Synopsis
From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world’s most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese’s pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.
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Reviews
After a short section devoted to the history of cheese and how it is made, this latest book from prolific food writer Ridgeway (International Vegetarian Cooking, Crossing, 1997) becomes a directory consisting of profiles of over 100 different cheeses. Entries vary in length from one to three pages and provide information on each cheese's name, origin, characteristics, variations, and serving suggestions. Each entry also offers a clever "cheese wheel" symbol indicating the type of milk used in creating the cheese, its maturity period, its pungency, and suggestions of wines to serve as accompaniment. While this work does include a few recipes, serious cooks will gravitate more toward Christian Teubner's The Cheese Bible (Penguin Studio, 1998) or Julie Harbutt's The World Encyclopedia of Cheese (Lorenz, 1998), which focus more on cooking with cheese. Ridgeway's book is perfect for patrons who need practical information about the stuff itself. Recommended for medium to large public libraries.AJohn Charles, Scottsdale P.L., AZ
Copyright 1999 Reed Business Information, Inc.
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