From Publishers Weekly
About the Author
DAVID GIBBONS has collaborated on many books, including two with McCalman: The Cheese Plate, which was nominated for James Beard and IACP awards in 2003, and Cheese, which won a James Beard Award in 2006.
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This book has not only been interesting and informative for an amateur cheese lover like me, but the book itself is a work of art. Read morePublished 4 months ago by C. E. Hughes
Cheese is actually much for difficult to cook with than you may think this illuminates the wonderful mysterious world of cheesePublished 9 months ago by patty
Great all-purpose book for learning the basics + more about cheese. Written so anyone can understand it, but still geared toward the cheese professional. Read morePublished 14 months ago by Southernbelly
As a professional cheese monger, McCalman speaks my language, and really adds finesse to descriptions of many of the cheeses I sell. Read morePublished 17 months ago by schimmel
Very informative and inclusive. I am so pleased with this book. Helped me along in my quest for knowledge of artisan cheese! Read morePublished 18 months ago by Charlotte
The BEST book on cheese I have ever read. Max's writing style is personal and informative, without the snobbery that many of his peers have. Read morePublished 19 months ago by wfmjoe
This is seriously one of my favorite books. I love food, so naturally I love reading about how my food is made and why it tastes the way it does. Read morePublished on August 18, 2014 by Yuyu