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Cheese Hardcover – 25 May 2010


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Product details

  • Hardcover: 288 pages
  • Publisher: Jacqui Small LLP (25 May 2010)
  • Language: Unknown
  • ISBN-10: 1906417334
  • ISBN-13: 978-1906417338
  • Product Dimensions: 21 x 3.2 x 27 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 140,943 in Books (See Top 100 in Books)

More About the Author

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Product Description

Review

‘The best present you could give to a cheese-eater would be this magnificent guide to more than 450 of the world's cheeses'.

(Telegraph Magazine)

‘A book that any cheese-lover will treasure’

(Time Out)

'Wonderful new cheese book'

(Observer Magazine)

‘A superb guide to artisanal cheese from around the world...Just leafing through the 100-odd recipes will get you drooling.’ Best Cook Books of 2010

(Sainsbury's Magazine)

'This is the ultimate cheese-lovers compendium.'

(Food and Travel Magazine)

About the Author

Patricia Michelson started her London-based cheese rooms, epicurean store and café, La Fromagerie, in 1991 from her garden shed with just one cheese. This led to a hugely enjoyable journey in which she has explored and learnt about the tastes and styles of hundreds of cheeses worldwide. Along the way she has gained extensive knowledge on wine and many other foods associated with the regions and countries where she sources her cheeses. All her cheeses are from small independent producers, whom she nurtures assiduously. Patricia supplies many top restaurants and other shops with artisan farmhouse cheeses, and her advice is often sought for information on cheese, wine and spirit pairings by prestigious food and wine publications and companies. Patricia’s knowledge of maturing and ability to explain, in an engaging way, the significance of seasonality and how nature works with cheese always encourages a desire to learn more. She holds extremely informative and entertaining tutored cheese and wine tastings, taking in seasonality and regions. Among her many supporters and customers are Gordon Ramsay, Jamie Oliver and Nigel Slater, as well as Marcus Wareing, and Ruth Rogers of River Café. La Fromagerie was voted Best Specialist Food Shop 2005 by Observer Food Monthly magazine, and the shop and café was winner of the ‘Best Deli Award’ in the Independent Food and Drink Awards 2009.

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Most Helpful Customer Reviews

9 of 10 people found the following review helpful By Culinaria Libris on 17 Aug. 2010
Format: Hardcover
For anybody looking for an in-depth review of artisanal cheese, this is a first rate exploration into the rich world of cheese.

Sure there are already cheese books around, but this one stands out because of the passion that has gone into the detail of the cheeses, their histories, and their makers. The author doesn't just spew out facts, she brings the story of cheese to life.

Be aware, there is not an index but a directory of countries and their cheeses. If you're looking for a quick reference, look at an encyclopedia. But if you want to explore the rich and varied world of cheese, then study it country by country. It's a more rewarding and educational experience.

Just on the passion of this book alone, I give it 5 stars, but the stunning photography and extraordinary information passed along also merit 5 stars.

I would reckon there's a very good reason why Jamie Oliver buys his cheese from Patricia Michelson (as he unequivocally states in the foreword). She knows her fromage.
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1 of 1 people found the following review helpful By Tim Rowcliffe on 2 Mar. 2013
Format: Hardcover
I have been in the Cheese business for more years than I care to remember. I have just about every book written on the subject but in my opinion this one is a gem.
Patricia manages to cover the real true artisan cheeses rather than the same old culprits which have long lost their novelty value.
In this book you can get lost in a world of ancient proper cheese , many of which have yet to make it onto the shelves of the supermarkets.
What an adventure. But not as good as the real thing.... Patricia's glorious London emporium.
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1 of 1 people found the following review helpful By hrmjames on 14 April 2014
Format: Hardcover Verified Purchase
Great book - very detailed and brilliant recipes in the back. Very much recommended.
Detailed descriptions of a multitude of different cheeses, as well as how to pack, store cheese etc.
Lovely recipes in the back.
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22 of 28 people found the following review helpful By Colin Roth on 14 Aug. 2010
Format: Hardcover Verified Purchase
If you're looking for a big book about cheese, which will tell you the difference between types and modes of manufacture (hard or semi-hard, 'Cheddar' or 'Cheshire', Gruyere or Emmenthal for example), and will give you some indication of which cheeses have relatively mild or relatively strong flavours, then this is NOT the book for you.

The key lies in the subtitle, which the Amazon page entirely omits unless you look at an enlarged illustration of the book cover - it's not in the publication details, nor in the publisher's information - 'The world's best artisan cheeses: a journey through taste, tradition and terroir'.

To be fair to the author, she's been ill-served by her publisher: a better editor would have thought about who was most likely to want to read a book about artisanal cheeses, and have insisted, at the very least, on including a glossary of technical terms and manufacturing processes (what exactly is 'milling', for example?) as well as asking for hints to be fulfilled. It's deeply frustrating to read that Comté used to be an Emmenthal-like cheese with holes, and that it was changed some years ago to 'a Gruyere style' without being able to find any more information about exactly what that means. The same problem occurs in mysterious and unexplained references to 'Cheshire' and 'Cheddar' as manufacturing techniques: there are hints about important differences, but no explanation of what they are.

There can't be many places in the UK where it's possible to taste many of the cheeses listed here, not even the commercial relatives of the artisanal cheeses described.
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1 of 1 people found the following review helpful By marco on 24 July 2011
Format: Hardcover
This is realy a amzing book for who like me works in one of best hotels in the wold has the photos the explanasion it's great
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