The Cheese Bible (Hardcover)

by Christian Teubner (Author), Heinrich Mair-Walburg (Author), Friedrich-Wilhelm Ehlert (Author)

Editorial Reviews

Product Description
What dish doesn't taste better with cheese? Whether it's a pizza or potato topping, a tasty addition to soups and salads, the main ingredient, or all by itself, cheese is a flavorful and versatile favorite. This delectable volume is the definitive sourcebook to what just might be the world's most popular food. From the first chapter, What Is Cheese?, to the comprehensive Cheese Glossary, to the detailed cooking techniques and scrumptious cuisine, The Cheese Bible provides a wealth of information on this irresistible favorite. Delicious recipes--both simple nibbles and elaborate guest impressers--show how cheese adds new excitement to almost any food. There's even a chapter on the classic combination: Cheese and Wine.

Product Details

• Hardcover: 256 pages
• Publisher: Studio (October 1, 1998)
• Language: English
• ISBN-10: 0670881295
• ISBN-13: 978-0670881291
• Product Dimensions: 11.9 x 9.2 x 0.9 inches
• Shipping Weight: 3.4 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #761,244 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

46 of 47 people found the following review helpful:

5.0 out of 5 stars A superb reference, September 17, 2000

By	M. J. Smith (Seattle, WA USA) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

As my two standard cheese reference books were in dire need of updating, I went in search of the perfect replacement. This is it. It's structure is an introduction to cheese making and regulation in general; followed by a cheese encyclopedia dealing with the making of a family of cheeses for which an astoundingly broad range of varients are described; this is followed by a chapter on buying, storing, cutting etc ... i.e. everything you need to know about handling cheese. This is followed by about 100 pages of recipes using cheese. The book is lavishly illustrated, enabling you to identify and check the quality of nearly all cheeses.

The structure of cheese families and their many variants makes it easy to relate the information about cheeses in general to the handcrafted cheeses available in your region. It contains the most comprehensive list of cheeses I have ever seen. There is an index in back for the encyclopedia and the cheese names are in boldface type, but it still my take a bit to find a cheese in which you are interested in the text.

The illustrations in addition to providing illustrations of a particular cheese often show the cheese in various stages of aging. This is of particular use for cheeses whose use changes with age or whose peak stage of aging is of limited duration.

This book may be intimidating to someone with no previous experience in cheeses outside the two or three American standards. But for anyone who has broadened their tastes into imported or handcrafted cheeses, this is a perfect volume.

23 of 24 people found the following review helpful:

5.0 out of 5 stars A cheese lover's dream book!, January 26, 2001

By	mirope "mirope" (Seattle, Washington) - See all my reviews (TOP 1000 REVIEWER)

I think that just about anything is better with cheese, so this book is right up my alley. Even if you aren't a cheese addict, you will find this book to be an interesting and useful resource. The book is divided into two basic parts: an encyclopedia of cheese types and recipes with cheese as a principal ingredient. The encyclopedia is amazingly thorough - both in the varieties of cheese discussed and in their analysis of the history and processes behind them. I particularly liked that the authors organized their presentation of cheeses into categories and subcategories of similar cheeses. Very useful. Also, it was nice that they included some of the more pedestrian cheese varities. Too often books like this focus exclusively on varities that are rare and exotic - these specialties are fun for special occassions and to read about, but they are frequently hard to find and not always practical for everyday cooking. Even though the recipes are not particularly flashy, they are well-designed to showcase special characteristics of the applicable cheeses. A lot of effort clearly went into this book, and it pays off. Oh, and lots of nice color pictures to browse through.

22 of 24 people found the following review helpful:

5.0 out of 5 stars First book I've seen to list Rougette cheese - The Best!, August 10, 1999

By A Customer

An excellent coverage of cheeses with beautiful, clear photographs of the cheeses and the great tempting recipes. I searched for years to locate Rougette cheese (my favorite) in books and on line and this book is the first to not only describe it but have a photo as well! (A bit more in depth info would be nice) An excellent book to own and a good complement to "The Cheese Companion" by Judy Ridgway.

p.s. I finally found and was able to order this cheese from Murray's Cheese Shop in N.Y.