French Cheeses

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Overview

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 ...
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Overview

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.
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Editorial Reviews

Library Journal
The magnificent illustrations in this book are characteristic of the "Eyewitness Handbook" series: glossy color photographs, so finely reproduced that the subtlest shades of white, beige, gray, yellow and brown come alive. A complimentary foreword by the great chef Jol Robuchon concurs. Beyond the excellent visuals, however, is voluminous information on over 350 cheeses made in France. A concise introduction serves not only as a guide to interpreting each entry's economically arranged information but also to alert the reader that attention will be given to methods of production, aroma, taste, fat content, milk-type, and the ideal accompanying drinks. Included are a small glossary, a short bibliography, and even a directory of French cheese shops and markets at the end. Don't be put off by the somewhat narrow subjecthere is a necessary selection for any collection with a sophisticated respect for food.Wendy Miller, Lexington P.L., Ky.
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Product Details

  • ISBN-13: 9781405312110
  • Publisher: Gardners Books
  • Publication date: 1/26/2006

Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted August 16, 2000

    Beautiful photos and precise information for more than 370 cheeses!

    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.

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  • Anonymous

    Posted September 20, 2010

    No text was provided for this review.

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