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French Cheeses [Paperback]

Kazuko Masui , Tomoko Yamada , Gillian Emerson-Roberts
4.8 out of 5 stars  See all reviews (10 customer reviews)

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There is a newer edition of this item:
French Cheeses (Eyewitness Companions) French Cheeses (Eyewitness Companions) 4.8 out of 5 stars (9)
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Book Description

5 Aug 2004
Does Roquefort go with red wine? Are you supposed to eat the ash in Morbier? With details on appearance, flavour and aroma, this is the complete guide to selecting and serving more than 350 types of French cheeses. Reference maps pinpoint the origins of the cheeses and handy symbols reveal facts such as fat content. Includes top tips on buying, storing and serving cheese plus wine recommendations. A must-have for any gourmet's bookshelf.

Product details

  • Paperback: 240 pages
  • Publisher: Dorling Kindersley Publishers Ltd; Re-issue edition (5 Aug 2004)
  • Language: English
  • ISBN-10: 1405306661
  • ISBN-13: 978-1405306669
  • Product Dimensions: 21 x 14.8 x 2 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 503,054 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews
9 of 9 people found the following review helpful
5.0 out of 5 stars An excellent field-guide style reference 2 July 1999
By A Customer
As a professional cheesemonger, I find this book indispensable. Although the layout can be a bit confusing, and the index is rife with inaccurate page numbers, the content is so strong that I highly recommend it to other professionals and food aficionados. One excellent point that is made several places in the book is that cheese can be enjoyed at different stages of maturity. In fact, the captions under photographs of cheese will often comment on how long the cheese was matured, or better yet, how it compares to what is usually eaten by the locals.
Careful recommendations are made for pairing the cheeses with French wines, which is always helpful.
I return to this book time and time again, either for reference, or to ferret out the minutae that dwell in every entry.
If only we had a reference of this quality for all the traditional foods of the world!
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8 of 8 people found the following review helpful
By A Customer
Whether you just like the odd nibble, or are a total afficionado, this book is an excellent guide to the whole gamut of French cheeses.
The photos are invaluable when faced with a French supermarket cheese counter, and the descriptions give a good indication of taste.
There are so many regional variations that no book could cover them all, but this one does a good job with the major types.
I could do with a small space for personal tasting notes on each page, but that is a minor criticism - I'll just end up with lots of Post-It notes stuck on the pages!
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3 of 3 people found the following review helpful
By A Customer
If you know something about French Cheese, and don't mind poring through the whole book to search out generic information, such as the basic cheesemaking processes, you will find this book rewarding. If you are looking for an introduction and recommendations for where to start, this book won't help. The photos are beautiful, and the desriptions of the individual cheeses are very authoritative and complete. But, the bewildering array of cheeses in this book will not help you much as you stand before the cheese counter in the better French supermarkets or your favorite fromagerie trying to choose which of the 500 or so cheeses to eat with today's meals.
After living in France for three months, I now can appreciate what this book offers. But, in addition to the "field guide" type of descriptions, I would have appreciated some help in learning how to buy and store cheese (such as why the softer cheeses should be stored on a bed of straw in the shops).
There are delightful snippets of information included, or should I say buried, throughout the book, and the photos are truly wonderful. But, for anyone getting started, I would choose a book such as "Cheese Primer" by Steven Jenkins.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Excellent. 29 April 2012
Format:Paperback|Verified Purchase
Last month my language school near Nice gave a two hour presentation on French Cheeses. The reference book they recommended was the French version of this one 'Encylopedie des Fromages'. In French it costs around 25 Euros. In English it's out of print - but a second hand copy on Amazon costs peanuts (March 2012 prices).

I've bought two of these, one for a friend and one for myself. Both copies were in perfectly good condition. And if you want to know about French cheeses, this is the book to get.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Not just a handbook - a cultural record 11 Oct 1997
By A Customer
French and Italian cheese experts are not easily impressed but here is a book that even they are getting excited about. The quality of the photography and reproduction are unsurpassed and is complemented by the expertise displayed in the content and presentation of the accompanying information. This is not just a hand-book, it is an historical and cultural record.
If the bureaucrats have there way, then the export of most of these unpasteurised cheeses will be banned so, for those of you who love real cheese but cannot get to Europe to eat the ones they make there, buy this book and drool!
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