{"product_id":"magazine-f-cheese-issue-3","title":"Magazine F: Cheese Issue 2","description":"\u003cp\u003e\u003cem\u003eMagazine F\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eAdventurous but serious.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.  \u003c\/p\u003e","brand":"Kitchen Arts \u0026 Letters","offers":[{"title":"Default Title","offer_id":41531283374213,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/MagazineF_2_Cover.jpg?v=1772214633","url":"https:\/\/www.kitchenartsandletters.com\/products\/magazine-f-cheese-issue-3","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}