The Cheese Plate (Hardcover)

by Max McCalman (Author), David Gibbons (Author) "THROUGHOUT HISTORY, cheese has been a staple food of the masses, their best-if not their only-source of protein..." (more)
Key Phrases: recommended pairings, similar cheeses, superior cheeses, Loire Valley, Vermont Shepherd, United States (more...)

Editorial Reviews

Amazon.com Review
Thanks to increased exposure to the world's finest cheeses, Americans are finally learning to love and appreciate this versatile food. But how to enjoy cheese at home? Max McCalman, maître fromager at Manhattan's three-star Picholine restaurant, provides real help. The Cheese Plate, written with David Gibbons, offers introduction to the world's cheese repertoires, cheese manufacturing and finishing methods, how to choose cheese and pair it with wine and other foods, and more--all of which is sensibly and accessibly presented. Without attempting a comprehensive investigation, McCalman nonetheless touches all the necessary bases, providing just the right blend of fundamental and sophisticated counsel.

Beginning with chapters that explore cheese creation--a fascinating partnership of animal, terroir (place of origin), and skills honed over the millennia--the book then provides succinct buying, storing, and serving advice. (Buying rule No. 1: cultivate a cheese monger.) Here and throughout, McCalman offers a wealth of diverse investigations like the Seven Degrees of Ripeness (1, too young; 4, peak; 7, "fuggedaboudit") and Is Shrink-Wrapping Bad for Cheese? (yes, cheese must breath); he also provides informative asides on cheese makers like Britain's famed Neal's Yard Dairy, plus cheese-plate blueprints for breakfast, lunch, and dinner. A final section profiles McCalman's favorite cheeses, country by country. With color photos, a glossary, and list of resources, the book is an exemplary place to begin or further a cheese-at-home education. --Arthur Boehm

From Publishers Weekly
Max McCalman, maetre fromager at New York's Picholine and Artisanal restaurants, with writer David Gibbons, has prepared The Cheese Plate as an introduction to world-class cheeses. McCalman offers a brief overview then points the way toward profiles of various producers, discussions of how the various cheeses are made, how to store, unwrap, serve, what's good and what's not, pairings for tastings, tips and arcana. Susan Salinger's 55 full-color photographs enrich this presentation.
Copyright 2002 Cahners Business Information, Inc.

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Product Details

• Hardcover: 240 pages
• Publisher: Clarkson Potter (March 5, 2002)
• Language: English
• ISBN-10: 0609604961
• ISBN-13: 978-0609604960
• Product Dimensions: 10.1 x 7.6 x 0.9 inches
• Shipping Weight: 2.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars See all reviews (13 customer reviews)
• Amazon.com Sales Rank: #133,219 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

62 of 65 people found the following review helpful:

5.0 out of 5 stars Perfect Aid to All Levels of Fromager, April 17, 2002

By	rodboomboom (Dearborn, Michigan United States) - See all my reviews (TOP 50 REVIEWER)

Masterpiece of a work on cheese. Eight sections guide one through about all there is to know about the subject from a maitre fromager, cheese master.

The sections begin with a history of the subject, then proceeding into a needful discussion of the difference between "artisanal" (handmade) versus "process" cheeses. Chapter Three breaksdown the steps in cheese making.

Chapter Four is a most profitable read, How to buy, store and serve various kinds of cheeses. Neat features here are "How Much? Per-Person Serving" Calculator and "How to Detach A Stuck Wrapper."

Section Five gets us where we want to grow, Tasting. It is remarkably similar to wine tasting, with descriptors such as color, modifiers, density, texture, flavor, and subjective elements.

Chapters Six and Seven are the meat of the book: Cheese Pairings and The Cheese Course. Here we learn to put all learned to use at the menu stage, be it appetizer, last course, or whole course itself. Here are practical suggestions with different settings and differing levels of expertise suggested.

Finally, a tour of the world of cheese, country by country with the author's assessment provided. What I really appreciate here is the addition of "Recommended Pairings" and "Similar Cheeses" .

This well done book will enhance anyone's delving into the world of fromage, with this expert guide moving us into new areas of exploration.

15 of 15 people found the following review helpful:

5.0 out of 5 stars Sumptuous Book, September 10, 2005

By	Stephen O. Mcallister "Steve McAllister" - See all my reviews (REAL NAME)

This is a beautiful book full of very useful information, like pairing wines with cheese and how to choose cheeses for a tasting party, and georgeous color photography. This is not a cheese finder, it's a book on how to enjoy cheese. Paired with the Cheese Primer by Steven Jenkins, the cheese neophite will have all the information needed for enjoying the world cheeses.

19 of 20 people found the following review helpful:

5.0 out of 5 stars The Best Cheese Book In Print, April 11, 2002

By	tim smith "[e-mail]" (New Jersey,USA) - See all my reviews

What I loved about this book is that it takes an in-depth approach to cheese as opposed to the encyclopedia method. From this book you will learn more about how cheese is made, the factors that the raw materials (milk) will effect the quality of the cheese, along with the rather difficult question of wine and cheese parings. The other nice factor is that it is written in such a matter-of-fact way that it is a pleasure to read.