A reading book charting Millers path from sophisticated Manhattanite and dealmaker to goat midwife and farmhand in back-country Vermont to successful cheesemaker. Eight recipes from the author and top food personalities such as Mark Bittman and Jean-Georges Vongerichten.Angela Miller is a prominent literary agent in New York City. After her marriage became strained, her job too stressful, and the social whirl on Shelter Island unsatisfying, she and her husband decided to buy Condsider Bardwell Farm in Vermont and become cheesemakers (all while maintaining their New York jobs and lives). What started as a weekend hobby with six girls (as she calls her goats) developed into a passion and a culinary and media phenomenon. Miller andher farm have been written up in The Boston Globe, The New York Times, the Daily News, Travel and Leisure, Condé Nast Traveler, Martha Stewart Living, and many other national publications, and her cheeses are featured on the menus ofsome of the finest restaurants in the country, including French Laundry, Per Se, Daniel, and Jean Georges. They have also won several prestigious awards from the American Cheese Society including Third Place Overall for the aged Rupert cow's milk cheese in 2009 (out of 1,300 cheeses). Read her blog at considerbardwellfarm.com and follow her on Facebook/ConsiderBardwellFarm and on Twitter/considercheese. Ralph Gardener Jr. is a frequent contributor to The New YorkTimes, New York Magazine, and The New York Observer.
- ISBN: 978-0-470-39833-3
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Páginas: 304
- Fecha Publicación: 29/04/2010
- Nº Volúmenes: 1
- Idioma: Inglés