![Cover image for World cheese book / editor-in-chief, Juliet Harbutt ; contributors, Androuet [and twenty others].](/client/assets/5.1294/ctx//client/images/no_image.png "Cover image for World cheese book / editor-in-chief, Juliet Harbutt ; contributors, Androuet [and twenty others].")
| 9781465436054 |
| 1465436057 |
Available:*
Library | Material Type | Call Number | Shelf Location | Status | Item Holds |
|---|---|---|---|---|---|
Searching... Fountain Library | Book | 637.35 WORL 2015 | Nonfiction | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
World Cheese Book shows you how to enjoy more than 750 of the world's finest cheeses and includes tasting notes and serving tips.
World Cheese Book is the comprehensive guide to cheese and covers more world cheeses, with more photography, than any other book on the subject. Discover the flavor profile, shape, and texture of just about every imaginable cheese in this exhaustive, at-a-glance reference.
Written by a team of experts, each writing about their own region, World Cheese Book is a treasure trove of information for the truly adventurous cheese lover and a complete guide to the world of cheese. A tour of the finest cheese-producing countries reveals local traditions and artisanal processes -- from Europe, the United Kingdom, and Scandinavia to the Americas to Asia, Australia, and New Zealand.
Images of each cheese (inside and out) give an up-close view of each variety. Step-by-step techniques show how to make cheese in your own kitchen. Complementary food and wine pairings round out the offerings in World Cheese Book with the best part of all: Learning how best to enjoy eating these uniquely wonderful cheeses.
Author Notes
Juliet Harbutt , author of The World Cheese Book , is the world's most highly respected cheese expert. Born in New Zealand, she moved to Britain in 1984 and founded Jeroboams wine and cheese shop, reputably one of Britain's finest, offering more than 250 French and British artisan cheeses. She also designed and ran seminars for retailers, wholesalers, and many Relais & Châteaux Hotels throughout Britain. Her expertise was recognized by the French, who made her a member of the Guilde Internationale des Fromagers, Confrérie de Saint-Uguzon. In July 1991, she sold her interest in Jeroboams to concentrate on writing, consultancy, and lecturing.
Reviews (2)
Booklist Review
DK, in tandem with cheese-expert Harbutt, produces a droolworthy second-edition reference for anyone enamored of things whey and rennet. More than 750 cheeses are profiled, again with the publisher's great attention to detail: each entry includes name, introduction, tasting notes, how to enjoy, a map, photograph, scale, region, age, weight and shape, size, milk, classification, producer. There's an introduction explaining Harbutt's own classification (believe it or not, there's no universally accepted system of cheese categories) into seven distinct types: fresh, aged fresh, soft white, semisoft, hard, blue, and flavor added. Plus, once organized by country (with France and Italy commanding the major portion of the book), specific well-known cheeses are given two-page profiles with in-depth descriptions, whether it be France's Roquefort, Italy's Taleggio, Spain's Manchego, Great Britain's Cheddar and Stilton, and our own Monterey Jack. With the quality of artisanal cheese making at its heights, who could resist searching for a taste of halloumi?--Jacobs, Barbara Copyright 2015 Booklist
Library Journal Review
It has been six years since the last edition of this work. In that time, this country's access to cheeses and cheesemongers have increased, and therefore, so have the entries in this book. While maintaining Euro-centricity, the collection of cheeses now includes selections from China, Argentina, and Brazil, as well as Canada, Japan, and Australia. The text starts with an "understanding cheese" section, which discusses types, techniques, and drink recommendations for each. Also included is an example of the perfect cheese board. The body of the work is organized by region and country, with an emphasis on the traditional cheese cultures of Italy and France. Within each section are further highlighted types such as Gouda from the Netherlands and Sainte-Maure de Touraine AOC from France. Peter Hepburn's comment in his 2010 review of the earlier edition that, "Readers will assuredly crave a nibble after browsing the pages of this lavishly illustrated guide" still holds true. VERDICT A must for cheese connoisseurs, this title will delight with its extensive detail and full-color, up-close pictures. The tasting and enjoyment notes for each entry will guide the new cheese enthusiast.-Dawn Lowe-Wincentsen, Oregon Inst. of -Technology, Portland © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
