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Customer reviews

4.7 out of 5 stars
6
4.7 out of 5 stars
Cheese
Format: Hardcover|Change
Price:£19.79+ Free shipping with Amazon Prime


on 17 August 2010
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.
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on 2 March 2013
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.
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on 14 August 2010
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.
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on 14 April 2014
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.
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on 24 July 2011
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
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on 24 March 2016
marvelous book
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