- Hardcover: 240 pages
- Publisher: Dorling Kindersley Publishers Ltd (26 Sep 1996)
- Language French
- ISBN-10: 0751303461
- ISBN-13: 978-0751303469
- Product Dimensions: 21.8 x 15.8 x 2.2 cm
- Amazon Bestsellers Rank: 415,620 in Books (See Top 100 in Books)
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Synopsis
This guide gives an analytical profile of over 350 French cheeses. It describes each cheese's origins, constituents, shape, weight, fat content, best season, taste and recommended wines, as well as advising on how to buy, store, cut and serve cheese to gain maximum advantage of its flavour. Symbols and maps identify the origin of each cheese. It also provides information about the making of cheeses, from goat's cheeses produced traditionally by small farmers in alpine areas, to cheese produced in dairies with milk provided by cooperatives.
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1 review
1st Edition is better than the 2nd Edition
3 Jun 2010
Format:Hardcover|Amazon Verified Purchase
I checked out the 2nd Edition in my local library. Good book. So, I went to Amazon looking for it. I wasn't prepared to spend very much, so I thought, what the heck, get the 1st edition and save some money. It'll be good for a reference book. Well, to my surprise the 1st Edition is MUCH better than the 2nd Edition! Much less "go here to this store in France to buy that cheese" and much more "here's the cheese description". Since I don't live in France, I'm much more interested in the "here's the cheese description" - which is very good indeed. It helped me do intelligent shopping at my local store. I like this book. I really, really do. And since I liked it so much, I bought a book on British cheese, by a different author (Linford) - which is also fabulous!
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