NYU’s Fales Library Celebrates “American Cheeses,” New Book by Clark Wolf, On Dec. 3


Fales Library, will celebrate the publication of the new book by food and restaurant consultant Clark Wolf, American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them, on Wednesday, December 3, at 4 p.m., third floor, NYU Bobst Library, 70 Washington Square South. It is free and open to the public. RSVP to 212.992.9018 or rsvp.bobst@nyu.edu

New York University’s Fales Library, the home of one of the nation’s largest and most prestigious archives in food studies, will celebrate the publication of the new book by food and restaurant consultant Clark Wolf, American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them (Simon and Schuster), on Wednesday, December 3, at 4 p.m. The event takes place at Fales, on the third floor of the NYU Bobst Library, 70 Washington Square South. It is free and open to the public. RSVP to 212.992.9018 or rsvp.bobst@nyu.edu. This celebration is co-hosted by Carol A. Mandel, dean of the NYU Division of Libraries, and Marion Nestle, Paulette Goddard Professor of Nutrition and Food Studies at NYU.

In American Cheeses, Wolf gives an in-depth look at the art and craft of cheese across the United States and documents in words and beautiful black-and-white photographs the story of the talented and committed women and men who create these cheeses. He shares his expertise on how cheese is made, how to store it, and how to serve and enjoy it.

He also explores the cheese-making communities throughout the country, discussing what cheeses are specific to certain regions of the U.S. Recipes that showcase the best cheeses of each area are also provided.

Wolf is the founder of Clark Wolf Company, the food, restaurant, and hospitality consulting firm. In 1976, he ran a little cheese shop at the base of Nob Hill in San Francisco. In 1980, he became the manager of the San Francisco branch of the legendary Oakville Grocery. Cheese is still his passion.

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