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Synopsis
This guide gives an analytical profile of over 350 French cheeses. It describes each cheese's origins, constituents, shape, weight, fat content, best season, taste and recommended wines, as well as advising on how to buy, store, cut and serve cheese to gain maximum advantage of its flavour. Symbols and maps identify the origin of each cheese. It also provides information about the making of cheeses, from goat's cheeses produced traditionally by small farmers in alpine areas, to cheese produced in dairies with milk provided by cooperatives.
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FRENCH CHEESES, Eyewitness Handbooks
Published by
Stoddard, Toronto, 1996
ISBN 10: 0773729933
ISBN 13: 9780773729933
Used
Hardcover
First Edition
Seller: J. W. Mah, Burnaby, BC, Canada
Seller rating 5 out of 5 stars
Flexible Covers. Condition: Near Fine. MaRUYAMA, Yohei (illustrator). 1st. (CAD) First Canadian Printing No markings, sall sstress creases to flexible covers, Near Fine. Glossy flexible cover, no jacket possibly as published, 240pp, index. Foreword by Joel Robuchon. Wines recommended by Robert and Isabelle Vifian. Accurate colour photos of all 350 types of French cheese arranged alphabetically with notes on the special characteristics, grades, and wine recoomendations. If you want an excellent cheese-spotting guide to tell your Bleu des Causses from your Bleu de Costaros, this is the book.( 1.8 JM HOQ 102/a3 Size: 8vo - over 7¾" - 9¾". Seller Inventory # 04377
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