French Cheesesby Kazuko Masui, Joel Robuchon (Foreword by), Tomoko Yamada, Yohei Maruyama (Photographer), Dorling Kindersley Publishing Staff
This mouth-watering guide describes a vast array of savory fromages. Designed for both amateur enthusiasts and serious gourmets, this easy-to-use book enables readers to appreciate the flavors and the process of cheesemaking. Organized alphabetically, each cheese, its
This revised and updated book describes more than 350 cheeses from every region of France.
This mouth-watering guide describes a vast array of savory fromages. Designed for both amateur enthusiasts and serious gourmets, this easy-to-use book enables readers to appreciate the flavors and the process of cheesemaking. Organized alphabetically, each cheese, its seasonal availability, regional origin, and properties are described concisely and clearly. Accompanying the entries are invaluable photographs of the cheese in its various states, both outward bulk and sliced through, for easy identification. In addition, every listing offers wine recommendations by international connoisseurs Robert and Isabelle Vifian, and includes tips for storing, serving, and sampling. To meet the needs of vacationing Epicureans who wish to truly taste the flavors of France, a detailed region-by-region listing of cheese producers, shops, and markets is featured. Additional chapters focus on the origins and history of French cheese, and follow the cheesemaking cycle throughout the year. A special glossary of French terminology related to cheese and its production is included. From recognizing more than a dozen blue cheeses to enjoying fromage frais, this book is an ideal quick reference to selecting and identifying French cheeses at home, in your local cheese shop, or, better yet, while traveling in France.
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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.