Cheeses of the World

Bernard Nantet, Patrick Rance

ISBN 10: 0316905585 / ISBN 13: 9780316905589

Published by Little, Brown & Company 28/10/1993, 1993

About this Item

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Seller Inventory # 6545-9780316905589

Bibliographic Details

• Title: Cheeses of the World
• Publisher: Little, Brown & Company 28/10/1993
• Publication Date: 1993
• Language: English
• ISBN 10: 0316905585
• ISBN 13: 9780316905589
• Binding: Hardcover
• Condition: Very Good

About this title

Synopsis

Reader the photographs in Cheeses of the World are so gorgeous, you might be tempted to eat the page. If, however, you and the book survive that first delirious onslaught of full color Camemberts, Bries and Parmesans, there's plenty of food for thought to keep you entertained (if slightly hungry). Here is the complete history of some two hundred cheeses from thirty-seven different countries. Starting with antiquity, the book explores the evolution of cheese, how it developed and diversified, and how it is made--both the traditional and industrial methods of production. Sections describe the history of cheese, the rules governing its production in the modern world, and how it's classified. Cheeses of the World then divides its remaining chapters into Northern Europe, France, Central Europe, Lands of the Sun, and New Worlds. Each section discusses the particular cheeses native to that area, amply illustrated with photographs, reproductions, and drawings. This is the book for cheese lovers.

Review

Reader beware: the photographs in Cheeses of the World are so gorgeous, you might be tempted to eat the page. If, however, you and the book survive that first delirious onslaught of full color Camemberts, Bries and Parmesans, there's plenty of food for thought to keep you entertained (if slightly hungry). Here is the complete history of some two hundred cheeses from thirty-seven different countries. Starting with antiquity, the book explores the evolution of cheese, how it developed and diversified, and how it is made--both the traditional and industrial methods of production.

Sections describe the history of cheese, the rules governing its production in the modern world, and how it's classified. Cheeses of the World then divides its remaining chapters into regions: Northern Europe, France, Central Europe, Lands of the Sun, and New Worlds. Each section discusses the particular cheeses native to that area, amply illustrated with photographs, reproductions, and drawings. This is the book for cheese lovers.