Gourmet's Guide Cheese
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Gourmet's Guide Cheese

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by Brigitte Engelmann, Peter Holler
     
 

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Cheese is considered to be among the world's oldest foods, and alongside wine it has by far the largest range of varieties. And so, it's high time to devote some detailed attention to this delicious product and train the eye for the next shopping spree to a well assorted cheese counter.

Gourmet's Guide to Cheeses is not just an in-depth dictionary and

Overview

Cheese is considered to be among the world's oldest foods, and alongside wine it has by far the largest range of varieties. And so, it's high time to devote some detailed attention to this delicious product and train the eye for the next shopping spree to a well assorted cheese counter.

Gourmet's Guide to Cheeses is not just an in-depth dictionary and shopping guide, it also offers an insight into the multifaceted cultural history of this very special milk product, explaining the means of production and regional characteristics. This guide introduces world famous cheese varieties as well as virtually unknown cheeses from all over the world. It describes how cheese is made in the course of weeks, months, and sometimes even years, offering a convincing platform for a craft steeped in tradition.

The cheese portraits are rounded off with over 300 recommendations for wines and other drinks by internationally renowned sommelier Markus Del Monego, whose stylistic confidence introduces exciting culinary combinations—after all, no two cheeses are the same, and each one should be degusted appropriately

Product Details

ISBN-13:
9780841608900
Publisher:
H.F.Ullmann Publishing Gmbh
Publication date:
11/01/2009
Pages:
600
Product dimensions:
5.60(w) x 7.90(h) x 1.80(d)

Related Subjects

Meet the Author

Since 1996, Brigitte Engelmann has been living and working as a freelance journalist in the field of wine and culinary specialties from different countries and regions. The focal point of her working field is France, the designated land of cheese.

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GOURMETS GUIDE CHEESE 5 out of 5 based on 0 ratings. 1 reviews.
paramjitmann More than 1 year ago
This 600 page book is nearly the best comprehensive introduction to the world of cheese. The first three chapters (around 100 pages) cover the history, tradition, methods of cheese production, introduction to basic types of cheese, and buying, storing and serving cheese. The next 500 pages spread over 21 chapters are devoted to describing cheese varieties country wise. Each cheese variety gets a page to itself with a picture for visual identification and lucidly written paragraphs on origin and history, production method, characteristics, similar cheeses and serving suggestions including suggested accompanying wine. The chapters are interspersed with interesting recipes, historical notes and other insights into the world and culture of cheese. A very well written and visually pleasing book. A 'must have' for anybody interested in cheese. Highly recommended.