The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table
“[Thorpe] zips engagingly from tasting notes and the best makers to the aging process. Through Thorpe’s eyes, readers will truly behold the power of cheese.” (Town & Country)“[The Cheese Chronicles]’s overall scope, humor, and affection will both entertain and educate its audience. Recommended for foodies, especially those with a passion for cheese.” (Library Journal)“Liz’s knowledge of cheese has been invaluable to us at The French Laundry and Per Se. Whether working with our chefs or teaching classes to our staff, her passion is contagious and has helped us to elevate our cheese program through the years. (Thomas Keller, Chef, The French Laundry and Per Se)“The Cheese Chronicles does more than just introduce us to America’s rediscovered culinary frontier--it offers everyone from novice to affineur an informative and unconventional context for what can only be described as a revolution in cheese.” (Dan Barber, Executive Chef and co-owner, Blue Hill at Stone Barns)