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| Average Rating:   |
Guide to the Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine)by: Roland Barthelemy September 15, 2005 |
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This is an attractive small book, well-laid out and with reasonable photography. It has interesting initial chapters on the seasonality of cheese, the importance of terroir and the fundamentals of cheese making and storing. The photos are utilarian rather than lush or styled, but still attractive.
There is no doubt that Barthelmy is an expert on French cheese. However, this book claims to be a book about the cheeses of the world and there is no way that it is that comprehensive. The subtitle to the book is 1200 cheeses and 100 favourites, and that is the catch, because Barthelmy is strongly biased towards French cheese. Cheeses are divided into families rather than categorised by country of origin, ... Read More: >>More Details |
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| Average Rating:  |
Cheeses of the Worldby: Roland Barthelemy September 09, 2004 |
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|
This is an attractive small book, well-laid out and with reasonable photography. It has interesting initial chapters on the seasonality of cheese, the importance of terroir and the fundamentals of cheese making and storing. The photos are utilarian rather than lush or styled, but still attractive.
There is no doubt that Barthelmy is an expert on French cheese. However, this book claims to be a book about the cheeses of the world and there is no way that it is that comprehensive. The subtitle to the book is 1200 cheeses and 100 favourites, and that is the catch, because Barthelmy is strongly biased towards French cheese. Cheeses are divided into families rather than categorised by country of origin, ... Read More: >>More Details |
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