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For anyone looking to expand their cheese knowledge, I highly recommend this book.
"Cheese: A Connoisseur's Guide to the World's Best" is an excellent reference, and the perfect complement to McCalman's "The Cheese Plate."
The material is well researched, the photographs are stunning, and the recommendations are top notch.
Very happy with the product, the service and responsiveness. The color is good. I would recommend this product for everyday use.Published 7 months ago by Jennifer Zeigler
It looks like a coffee table book, but it's actually one of the most valuable cheese reference books out there. Read morePublished 17 months ago by Kia Parks
I am currently studying for the American Cheese Society Certified Cheese Professional Exam and all of Max's books are my "go to" books when studying. Read morePublished 18 months ago by Marcella, the Cheesemonger
If you're looking for a primer or general purpose book then this is not for you. It spends aobut 10 pages talking about serving cheese and then the rest of the book talking about... Read morePublished 21 months ago by Shane
This is a book about cheese written like a text book from school, the kind you never really read. The knowledge is served to you as cold and tasteless like a plate of cardboard.Published 22 months ago by "Average" Joe
This is a coffee table book with gorgeous photographs of cheeses arranged alphabetically. It's not too wordy, which I appreciate, the function of it seems to be to get you to... Read morePublished on July 14, 2012 by Forrest Wilson
Amazing book just as described. packed and delivered as promised. Will use this book for yrs to come and a welcomed addition to the book shelf. Read morePublished on March 1, 2012 by Drew
I ordered this book because I love cheese and because I wanted to find out more about specific cheeses. It's well written and was well researched. Read morePublished on September 16, 2011 by A. Parys
This book is well written and illustrated and not at all the work of a cheese snob. The pairings of cheese and wine are really helpful, and the ratings of cheese offer an excellent... Read morePublished on February 17, 2010 by George S. Green