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Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine)

Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine)

zoom enlarge 		Authors: Roland Barthelemy, Arnaud Sperat-czar
Publisher: Hachette Illustrated
Category: Book

List Price: $14.95
Buy New: $10.17
You Save: $4.78 (32%)

New (3) Used (2) from $10.17

Avg. Customer Rating: 3.5 out of 5 stars 3 reviews
Sales Rank: 118566

Media: Paperback
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 1.2
Dimensions (in): 7.7 x 6.5 x 0.8

ISBN: 1844301516
Dewey Decimal Number: 641
EAN: 9781844301515
ASIN: 1844301516

Publication Date: July 28, 2006
Shipping: Eligible for Super Saver Shipping
Availability: In stock soon. Order now to get in line. First come, first served.
Editorial Reviews:

Product Description
An indispensable guide to selecting, tasting, and serving cheese—with 1,200 varieties classed by family and every entry rich in information. They come from around the world and range from Italian asiago to Spanish idiazabal (a ewe’s milk cheese), from Dutch Gouda to the increasingly rare French Grataron d’Arèches—a soft-pressed, washed-rind, goat’s milk cheese that’s made by only three producers. There are veined British stiltons, double and triple cream Brillat-Savarins, and smoky provolones. Plus, Roland Barthélmy, one of the most prestigious cheese specialists in France, reveals his 100 favorites.


Customer Reviews:

3 out of 5 stars An okay book   December 4, 2007
 3 out of 3 found this review helpful

First of all I know nothing about cheese.
This is my first cheese book I have looked at. With that being said here's my review:

This book has some good points: 1) a dictionary of specialized cheese lingo in the back which gives pretty good descriptions of the vocabulary used in cheese making. 2) it has many cheeses, and lots of pictures for a small book.And brief sections on: 3)which cheeses are best in which times of year and 4) how to read cheese labels 4) how to serve cheese/ pair with wine. It actualy covers a lot in such a small book. (even how to introduce cheese to children). It's written by an expert french cheese maker.

However, the book is translated from french and therefore suffers a bit in english. Sometimes it's a bit hard to understand what they are saying since it still carries the french way of speaking though using english words. That's just to warn you. Plus I was disappointed that it was so small in size... but it's cheap, and I guess easy to carry around if you need to refer to it at some cheese market. It's not a bad deal for the price and it's a fairly good introduction to a broad range of cheese topics.






4 out of 5 stars A Great Resource   September 26, 2007
 1 out of 2 found this review helpful

A phenomenal resource for any lover of great cheese. The author's knowledge and practical experience come through clearly. A little weak on coverage of American Artesan cheeses, but otherwise a good read and a great reference.


4 out of 5 stars Need to know about cheese?   April 6, 2007
 2 out of 2 found this review helpful

This is a great book. I am in culinary arts school and I've used this quite a bit in school. It's also a good book if you just want to learn more about cheese and you love cheese.

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