| | French Cheeses (Eyewitness Handbooks) |  | Authors: Kazuko Masui, Tomoko Yamada
Creators: Joel Robuchon, Yohei Maruyama
Publisher: Dk Pub (T)
Category: Book
List Price: £16.73
Buy Used: £5.00
You Save: £11.73 (70%)
New (1) from £53.89
Avg. Customer Rating:  8 reviews
Sales Rank: 2652206
Media: Hardcover
Pages: 240
Shipping Weight (lbs): 1.4
Dimensions (in): 8.6 x 6.1 x 0.9
ISBN: 0789414376
Dewey Decimal Number: 637.350944
EAN: 9780789414373
ASIN: 0789414376
Publication Date: October 1996
Availability: Usually dispatched within 1-2 business days
Condition: Hardback with D/J. LITTLE USED. Internally good, photographs. (H02-04)
|
| Also Available In:
|
| Similar Items:
|
| Customer Reviews: Read 3 more reviews...
For cheese lovers and those of you who are only mildly keen June 18, 2008
A friend had this book and after the first glance, I was so impressed, I ordered half a dozen... And I'm not even particularly wild about cheese. After reading the book, I made a trip to Paris and went on a cheese hunt. Amazing!! I am still not a cheese afficionado, but I do know a lot lot more about French cheeses.
excellent photos for identification and full tasting notes October 2, 2001
7 out of 7 found this review helpful
Whether you just like the odd nibble, or are a total afficionado, this book is an excellent guide to the whole gamut of French cheeses.
The photos are invaluable when faced with a French supermarket cheese counter, and the descriptions give a good indication of taste.
There are so many regional variations that no book could cover them all, but this one does a good job with the major types.
I could do with a small space for personal tasting notes on each page, but that is a minor criticism - I'll just end up with lots of Post-It notes stuck on the pages!
An excellent field-guide style reference July 3, 1999
7 out of 7 found this review helpful
As a professional cheesemonger, I find this book indispensable. Although the layout can be a bit confusing, and the index is rife with inaccurate page numbers, the content is so strong that I highly recommend it to other professionals and food aficionados. One excellent point that is made several places in the book is that cheese can be enjoyed at different stages of maturity. In fact, the captions under photographs of cheese will often comment on how long the cheese was matured, or better yet, how it compares to what is usually eaten by the locals. Careful recommendations are made for pairing the cheeses with French wines, which is always helpful. I return to this book time and time again, either for reference, or to ferret out the minutae that dwell in every entry. If only we had a reference of this quality for all the traditional foods of the world!
 It's like having a "slice" of France on my bookshelf January 21, 1999
It comes as a surprise that this book doesn't actually smell ! Every time I open it I expect to breathe in the delightful smells of our local fromagerie - I spent a year in France quite a few years ago. I find the book lively, the pictures mouthwatering, the information intriguing, it doesn't feel like a reference book at all. I wish this was part of a series and that there were more books like it - I'd love one with all the fruits & vegetables in the world, how to store, cook and eat them.
A handbook. Beautiful and informative, but hard to use. January 4, 1999
2 out of 2 found this review helpful
If you know something about French Cheese, and don't mind poring through the whole book to search out generic information, such as the basic cheesemaking processes, you will find this book rewarding. If you are looking for an introduction and recommendations for where to start, this book won't help. The photos are beautiful, and the desriptions of the individual cheeses are very authoritative and complete. But, the bewildering array of cheeses in this book will not help you much as you stand before the cheese counter in the better French supermarkets or your favorite fromagerie trying to choose which of the 500 or so cheeses to eat with today's meals. After living in France for three months, I now can appreciate what this book offers. But, in addition to the "field guide" type of descriptions, I would have appreciated some help in learning how to buy and store cheese (such as why the softer cheeses should be stored on a bed of straw in the shops). There are delightful snippets of information included, or should I say buried, throughout the book, and the photos are truly wonderful. But, for anyone getting started, I would choose a book such as "Cheese Primer" by Steven Jenkins.
|
|
|
Powered by Associate-O-Matic
| |
