Books

Cheeses of the World
One-dish Meals
Book of Coffee
Weekend Chef: A New Approach to Everyday Cooking
Nutrients A-Z: A User's Guide to Foods, Herbs, Vitamins, Minerals and Supplements
Flexible Fare: Personalise Recipes with Countless Variations
Tapas Fantasticas: Appetizers with a Spanish Flair
The Complete Cocktail Guide
The Complete Wine Course
Great Bakes, No Eggs
Contemporary Caribbean Cooking
Zest: the Very Best Citrus Recipes: The Very Best Citrus Recipes
Classic Cajun
Classic Italian
Classic Dishes of Decades Past: The Cookbook of Nostalgic House Favorites
The Fruit Cookbook
The Healthy Heart Cookbook: Indulge Your Palate - Improve Your Health
Low Carbohydrate Cooking for Health (Kitchen Doctor S.)
Piece of Cake
High Vitality Cooking for Health (Kitchen Doctor S.)
Slow Cooking: In Crockpot, Slow Cooker, Oven and Multi-cooker (Nitty Gritty Cookbooks S.)
Farmers' Market Round-the-seasons Cookbook
The Complete Guide to Wines and Wine Drinking
Best-ever Cookie Book
Age-defying Cooking for Health

Cheese: A Connoisseur's Guide to the World's Best

Average customer rating:

Good Reference
Cheese Maven's Choice
... and then came the Book of Cheese
A Course on Cheese
Remarkable! Essential for Anyone Interested in Cheese

Cheese: A Connoisseur's Guide to the World's Best
Max Mccalman , and David Gibbons
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover

Cheese & Dairy | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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Similar Items:

The Cheese Plate
Cheese Primer
The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses
Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine)
Cheeses Of The World: A Season by Season Guide To Buying, Storing and Serving

ASIN: 1400050340
Release Date: 2005-08-30

Book Description

Filled with indispensable information from America’s foremost authority, Max McCalman, Cheese: A Connoisseur’s Guide to the World’s Best is your road map to exploring the world of fine cheese. As the maître fromager at New York’s acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed The Cheese Plate, McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the world’s best cheeses—and only the best—complete with all the practical information you could need and all the fascinating details you could want.

An incredible variety of real cheeses from around the world—including right here in the United States—are becoming more widely available. From distinguished Cabrales to oozing Reblochon and buttery Fontina d’Aosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Cheese is the ultimate guide to doing just that. Profiles of the cheeses include not only McCalman’s evocative descriptions but fascinating information on how each cheese is made, who the best producers are, similar cheeses to seek out, and even tips on what time of year the cheese is at its peak, how to store it, and how to serve it for maximum enjoyment.

Of course, wine is cheese’s favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese.

From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the world’s cheesemakers have to offer.

Customer Reviews:

Good Reference.......2007-01-12

This my second cheese book. My first one, "Cheese Primer" didn't list many of the cheeses our local gourmet store carries. This does, and then some. I don't always agree with his ratings, but the descriptions are accurate. Best read if you already know something about cheese and want to expand your horizons.

Cheese Maven's Choice.......2007-01-04

Cheese is not only my profession, it is my passion. I have a large collection of books about cheese. "Cheese: A Connoisseur's Guide to the World's Best" is an excellent reference, and the perfect complement to McCalman's "The Cheese Plate." Although less comprehensive than the classic "Cheese Primer" by Steven Jenkins, I find McCalman's guide, with its luscious photos, truely a "connoisseur's guide" rather than an encyclopedia. Unfortunately, the majority of the world-class cheeses that McCalman so beautifully depicts and describes, are not widely available throughout the US. What a shame!

... and then came the Book of Cheese.......2006-06-25

From Quebec's Chaput Vacherin Mont d'Or to Ireland's Ardrahan and Roomano of Holland to Switzerland's Sbrinz, Cheese - A Connoisseur's Guide to the World's Best by Max McCalman and David Gibbons is a sumptuous feast for mind and eye to 200 of the world's finest cheeses. Listen to what McCalman has to say about Epoisses - "the King of Cheeses" - "Take it out of the fridge, put it on a plate, wait for it to turn meltingly soft and alluring, then cut in and enjoy the beautiful essence of controlled milk spoilage." No wonder this book has become my guide when seeking out a new world of artisanal cheese to explore!

Several suggestions in a new edition -

(1)a description of the 100 point scale used in rating cheeses would be interesting and informative, and would be helpful in making the ratings appear less arbitrary and
(2)a reference list to other informative and authoritative books on cheese consulted by the authors in preparing the book or of potential interest to readers.

A Course on Cheese.......2006-06-01

I love a good piece of stinky cheese. I enjoy taking it out of the fridge and letting its nasty old stank peel the paint off my walls, knockout my cat, and make the local children cry. It's how you know you gots yerself sum quality cheese right there.

Unfortuneatly, I must admit, my cheese knowledge is limited to about, oh, whatever I might have picked up from a cookbook or Food Network. Thank heavens for Max McCalman, may chiors sing his spoiled milk praises! For those who don't really know this guy, he is the man and fromager (cheese brainiac) who pretty much single handedly spearheaded the idea of presenting true artisinal cheeses, cheese courses, and giving cheese the kind of credit we give to wine here in America. He has become well known for his work in the New York restaurants Picholine and Artisinal, and luckilly for those of us not living shibby in New York, has gone out of his way to create a wonderful guide to the best of the best in his second book, Cheese: A Connoisseur's Guide to the World's Best.

While McCalman's first book, The Cheese Plate, co-authored by David Gibbons, was a chic everyperson's guide to wine and cheese pairings, Cheese simply gives us 200 of the world's best cheeses. Listed in alphabetical order, each cheese is described beautifully and concisely noting where it is produced, how it is produced, how best to enjoy it, and the underlying flavors you should expect when experiencing it. I use the word experience, because after trying some of these selections, it really is the only appropriate word that the English language can offer me. McCalman also goes ahead to offer with each cheese a variety of different wines (red, white, and blush) and even some sparkling wines that should help you wow your party guests' palates.

McCalman, also understanding our blind kitten approach to cheese, also guides you through various aspects of cheese. Early chapters deal with how to select, store, prepare, serve various kinds of cheese. Later on we are given a thurough lesson on how to pair cheese with various breads, fruits, and nuts, or how to simply lay back and enjoy a piece unmolested by any other food. Basics for how to create and serve a cheese course or a cheese tasting party will inspire you to host your own (I know I plan to have a truly stinky one shortly!). Lastly, of course, an extensive, though maybe a bit too much so, course on how to pair wine and cheese. The watchful and caring teacher, he does this in a simple, plainspoken manner, allowing any reader to understand not only how to preform each task, but the why behind it as well.

I have to say, I would not have discovered my love of Lancaster, my passion for Prattigauer, my desire for Doddington, and how I give resounding praise to Roaring 40's Blue!

Overall, I give Cheese a 5 out of 5. This book is a wonderful addition to any food lover's bookshelf. It's susinct, informative, and covers a wide variety of cheeses you can find from California to Italy.

Remarkable! Essential for Anyone Interested in Cheese.......2006-06-01

This book, written by one of America's foremost authorities on cheese, is remarkable. The material is well researched, the photographs are stunning, and the recommendations are top notch. Particularly important are the wine pairings, which are insightful and very useful. Like McCalman's "The Cheese Plate," this book looks as elegant as a coffee table book, however it contains a wealth of information valuable to any cheese enthusiast.

The Cheese and the Worms: The Cosmos of a Sixteenth-Century Miller

Average customer rating:

A rare view into the mind of a 16th century miller
Microhistory of the masses
Well written, fascinating tale
Keep this book in mind
Groundbreaking historiographical analysis...

The Cheese and the Worms: The Cosmos of a Sixteenth-Century Miller
Carlo Ginzburg
Manufacturer: The Johns Hopkins University Press
ProductGroup: Book
Binding: Paperback

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The Return of Martin Guerre
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ASIN: 0801843871

Book Description

"A wonderful book... Ginzburg is a historian with an insatiable curiosity, who pursues even the faintest of clues with all the zest of a born detective until every fragment of evidence can be fitted into place." -- New York Review of Books

Customer Reviews:

A rare view into the mind of a 16th century miller.......2007-05-30

It is rare that we can see how common people thought 500+ years ago (another source is the Icelandic Sagas). This book shows that books were read by common people, not just the leaders. In this case, this miller got into a lot of trouble by reading. Lets hope that our current freedom of thought is not restricted in the future.

Microhistory of the masses.......2004-12-13

Borne of the microhistory genre, "The Cheese and the Worms" provides a glimpse into the life of a miller in medieval Italy. No ordinary miller is 'Menocchio', however, as he is inquisitioned for his radical religious philosophies. In a time and place where Catholicism was undoubtedly the religion of Europe, Menocchio harbored unique ideas about religious doctrine, the teachings of the Catholic Church, and man's purpose. Although some of his many ideas contradict others that he had, he was well-read and surprisingly well-educated for a man of his station. As Ginzburg says, though, we must look to the Protestant Reformation and the invention of the printing press as being major catalysts for such learning and religious evolution. Within the microhistory genre, "The Cheese and the Worms" is most fascinating when we ask the question: Was this an isolated phenonmenon or was this a reflection of many people's views? The answer, I suppose, lies with Menocchio, but there is still much to be gleaned from this book.

Well written, fascinating tale.......2002-05-13

Description of a miller with an intresting ('modern') cosmological belief whose rebellion in thought is prosecuted by the Taliban of that time, the Roman Catholic Church. Forced to explain his nonAristotelian views (and, if Ginzburg is telling the truth, he responded extremely well to the inquisitors' questions!), the miller outwits his arrogant, narrow-minded judges and so wins the reward of torture and imprisonment, losing his wife, family, everything in the end. Galileo, who had a higher social position and powerful protectors, suffered no worse than house arrest, in comparison.

Keep this book in mind.......2002-03-04

Anytime you want to tell yourself that the Catholic Church isn't that bad, just keep this book in mind. It is just more proof that the church is the most corrupt institution in the history of time. . .with that in mind. The book is very interesting, it deals with the trial of a smart man at the time who was accused of heresy. So throughout the trial we begin to realize how well read this man is and how well he has developed his ideas. It is a good case study of the life of a common man in 1599.

Groundbreaking historiographical analysis..........2001-09-19

Having read the reviews already listed here, I believe the one major facet of this book has been downplayed. Dr. Ginzburg's approach is to utilize and interesting story scraped from the otherwise monotonous and one-sides Inquisitorial records from the Roman Inquisition. What is most important about this book, is that it demonstrates a separation of culture, call it "high" culture and "low" or "peasant" culture. We follow the great thinkers of the past two millenia from grade school through graduate studies, never fully attempt to delve into a concurrently extant peasant "history of ideas." What Dr. Ginzburg has displayed through this fascinating yet sad tale is that the great thinkers we know of, i.e., Augustine, Aquinas, Occam, Galileo, etc., are a representation of a literate educated class which by no means excludes a secondary ideology which flourished mostly thorugh an oral culture. Dr. Ginzburg seeks merely to bring our attention to this fact and more or less demonstrate the wealth of knowledge and study that has yet to be done in light of the fact. Menochio merely highlights the existance of long standing ideas which otherwise would have been lost to history were it not for "high" society's interest in synchretism. This book is therefore an eye-opener to anyone who believes that the great thinkers speak for everyone and that only they should be reserved for study.

The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses

Average customer rating:

good, to an extent...
Great Guide
a cheese lover's delight
I love cheese!
The Cheat-Sheet for Cheese Lovers

The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses
Rob Kaufelt
Manufacturer: Broadway
ProductGroup: Book
Binding: Paperback

Cheese & Dairy | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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Similar Items:

Cheese Primer
The Cheese Plate
Atlas of American Artisan Cheese
Cheese: A Connoisseur's Guide to the World's Best
Andrea Robinson's 2007 Wine Buying Guide for Everyone (Andrea Immer Robinson's Wine Buying Guide for Everyone)

ASIN: 0767921305
Release Date: 2006-10-03

Book Description

Rob Kaufelt, cheese purveyor to American’s top restaurants and owner of Murray’s Cheese—named the world’s best cheese store by Forbes magazine—guides us through the bewildering variety of cheeses available today in this entertaining and indispensable guide featuring:

*Descriptions of more than 300 cheeses from across America and around the world, including what to drink with each

*Suggested accompaniments for all the different styles and types of cheeses

*How to arrange cheese plates for dressed-up dinners or casual cheese tastings

*The best cheeses to serve before a meal, with a salad, or for a gooey grilled cheese sandwich

*Must-have lists: The Ten Most Intimidating Cheeses, Sexiest Cheeses, Cheeses to Eat Before You Die

*Answers to the most frequently asked questions about cheese

Customer Reviews:

good, to an extent..........2007-03-10

but unfortunately, most of the cheeses I tried to look up were not among the more than 300 described here. I gave this to my brother as a gift and we took it along to the local Central Market in Dallas. Most of the cheeses we were interested in couldn't be found in the book. Recommended, but with reservations - the descriptions of the cheeses that are actually in the book are truly mouth-watering.

Great Guide.......2007-02-01

I gave this book as a Christmas gift after seeing Rob Kaufelt on Martha Stewart. The handbook was very interesting and the recipients loved it. Fun for those who love cheese and may be visiting the shop in NYC.

a cheese lover's delight.......2006-11-07

The Murray's Cheese Handbook by Rob Kaufelt and Liz Thorpe is just like the cheeses described in their book: easy to enjoy, simple yet with depth, and something that you will want to revisit again and again.

I love cheese!.......2006-11-07

As a self-proclaimed cheese-lover, I make sure to purchase only the best products the cheese world has to offer. Once adrift in a sea of milk types and confusing terms, I have now found a bastian of relief in The Murray's Cheese Handbook. THE source for all things lactic, The Murray's Cheese Handbook is a witty, colorful expose that has brought me endless help and guidance.

The Cheat-Sheet for Cheese Lovers.......2006-10-17

Murray's Cheese Handbook tells us cheese lovers what we have always wanted to know; What are the most fabulous, sexiest, to-die-for, delicious cheeses in the world (that we must eat immediately!)? This book is like sitting down, one-on-one, with Rob Kaufelt and Liz Thorpe. They give us all the quick tips it has taken them years of experience to accumulate. Read this book, and you'll make all your friends think you're the hippest cheese genious around.

Average customer rating:

Comprehensive and useful
Lovely but Limited
Cheese saves the day
A very clear reference on cheese with excellent recipes.

The World Encyclopedia of Cheese
Juliet Harbutt , and Roz Denny
Manufacturer: Lorenz Books
ProductGroup: Book
Binding: Hardcover

Cheese & Dairy | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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Similar Items:

Wine with Food
Cheeses of the World
Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine)
The Oxford Companion to Wine, 3rd Edition
Cheese Primer

ASIN: 1859676154

Book Description

Cheese is a vital component of the diets of people all over the world. With the recent revival of interest in traditional cheese making methods and the nurturing of rare breeds of cattle, there is now an even greater number of varieties to discover and appreciate than ever before. this all-encompassing guide to cheese provides all the necessary information on how to buy cheese, Prepare it for eating and cooking, serve it and store it. Over 500 color photographs illustrate the recipes, which range from hearty Mexican Tacos to elegant Mozzarella in Carouse, chicken Cordon Bleu to Velvety Cheesecake. Cheese lovers everywhere will find this combination of reference and recipe book a necessary addition to their kitchen library.

Customer Reviews:

Comprehensive and useful.......2003-06-18

I love cheese and I have always been curious to try new varieties, but I have never had the necessary information about the manufacturing process, different types, etc. to thoroughly enjoy and understand what I was eating.
So I was very pleased with this very good book about the cheeses of the world, which gives a detailed presentation organized by countries famous for their cheeses: France, Italy, England, Spain, Germany, Greece, Mexico, USA, Australia, New Zealand, etc.
Also, there is a lot of information about varieteis of cheese, how they are made, " secrets", how to combine them with wine, and how to make a perfect cheese plate.

It is meant for the ones who would like to get acquainted in this area, as well as for the 'cheese junkies' who want to know what else the world offers to taste. At the end there is a special chapter with cheese recipes for snacks, salads, pastries, desserts, a very interesting and inspiring chapter for cheese-based dishes.
There is only one suggestion I can make regarding this book: it would have been more interesting if each cheese denomination and description would have been accompanied by a map of the country and the location of the area where the cheese comes from.

Nevertheless, this is a great book that should be on every cheese-lovers shelf; every time you open it, you'll discover that there is something you haven't tried yet and you should.

Buy this book and take time to enjoy it!

Lovely but Limited.......2003-06-03

This book is very pretty, and does contain some interesting information, but I was disappointed by the amount of space given over to recipes, many of which are unappetizing, and some of which are just plain silly (why would I buy this big, gorgeous book just to learn how to make a cheese omelette or Welsh Rarebit -- broiled cheese on toast??? come on...) I was hoping for more of a true "Encyclopedia," but the entries for several of the countries were quite limited. I found that many of my favorite cheeses were missing, and some of the information was less than reliable (I was particularly dismayed by the book's claim that Alsatian Munster "is also produced in the USA, where it is known as Muenster" -- anyone who expects these two cheeses to be the same is in for a big disappointment). I will admit, the pictures are wonderful, but if you're looking for something truly encyclopedic in its scope and range, this book will be a let-down.

Cheese saves the day.......2002-12-04

Cheese has been something of a passion of mine for the last few decades and this incredible guide was recommended by my friend Antony, who is a professional cheese-cutter.
I has all the favourites here Stilton, Chedder, Parmigiano, etc. and quite a few that i have never heard before, like the goat's cheese Fern Britten, and yak's milk variety Jamieolivertwat derived from Mongolia. It makes one hungry just seeing the descriptions and yearn for a scratch and sniff version! enjoy!!

A very clear reference on cheese with excellent recipes........1999-04-12

My firm has had the pleasure of promoting some of the world's finest cheeses: Parmigiano-Reggiano, Stilton, and some excellent cheeses from Vermont. I have purchased many books on cheese and have tasted dozens of different cheeses. So you can imagine how pleased I was to find this book.

When I purchased it I was pleasantly surprised, as not all authors get the complete facts or seem to get their information from only one or two sources. However Juliet Harbutt has done her homework on this book. It clearly explains the cheesemaking process in a manner easily understood by almost anyone. She manages to bring some technical aspects, such as what happens to fat molecules during the cheesemaking process, to an understandable level. Ms Harbutt also gives clear descriptions of various cheeses from around the world.

In addition, Roz Denny has created some fabulous recipes to accompany the cheeses you will find in this book. Mouth watering photos, and the recipes are good, too!

There are several great books about cheese on the market. Some cover more cheeses, some are technical, but if you are serious about cheese this is one book that needs to be on your shelf. It will help round out your knowledge of this wonderful food.

Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine)

Average customer rating:

Need to know about cheese?

Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine)
Roland Barthelemy , and Arnaud Sperat-Czar
Manufacturer: Hachette Illustrated
ProductGroup: Book
Binding: Paperback

Cheese & Dairy | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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Similar Items:

Cheese: A Connoisseur's Guide to the World's Best
The Cheese Companion: A Connoisseurs Guide (Connoisseur's Guides)
Cheese Primer
Cheeses Of The World: A Season by Season Guide To Buying, Storing and Serving
The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses

ASIN: 1844301516

Book Description

An indispensable guide to selecting, tasting, and serving cheese—with 1,200 varieties classed by family and every entry rich in information. They come from around the world and range from Italian asiago to Spanish idiazabal (a ewe’s milk cheese), from Dutch Gouda to the increasingly rare French Grataron d’Arèches—a soft-pressed, washed-rind, goat’s milk cheese that’s made by only three producers. There are veined British stiltons, double and triple cream Brillat-Savarins, and smoky provolones. Plus, Roland Barthélmy, one of the most prestigious cheese specialists in France, reveals his 100 favorites.

Customer Reviews:

Need to know about cheese?.......2007-04-07

This is a great book. I am in culinary arts school and I've used this quite a bit in school. It's also a good book if you just want to learn more about cheese and you love cheese.

Cheeses Of The World: A Season by Season Guide To Buying, Storing and Serving

Average customer rating:

Cheeses of the World
all about cheeses with great color photos

Cheeses Of The World: A Season by Season Guide To Buying, Storing and Serving
Arnaud Sperat-Czar
Manufacturer: Hachette Illustrated UK
ProductGroup: Book
Binding: Hardcover

Cheese & Dairy | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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Similar Items:

Cheese: A Connoisseur's Guide to the World's Best
The Cheese Companion: A Connoisseurs Guide (Connoisseur's Guides)
Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine)
The Cheese Plate
Cheeses of the World

ASIN: 184430115X

Customer Reviews:

Cheeses of the World.......2006-02-24

I really love this book, it has all the information that I was wanting and much more. Great photo's and loads of info on all the cheeses of the world.

all about cheeses with great color photos.......2004-10-29

Numerous cheeses are dealt with according to the season when they are made, with mention of why the particular season is the right time. The four major sections contain general material and information on the specific cheeses of the season. Color photographs of varying sizes from double-page and full-page to smaller complement the entertaining and informative text. The photographs of particular cheeses are not only appealing, but also make for a useful illustrated buying guide. Back matter includes a section on "1,200 cheeses from around the world" where the countless cheeses are grouped by family--e. g., The Chaource family, The Parmesan family. The majority of the cheeses are French, with cheeses from other European countries included also. Barthelemy is a cheese supplier who also has a hand in the ripening of cheeses. Sperat-Czar is editor-in-chief of the magazine "L'Amateur de Fromage." The photos are taken by photographers with backgrounds in high-quality, glossy general-interest and gastronomic magazines. "Cheeses of the World" is a work of an encyclopedic range with a focus on the enjoyment of cheese and background such as the making of cheese which can add to this enjoyment. Anyone from the long-time cheese lover to novice will learn something from it and consult it regularly as a guide in exploring the world of cheeses.

Raclette: The Insider's Guide to the Secret World of Raclette Dining

Average customer rating:

Raclette: The Insider's Guide to the Secret World of Raclette Dining
Jennifer Olscher , and Jens Olscher
Manufacturer: Raclette Australia
ProductGroup: Book
Binding: Hardcover

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Raclette (Quick & Easy)
Swissmar KF-77041 Gourmet 8-Person Raclette Grill, Black

ASIN: 0980334306
Release Date: 2007-03-30

Product Description

Raclette is not only the name of a cheese but also a meal originating in Switzerland. In addition to this it is also a special appliance that allows entertaining your dinner guests right there at the dining table as well as the style of cooking with this appliance. While Europeans have embraced this style of dining for a few decades already, the rest of the world has so far been unable to find their way through the cloud of mystery surrounding raclette. The Insider's Guide to the Secret World of Raclette Dining is the first book in English to allow its readers to delve into the world beyond the cheese platter and discover the delicious world of melted cheese meals that you and your guests create directly at the dining table. As raclette is somewhat similar in style to fondue, the other great Swiss cheese dish, the novice will ask herself why raclette has remained a secret for over 500 years while fondue had its great breakthrough in the 1970's. This book explains it all, including the current struggles within Switzerland whether raclette shall remain a secret by restricting the name to a special cheese produced in the Swiss canton of Valais. Tips on how to make your next raclette party a resounding success and a fun occasion that everyone will remember round off the first part of this book. The second part consists of the recipe section and is full of inspirational recipes that you really want to try. Packed with serving suggestions and which cheeses are ideal for raclette melting. Recipes included: Traditional Raclette, Mini-Hamburgers, Raclette a la Pizza, Camembert with Cranberries, Spinach filled Crepes plus many dessert options. Brilliantly composed with colour photographs for every recipe, the book is the ideal companion to the modern table top Raclette grill. Showcasing the various ways that you can enjoy raclette from the traditional Swiss style to the way the French or the Dutch like to serve it. There is nothing more satisfying than getting back to

The cheese book;: A definitive guide to the cheeses of the world, from fresh country cheeses to Cheddars and blues, Parmesan, Camembert and Brie, pungent ... ... and a collection of great cheese recipes

Average customer rating:

The cheese book;: A definitive guide to the cheeses of the world, from fresh country cheeses to Cheddars and blues, Parmesan, Camembert and Brie, pungent ... ... and a collection of great cheese recipes
Vivienne Marquis
Manufacturer: Simon and Schuster
ProductGroup: Book
Binding: Unknown Binding

General | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: B0007DNHQE

Average customer rating:

HIlarious, fully satisfying

The World's Largest Cheese
Christopher Cerf
Manufacturer: Doubleday
ProductGroup: Book
Binding: Hardcover

Customer Reviews:

HIlarious, fully satisfying.......2005-09-23

This opened my eyes that writing could be funny, and led me down the path to Woody Allen, Marx Brothers, Goon Shows, and Monty Python.

I'm about to go buy the three used copies that are available on Amazon to give to friends. They are people that need to learn "Telling Animals Apart," which this book will thankfully demonstrate.

Average customer rating:

Everyone who finds this on your coffee table will love to peruse it!
Homage to Fromage- Beautiful but Biased
Attractive coffee table book...
Great Book!
This is a magnificant narritive of fascinating porportion.

Cheeses of the World
Bernard Nantet , FranCoise Botkine , Ninette Lyon , and Jean Claude Ribaut
Manufacturer: Rizzoli International Publications
ProductGroup: Book
Binding: Hardcover

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ASIN: 0847815994
Release Date: 2005-10-11

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Reader beware: the photographs in Cheeses of the World are so gorgeous, you might be tempted to eat the page. If, however, you and the book survive that first delirious onslaught of full color Camemberts, Bries and Parmesans, there's plenty of food for thought to keep you entertained (if slightly hungry). Here is the complete history of some two hundred cheeses from thirty-seven different countries. Starting with antiquity, the book explores the evolution of cheese, how it developed and diversified, and how it is made--both the traditional and industrial methods of production.

Sections describe the history of cheese, the rules governing its production in the modern world, and how it's classified. Cheeses of the World then divides its remaining chapters into regions: Northern Europe, France, Central Europe, Lands of the Sun, and New Worlds. Each section discusses the particular cheeses native to that area, amply illustrated with photographs, reproductions, and drawings. This is the book for cheese lovers.

Book Description

Parmesan, Camembert, Edam, Gouda-- these cheeses enjoy worldwide reputations. But have you heard of Picodon, Pultost, Caerphilly, and Manchego? And do you know their flavor, their texture, or their origin?

Cheeses of the World, with its rich array of full-color illustrations, provides answers. Detailed portraits of some two hundred of the most famous cheeses from thirty-seven countries illustrate and describe each according to type, production method, and appearance. In addition, this book establishes a system of classification for more than seven hundred different kinds of cheeses.

Cheeses of the World explores, from antiquity until today, how the varieties of cheese developed and diversified. It takes the reader from some of the world's most beautiful pastures to the aromatic ripening cellars and caves, and explains the traditional and industrial methods of cheese making.

Gourmets, connoisseurs and amateurs alike will find Cheeses of the World, written and compiled by international cheese specialists, a synthesis of the many aspects of the delicacy known as cheese. Here, too, they will discover all the practical information needed to make discerning choices among the vast selection of cheese available today and to savor them for their full gastronomic value.

Customer Reviews:

Everyone who finds this on your coffee table will love to peruse it!.......2006-12-28

This is a large scale book fit for your coffee table. The photographs are gorgeous, with the ability to transport you to other times and place, as well as remind the reader where cheese comes from; place, animal, shepherd, makers. The text is quick and easy to read, as well as informative.

All types of cheese are covered ("Eight major families according to hardness and rind"), as well as geographical regions (Northern and Central Europe, France, "Lands of the Sun," (Italy, Spain, Portugal...) and "New Worlds" (US, Canada, Mexico...), along with their cheese history and cheese lore, including original packaging artwork. (You should expect no less from Rizzoli.)

However, it is somewhat dated (1993), especially considering the fact that we can all now find many previously-unavailable cheeses at stores like Trader Joe's and even Costco! (Heck, I recently found a Wensleydale with cranberry at Costco, a new one to me!) And in more metro areas such as New York City, one can find cheesemongers selling their own cheeses, as well as fabulous imports.

While a fully updated book of this magnitude would be splendid, it would also simply be too cumbersome to physically handle and enjoy, as it might hold 400+ pages and weigh about 10 pounds!! So accept this edition and enjoy it for what it is; an early 90's perspective on the wonderful world of cheese. And, look how far we've come!

Homage to Fromage- Beautiful but Biased.......2005-09-01

As a cheese lover, I was thrilled to see this gorgeous coffee table book. The photographs are mouth-watering and delectable for sure.
I was also pleased to see that the author gave due to some oft neglected cheeses, particularly my beloved Bulgarian kashkaval. Take it from me- as Eastern Europe (particularly Bulgaria and Romania) is integrated into Europe and becomes more economically developed, their cheeses will no longer be kept secret. I have travelled on food tours all over Europe and let me tell you, there are many delights to be discovered in that corner of Europe.
However, I found the book to show a callous anti-Turkish bias. Turkey is well-loved by knowledgable foodies, and her cheeses are well-regarded, if not so well publicized. There is a sharp and slightly salty braided Armenian cheese which is perfect with olives for breakfast. But the affront in this book is when the author identifies the delicious Turkish halloumi cheese as a CYPRIOT cheese! This is just a slap in the face. I can only hope it was an accident and not a deliberate slight, and yet there is little to no mention of Turkey at all in this book. This, when the Hittites of Anatolia were among the first to produce cheese!

So for the casual cheese lover, the book is a worthy purchase. But be aware that politics is sadly everywhere these days, even in books about cheese.

Attractive coffee table book..........2001-02-07

This is an attractive coffee table book. It is not as informative as I had hoped, though. The text is poorly written and just doesn't get into the depth I was looking for.

Great Book!.......1999-06-20

I laughed, I cried, I made cheese

This is a magnificant narritive of fascinating porportion........1999-06-11

Bernard Nanet, such a wonderful author. His book is so wonderfully told that it took all my self restraint to keep from eating the pages. His story telling skills are unmatched. The only person I know who knew half as much about cheese was my father who used to work on a dairy farm and he still didn't know as much as Bernard Nanet. This book completely blew me away. It is phenomenal.

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