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.
Gourmet's Guide Cheeseby Brigitte Engelmann, Peter Holler
The world’s best kinds of cheese presented in detailed portraits: Gourmet’s Guide Cheese is not only an extensive encyclopedia and shopping guide but gives a wealth of information on the cultural history of this special milk product, its production and regional diversity. The book shows how cheese develops over the course of weeks, months and sometimes years and is a closing argument for the acknowledgement of this traditional craft. It not only evokes the wish to go on a shopping tour on the market or a visit at a well equipped cheese stand but also makes curious about trying all different varieties. Entertaining anecdotes and stories of world famous but also almost unknown cheese specialties from all over the world take turns with helpful tips for even more enjoyment of cheese and suggestions for special culinary creations. Over 300 wine and beverage recommendations of Sommelier World Champion Markus Del Monego are added to the cheese portraits. Gourmet’s Guide Cheese is a book for cheese lovers as well as for newcomers.
- H.F.Ullmann Publishing Gmbh
- Publication date:
- Product dimensions:
- 5.40(w) x 7.20(h) x 1.40(d)
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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.