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Title: French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France by Joel Robuchon, Tomoko Yamada, Yohei Maruyama, Kazuko Masui ISBN: 0-7894-1070-2 Publisher: DK Publishing Inc Pub. Date: 01 October, 2000 Format: Paperback Volumes: 1 List Price(USD): $20.00 |
Average Customer Rating: 4.73 (11 reviews)
Rating: 5
Summary: Cheese whiz...
Comment: When I was a child and the milk soured, my ever-frugal mother would set it aside in a bowl and allow it to continue it's transformation into something wild and strange. When the curds and the whey separated, she would pour the contents into a cheese cloth stretched across a strainer and then gather and lift the cloth and squeeze the exess fluid from the curds. We ate the cheese as is...a form of "cottage" cheese I suppose. I was reminded of this when I read FRENCH CHEESES from Eyewitness Handbooks which contains a short history of cheese-making in the front section of the book.
I like this book, and since I am not a cheese expert, I cannot say whether it will make one an expert or not, but it has enlightened me a bit as I continue to experiment with the various kinds of cheeses available in the gourmet section of the grocery stores and the delicatesson in our neighborhood.
I have eaten various cheeses in Paris and other parts of Europe, and thought them better than anything I can buy in the States though I have eaten "fancy" cheeses in some upscale restaurants. I realize the French and others use unpasturized or raw milk in many of their cheeses and the U.S. frowns on the use of untreated milk so perhaps this is a factor. CHEESES identifies cooked versus raw versions.
However, many of the cheeses in this book are not found in U.S. stores because a limited supply exists and/or the product is consumed or sold locally. Generally these are artisanal cheeses (made by hand). CHEESES includes a map showing the farm areas of France and each cheese entry pinpoints the geographic location of the product. You can match the map with the cheese of interest to you and perhaps search for it on your next excursion to the French countryside. In the meantime, the list of producers in the appendix may prove helpful.
Rating: 5
Summary: An excellent field-guide style reference
Comment: 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!
Rating: 4
Summary: For reference more than "reading"
Comment: Living in France, I am always making the acquaintance of cheeses I had never before known existed. I always scurry to find this book, and look up the tasty morcel I've just consumed. It's great for learning the basics about various cheeses -- and, as noted by other reviewers -- the photos are divine, but it's not the sort of book one takes into the bath to pore over for hours at a time. Put it on your shelf next to your dictionary and thesaurus; it's that useful!
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Title: French Wines: The Essential Guide to the Wines and Wine Growing Regions of France by Robert Joseph ISBN: 0789446251 Publisher: Dorling Kindersley Publishing Pub. Date: 01 October, 1999 List Price(USD): $19.00 |
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Title: Italian Cheese: Two Hundred Traditional Types : A Guide to Their Discovery and Appreciation by Piero Sardo, Gigi Piumatti, R. Rubino ISBN: 8886283989 Publisher: Slow Food Arcigola Editore srl Pub. Date: 01 August, 2001 List Price(USD): $22.95 |
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Title: Cheese Primer by Steven Jenkins ISBN: 0894807625 Publisher: Workman Publishing Pub. Date: 01 October, 1996 List Price(USD): $16.95 |
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Title: The Cheese Plate by Max McCalman, David Gibbons, Susan Salinger ISBN: 0609604961 Publisher: Clarkson N Potter Publishers Pub. Date: 05 March, 2002 List Price(USD): $32.50 |
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Title: Cheese by Juliet Harbutt ISBN: 1572232005 Publisher: Willow Creek Press Pub. Date: 01 October, 1999 List Price(USD): $29.50 |
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