- Hardcover: 256 pages
- Publisher: Lorenz Books (May 1, 2002)
- Language: English
- ISBN-10: 0754809927
- ISBN-13: 978-0754809920
- Product Dimensions: 9.2 x 1 x 12.1 inches
- Shipping Weight: 3.5 pounds
- Average Customer Review: 4.7 out of 5 stars See all reviews (6 customer reviews)
- Amazon Best Sellers Rank: #2,491,644 in Books (See Top 100 in Books)
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The World Encyclopedia of Cheese Hardcover – May 1, 2002
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Top Customer Reviews
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.
So I was very pleased with this very good book about the cheeses of the world, which gives a detailed presentation organized by countries famous for their cheeses: France, Italy, England, Spain, Germany, Greece, Mexico, USA, Australia, New Zealand, etc.
Also, there is a lot of information about varieteis of cheese, how they are made, " secrets", how to combine them with wine, and how to make a perfect cheese plate.
It is meant for the ones who would like to get acquainted in this area, as well as for the 'cheese junkies' who want to know what else the world offers to taste. At the end there is a special chapter with cheese recipes for snacks, salads, pastries, desserts, a very interesting and inspiring chapter for cheese-based dishes.
There is only one suggestion I can make regarding this book: it would have been more interesting if each cheese denomination and description would have been accompanied by a map of the country and the location of the area where the cheese comes from.
Nevertheless, this is a great book that should be on every cheese-lovers shelf; every time you open it, you'll discover that there is something you haven't tried yet and you should.
Buy this book and take time to enjoy it!
Most Recent Customer Reviews
Surprisingly all-inclusive and thorough for its compact size. This book covers all the major world cheeses, country by country, with loads of high quality color photos and tips for... Read morePublished on March 10, 2011 by Steve in Tustin
I have paperback version of this book. I've found it very interesting and very clearly described with many pictures inside. Read morePublished on August 24, 2007 by Andry Harmony