by Steven Jenkins
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by Max McCalman
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The Cheese Companion: A Connoisseurs Guide (Connoisseur's Guides) by Judy Ridgway |
by Sharon Tyler Herbst
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The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses by Rob Kaufelt |
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Editorial Reviews
From Library Journal
After a short section devoted to the history of cheese and how it is made, this latest book from prolific food writer Ridgeway (International Vegetarian Cooking, Crossing, 1997) becomes a directory consisting of profiles of over 100 different cheeses. Entries vary in length from one to three pages and provide information on each cheese's name, origin, characteristics, variations, and serving suggestions. Each entry also offers a clever "cheese wheel" symbol indicating the type of milk used in creating the cheese, its maturity period, its pungency, and suggestions of wines to serve as accompaniment. While this work does include a few recipes, serious cooks will gravitate more toward Christian Teubner's The Cheese Bible (Penguin Studio, 1998) or Julie Harbutt's The World Encyclopedia of Cheese (Lorenz, 1998), which focus more on cooking with cheese. Ridgeway's book is perfect for patrons who need practical information about the stuff itself. Recommended for medium to large public libraries.AJohn Charles, Scottsdale P.L., AZ
Copyright 1999 Reed Business Information, Inc.
After a short section devoted to the history of cheese and how it is made, this latest book from prolific food writer Ridgeway (International Vegetarian Cooking, Crossing, 1997) becomes a directory consisting of profiles of over 100 different cheeses. Entries vary in length from one to three pages and provide information on each cheese's name, origin, characteristics, variations, and serving suggestions. Each entry also offers a clever "cheese wheel" symbol indicating the type of milk used in creating the cheese, its maturity period, its pungency, and suggestions of wines to serve as accompaniment. While this work does include a few recipes, serious cooks will gravitate more toward Christian Teubner's The Cheese Bible (Penguin Studio, 1998) or Julie Harbutt's The World Encyclopedia of Cheese (Lorenz, 1998), which focus more on cooking with cheese. Ridgeway's book is perfect for patrons who need practical information about the stuff itself. Recommended for medium to large public libraries.AJohn Charles, Scottsdale P.L., AZ
Copyright 1999 Reed Business Information, Inc.
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Inside This Book
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First Sentence:
No one knows exactly when or where cheese was first made. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
rind fat content, milk style, ivory paste, beige rind, nutty tones, cheesemaking traditions, milky aroma, mold rind, young cheese, cheese buffet, older cheeses, natural rind, lemony tang, washed rind, yellow paste, farmhouse cheeses, summer milk, cheese board, mature cheese, whole cheese, unpasteurized milk, popular cheese, white rind, yellow rind, cheese slicer Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Port Salut, Danish Blue, Vacherin Mont, Brie de Meaux, Brie de Melun, The Netherlands, New Zealand, Pecorino Romano, Single Gloucester, Double Gloucester, Tête de Moine, Duckett's Caerphilly, Full-bodied Syrah, Pecorino Siciliano, Swiss Emmental, Timboon Farmhouse Cheeses, French Emmental, Mary Holbrook, New York State, Pecorino Sardo, Sauvignon Blanc, Top Paddock Cheeses New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
No one knows exactly when or where cheese was first made. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
rind fat content, milk style, ivory paste, beige rind, nutty tones, cheesemaking traditions, milky aroma, mold rind, young cheese, cheese buffet, older cheeses, natural rind, lemony tang, washed rind, yellow paste, farmhouse cheeses, summer milk, cheese board, mature cheese, whole cheese, unpasteurized milk, popular cheese, white rind, yellow rind, cheese slicer Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Port Salut, Danish Blue, Vacherin Mont, Brie de Meaux, Brie de Melun, The Netherlands, New Zealand, Pecorino Romano, Single Gloucester, Double Gloucester, Tête de Moine, Duckett's Caerphilly, Full-bodied Syrah, Pecorino Siciliano, Swiss Emmental, Timboon Farmhouse Cheeses, French Emmental, Mary Holbrook, New York State, Pecorino Sardo, Sauvignon Blanc, Top Paddock Cheeses New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
What Do Customers Ultimately Buy After Viewing This Item?
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35% buy the item featured on this page: The Cheese Companion: The Connoisseur's Guide (Connoisseur Companions) |
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19% buy The Cheese Lover's Companion: The Ultimate A-to-Z Cheese Guide with More Than 1,000 Listings for Cheeses and Cheese-Related Terms $11.53 |
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18% buy Cheese Primer $11.53 |
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15% buy The Cheese Companion: A Connoisseurs Guide (Connoisseur's Guides) $5.51 |
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