Cheeses of the World - Hardcover

Nantet

Hardcover

ISBN 10: 0847815994 ISBN 13: 9780847815999

Publisher: Rizzoli International Publications, 2005

Synopsis

Describes the history and manufacture of more than seven hundred cheeses, most of them European, but including varieties from nearly forty countries.

About this title

About the Author

Bernard Nantet is a journalist who specializes in Mediterranean and African subjects. Born in the Alps, the home of many excellent cheeses, he became a devotee of rural life and natural food. His collaborators are Patrick Rance, author of The Great British Cheese Book and The French Cheese Book; Ninette Lyon who has written six books on food, among them Fromages; and Jean Claude Ribaut, a food and restaurant critic for the Paris newspaper Le Monde.

From the Inside Flap

Parmesan, Camembert, Edam, Gouda-- these cheeses enjoy worldwide reputations. But have you heard of Picodon, Pultost, Caerphilly, and Manchego? And do you know their flavor, their texture, or their origin?

Cheeses of the World, with its rich array of full-color illustrations, provides answers. Detailed portraits of some two hundred of the most famous cheeses from thirty-seven countries illustrate and describe each according to type, production method, and appearance. In addition, this book establishes a system of classification for more than seven hundred different kinds of cheeses.

Cheeses of the World explores, from antiquity until today, how the varieties of cheese developed and diversified. It takes the reader from some of the world's most beautiful pastures to the aromatic ripening cellars and caves, and explains the traditional and industrial methods of cheese making.

Gourmets, connoisseurs and amateurs alike will find Cheeses of the World, written and compiled by international cheese specialists, a synthesis of the many aspects of the delicacy known as cheese. Here, too, they will discover all the practical information needed to make discerning choices among the vast selection of cheese available today and to savor them for their full gastronomic value.

Bernard Nantet is a journalist who specializes in Mediterranean and African subjects. Born in the Alps, the home of many excellent cheeses, he became a devotee of rural life and natural food. His collaborators are Patrick Rance, author of The Great British Cheese Book and The French Cheese Book; Ninette Lyon who has written six books on food, among them Fromages; and Jean Claude Ribaut, a food and restaurant critic for the Paris newspaper Le Monde.

Edition details

• Publisher: Rizzoli International Publications
• Publication date: 2005
• Language: English
• ISBN 10: 0847815994
• ISBN 13: 9780847815999
• Binding: Hardcover
• Edition number: 1
• Number of pages: 255