Cheeses of the World: An Illustrated Guide for Gourmets - Hardcover

Nantet, Bernard

9780847815999: Cheeses of the World: An Illustrated Guide for Gourmets

Hardcover

ISBN 10: 0847815994 ISBN 13: 9780847815999

Publisher: Rizzoli, 2005

Parmesan, Camembert, Edam, Gouda-- these cheeses enjoy worldwide reputations. But have you heard of Picodon, Pultost, Caerphilly, and Manchego? And do you know their flavor, their texture, or their origin?

Cheeses of the World, with its rich array of full-color illustrations, provides answers. Detailed portraits of some two hundred of the most famous cheeses from thirty-seven countries illustrate and describe each according to type, production method, and appearance. In addition, this book establishes a system of classification for more than seven hundred different kinds of cheeses.

Cheeses of the World explores, from antiquity until today, how the varieties of cheese developed and diversified. It takes the reader from some of the world's most beautiful pastures to the aromatic ripening cellars and caves, and explains the traditional and industrial methods of cheese making.

Gourmets, connoisseurs and amateurs alike will find Cheeses of the World, written and compiled by international cheese specialists, a synthesis of the many aspects of the delicacy known as cheese. Here, too, they will discover all the practical information needed to make discerning choices among the vast selection of cheese available today and to savor them for their full gastronomic value.

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Review:

Reader beware: the photographs in Cheeses of the World are so gorgeous, you might be tempted to eat the page. If, however, you and the book survive that first delirious onslaught of full color Camemberts, Bries and Parmesans, there's plenty of food for thought to keep you entertained (if slightly hungry). Here is the complete history of some two hundred cheeses from thirty-seven different countries. Starting with antiquity, the book explores the evolution of cheese, how it developed and diversified, and how it is made--both the traditional and industrial methods of production.

Sections describe the history of cheese, the rules governing its production in the modern world, and how it's classified. Cheeses of the World then divides its remaining chapters into regions: Northern Europe, France, Central Europe, Lands of the Sun, and New Worlds. Each section discusses the particular cheeses native to that area, amply illustrated with photographs, reproductions, and drawings. This is the book for cheese lovers.

About the Author:

Bernard Nantet is a journalist who specializes in Mediterranean and African subjects. Born in the Alps, the home of many excellent cheeses, he became a devotee of rural life and natural food. His collaborators are Patrick Rance, author of The Great British Cheese Book and The French Cheese Book; Ninette Lyon who has written six books on food, among them Fromages; and Jean Claude Ribaut, a food and restaurant critic for the Paris newspaper Le Monde.

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