Customer Reviews


5 Reviews
5 star:
 (4)
4 star:    (0)
3 star:
 (1)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
Share your thoughts with other customers
Create your own review
 
 

The most helpful favourable review
The most helpful critical review


8 of 9 people found the following review helpful
5.0 out of 5 stars Say cheese!
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...
Published on 17 Aug 2010 by Culinaria Libris

versus
19 of 23 people found the following review helpful
3.0 out of 5 stars Let the buyer beware
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...
Published on 14 Aug 2010 by Colin Roth


Most Helpful First | Newest First

8 of 9 people found the following review helpful
5.0 out of 5 stars Say cheese!, 17 Aug 2010
This review is from: Cheese (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.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


19 of 23 people found the following review helpful
3.0 out of 5 stars Let the buyer beware, 14 Aug 2010
By 
Colin Roth (Sheffield, UK) - See all my reviews
(REAL NAME)   
Verified Purchase(What is this?)
This review is from: Cheese (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.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


1 of 1 people found the following review helpful
5.0 out of 5 stars Best Cheese book EVER !, 2 Mar 2013
This review is from: Cheese (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.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


1 of 1 people found the following review helpful
5.0 out of 5 stars FANTASTIC, 24 July 2011
This review is from: Cheese (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
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


5.0 out of 5 stars Great book - very detailed and brilliant recipes in the back. Very much recommended., 14 April 2014
Verified Purchase(What is this?)
This review is from: Cheese (Hardcover)
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.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


Most Helpful First | Newest First

This product

Cheese
Cheese by Patricia Michelson (Hardcover - 25 May 2010)
20.40
In stock
Add to basket Add to wishlist
Only search this product's reviews