French Cheesesby Kazuko Masui, Tomoko Yamada, Dorling Kindersley Publishing Staff
At last, here is the complete authoritative guide to selecting and serving more than 350 types of cheeses - every one from France, the world's most renowned culinary center. Use the 700 full-color photos as a guide when you consult the entries for information on appearance, flavor, and aroma. Reference maps pinpoint the origins of the cheeses, and handy symbols give… See more details below
At last, here is the complete authoritative guide to selecting and serving more than 350 types of cheeses - every one from France, the world's most renowned culinary center. Use the 700 full-color photos as a guide when you consult the entries for information on appearance, flavor, and aroma. Reference maps pinpoint the origins of the cheeses, and handy symbols give facts such as fat content. Intriguing photographs and fascinating facts and anecdotes reveal many of the best-kept secrets of cheese making. The Eyewitness Handbook of French Cheeses gives helpful advice on buying, storing, and serving cheese, and recommends suitable wines to accompany each type. It is an invaluable guide for connoisseurs and amateurs alike.
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >
This book includes around 380 French cheeses. A page shows 2 to 3 cheeses. Every cheese is introduced with clearly printed photos (normally, whole cheese and cross section), a succinct description, and other information such as place of production, milk type (cow, sheep, or goat), shape, weight, fat content, season, etc. So, if you're looking for a book by which you can find more information about cheeses you eat for the first time, this is the book I can recommend. The book also includes some feature articles on cheese categories, milk types, and nutritional values. Furtheremore, there is a list of producers, shops and markets with full addresses (their websites are not listed, though). Since the orignial Japanese version was published, I have always consulted this book when I see a 'new' cheese. Since I found this English version, I have been able to share the infomation in the book with many friends who do not read Japanese. Everybody loved to read on an 'exotic' cheese while eating it. The Japanese version titled 'Encyclopedia des Fromages' includes 56 more cheeses from other European countries. So, I still have to translate the information on non-French cheeses such as the Italian Parmigiano Reggiano and the Norwegian Gjetost to my non-Japanese friends (Why were non-French cheeses excluded? Good cheeses must be French?). However, the coverage on non-French cheeses in the original version is not as comprehensive as the French part. So, this omission does not ruin the usefulness of this book. Also, this English version has added wine recommendations for all cheeses listed, which would be useful for people who enjoy cheese with wine. Another conspicuous addition to the English version, by the way, is the two big names of 'foreword writer' and 'consultant' on the front cover (and as you see, Japanese authors' names do not appear there. The Japanese cannot be cheese experts??). Well, just an addition of new names to the cover does not affect the five-star status of this title and the great efforts made by the authors, photographer and wine connoisseurs. This is a book you can enjoy even without cheeses on your side.