Cheese Companion: The Connoisseur's Guide

Cheese Companion: The Connoisseur's Guide

by Judy Ridgway
     
 


"From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the"See more details below

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"From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the"

Editorial Reviews

Library Journal
After a short section devoted to the history of cheese and how it is made, this latest book from prolific food writer Ridgeway (International Vegetarian Cooking, Crossing, 1997) becomes a directory consisting of profiles of over 100 different cheeses. Entries vary in length from one to three pages and provide information on each cheese's name, origin, characteristics, variations, and serving suggestions. Each entry also offers a clever "cheese wheel" symbol indicating the type of milk used in creating the cheese, its maturity period, its pungency, and suggestions of wines to serve as accompaniment. While this work does include a few recipes, serious cooks will gravitate more toward Christian Teubner's The Cheese Bible (Penguin Studio, 1998) or Julie Harbutt's The World Encyclopedia of Cheese (Lorenz, 1998), which focus more on cooking with cheese. Ridgeway's book is perfect for patrons who need practical information about the stuff itself. Recommended for medium to large public libraries.--John Charles, Scottsdale P.L., AZ

Product Details

ISBN-13:
9780762405008
Publisher:
Running Press Book Publishers
Publication date:
10/28/2000
Pages:
224
Product dimensions:
5.12(w) x 8.63(h) x 0.85(d)

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