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Cheeses of the World
     

Cheeses of the World

by Bernard Nantet, Patrick Rance, Francoise Botkine, Bernard Nantet, Jean-Pierre Dieterlen
 
This book, with its rich array of full color illustrations provides detailed portraits of some two hundred of the most famous cheeses from thirty seven countries, illustrating and describing each according to type, production method, and appearance. It also takes the reader on a journey that explores, from antiquity until today, how the varieties of cheese developed

Overview

This book, with its rich array of full color illustrations provides detailed portraits of some two hundred of the most famous cheeses from thirty seven countries, illustrating and describing each according to type, production method, and appearance. It also takes the reader on a journey that explores, from antiquity until today, how the varieties of cheese developed and diversified.

Editorial Reviews

Barbara Jacobs
Nantet and his collaborators, ably assisted by photographer Jean-Pierre Dieterlen, produce a paean to, purportedly, the world's different cheeses; but really they concentrate on Old World cheese history, manufacturing techniques, and classifications. Though some bias exists (most notably about the protection of European agriculture), the majority of the text straightforwardly describes over 700 cheeses in 37 different countries, each entry including an overture about the cheese's specific provenance, as well as details on shape, weight, type, and maturation process. Sandwiched in between this categorization process are illustrations, old and new, and the myths surrounding this milk-based product. Unfortunately, short shrift is given to the innovations of the New World, including Australia, New Zealand, and Central and South America.

Product Details

ISBN-13:
9780847815999
Publisher:
Rizzoli
Publication date:
04/01/1994
Pages:
256
Product dimensions:
9.73(w) x 12.50(h) x 1.08(d)

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