Written by the author of "Great British Cheese Book", this examines the full range of France's cheese and tells of the history and tradition of French cheesemaking, from its origins to the present, together with descriptions of over 800 different cheses. Also a traveller's guide book, it details the history, landscape and traditions of each area of France and includes maps plus road and location details. The author divides the France into 18 regions and guides the reader through each one. Every single cheese of every region is discussed from its appearance, texture, aroma and flavour to its origins, development and methods of making. Mixing anecdote with information gathered from his research, Rance presents cheesemaking as a vital part of rural France's traditional pattern of life, and examines the current state of the art. At the end of each chapter is a dictionary of the region's cheeses: details of making and where to locate and buy them. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

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Bibliographic Details

Title: The French Cheese Book
Publisher: Pan Macmillan, United Kingdom, London
Publication Date: 1991
Language: English
ISBN 10: 0333413601
ISBN 13: 9780333413609
Binding: Paperback
Condition: Very Good
Weight: 726 grams

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