Gourmet's Guide Cheeseby Brigitte Engelmann, Peter Holler
Entertaining anecdotes and stories of world famous but also almost unknown cheese specialties from all over the world take turns with helpful tips for even more enjoyment of cheese and suggestions for special culinary creations.
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This 600 page book is nearly the best comprehensive introduction to the world of cheese. The first three chapters (around 100 pages) cover the history, tradition, methods of cheese production, introduction to basic types of cheese, and buying, storing and serving cheese. The next 500 pages spread over 21 chapters are devoted to describing cheese varieties country wise. Each cheese variety gets a page to itself with a picture for visual identification and lucidly written paragraphs on origin and history, production method, characteristics, similar cheeses and serving suggestions including suggested accompanying wine. The chapters are interspersed with interesting recipes, historical notes and other insights into the world and culture of cheese. A very well written and visually pleasing book. A 'must have' for anybody interested in cheese. Highly recommended.