébastian Bras, David Breeden and a variety of cheese artisans and cheesemongers are briefly profiled. Should you be so inclined, there's even a recipe for giving your favorite cheese the melty quality of a the processed singles used on so many cheeseburgers.

Adventurous but serious.

Paperback. Color photographs throughout.  

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