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The World Encyclopedia of Cheese: A Guide to the World's Cheese with a Feast of International Dishes
 
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The World Encyclopedia of Cheese: A Guide to the World's Cheese with a Feast of International Dishes (Hardcover)

by Juliet Harbutt (Author), Roz Denny (Author)
4.0 out of 5 stars  See all reviews (1 customer review)

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Product details

  • Hardcover: 256 pages
  • Publisher: Lorenz Books; illustrated edition edition (30 April 2002)
  • Language English
  • ISBN-10: 0754809927
  • ISBN-13: 978-0754809920
  • Product Dimensions: 29.7 x 23.6 x 2.5 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 348,031 in Books (See Bestsellers in Books)

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Product Description

Product Description

This text provides an authoritative fact-packed guide to the cheeses of the world, combined with a collection of over 100 recipes. Providing a comprehensive and detailed survey of the world's classic and modern cheeses, this book covers all the major producers as well as smaller manufactureers. There is information on what to look for when buying cheese, and advice on preparing cheese for cooking and eating - how to serve it and how to store it. The collection of recipes that follow are illustrated in a step-by-step format and there are cheese dishes for every occasion.

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30 of 30 people found the following review helpful:
4.0 out of 5 stars A comprehesive guide to the worlds best known cheeses., 24 Jan 1999
By A Customer
This review is from: The World Encyclopedia of Cheese: An Authoritative, Fact Packed Guide to the Cheeses of the World, Combined with a Fabulous Collection of Over 100 Recipes for Irresistible Cheese Dishes (Hardcover)
This is a coprehensive guide to the worlds best known cheeses. Each cheese is described in detail by country of origin,with information about method of manufacture,seasonal availability,colour, texture and taste etc. There are excellent photographs of most of the cheeses and a recipe section with ingredients and photographs of about 100 recipes. This is a definitive book on cheese and is well worth buying as a good reference book.It does not however cover the cheeses made by small local artisanal cheese makers for their own use or local sales.
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