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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 201012)
‘A book that any cheese-lover will treasure’ (Time Out 201005)
'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 )
‘A book that any cheese-lover will treasure’ (Time Out 201005)
'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 )
Product Description
Following the enormous success of her first book, The Cheese Room, Patricia Michelson now unlocks the door of her award-winning Marylebone Village store, La Fromagerie, to share her knowledge and explore the world of artisan cheese. She derives ongoing inspiration and fantastic produce from the many small independent cheese producers around the globe who supply her. For Patricia, these producers are unsung heroes – a source of great delight and a fount of knowledge. The book charts her cheese journey, explaining how one food source has inspired and supported a shop, a café and an international network of small producers, from the Savoie in France, home to raclette comtoise, via the British Devon countryside and Colston Bassett Stilton to the Lombardy hills of Italy and its celebrated taleggio valsassia. By taking the reader on a journey, both geographical and inspirational, Patricia shares her own sense of discovery in her fascinating stories about the wonderful artisan cheeses from around the world. Patricia’s traveller’s tales are followed by explanations of the personalities of her many favourite cheeses as well as over a hundred accompanying recipes. Patricia’s enthusiasm for cheese and incredible knowledge are universally admired and hugely infectious – qualities that create a book of distinction and quality. (20100605)
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Most Helpful Customer Reviews
8 of 9 people found the following review helpful
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.
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.
15 of 18 people found the following review helpful
Format:Hardcover
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. So the comprehensive list of cheeses its author likes (and because she seems to like them all, there's no hint that we might like some less than others - no warning about what Reblochon does to a fridge's contents if left too long, for example, let alone any guidance to the wilder tastes of old Danish or Norwegian cheese) is about as useful as someone else's letter to Santa.
The book's very pretty, and there may be some people out there for whom it is very helpful - including Ms Michelson's customers. But for a wider audience, the gaps and omissions make this frustrating and disappointing, an opportunity missed.
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. So the comprehensive list of cheeses its author likes (and because she seems to like them all, there's no hint that we might like some less than others - no warning about what Reblochon does to a fridge's contents if left too long, for example, let alone any guidance to the wilder tastes of old Danish or Norwegian cheese) is about as useful as someone else's letter to Santa.
The book's very pretty, and there may be some people out there for whom it is very helpful - including Ms Michelson's customers. But for a wider audience, the gaps and omissions make this frustrating and disappointing, an opportunity missed.
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