The World Encyclopedia of Cheese [Hardcover]

Juliet Harbutt (Author)

Book Description

Publication Date: May 1, 1998

A fully illustrated reference guide to the cheeses of the world, with 100 classic and contemporary recipes.

Product Details

• Hardcover: 256 pages
• Publisher: Anness (May 1, 1998)
• Language: English
• ISBN-10: 1859676154
• ISBN-13: 978-1859676158
• Product Dimensions: 11.9 x 9.1 x 1 inches
• Shipping Weight: 3.5 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,197,645 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

64 of 69 people found the following review helpful:

5.0 out of 5 stars A very clear reference on cheese with excellent recipes., April 11, 1999

By A Customer

This review is from: The World Encyclopedia of Cheese (Hardcover)

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.

38 of 40 people found the following review helpful:

3.0 out of 5 stars Lovely but Limited, June 3, 2003

By A Customer

This review is from: The World Encyclopedia of Cheese (Hardcover)

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.

4.0 out of 5 stars Great book, July 23, 2011

By 

SolomonG - See all my reviews

Amazon Verified Purchase

This review is from: The World Encyclopedia of Cheese (Paperback)

If you love cheese then you need to get this book. It has great descriptions of many different types of cheeses. In addition, it contains some great recipes.