The Illustrated Cook's Guide to Cheeses: A Comprehensive Visual Identifier to Over 470 Cheeses of the World and How to Cook with Them, Shown in 280 Ph

This is a comprehensive visual identifier to the cheeses of the world with advice on selecting, preparing and cooking techniques. It is an indispensable, fully illustrated and updated reference source to the cheeses of the world. It includes expert descriptions of the colour, texture, taste and background of each cheese. It explores a wide variety of cheeses from around the globe, from France, Italy, Britain and the USA to the artisan producers of Denmark, Belgium and India. It features well-known international favourites such as crumbly English Cheddar and creamy French Brie to the more unusual, but equally delicious, Tutunmaa from Finland or Asadero from Mexico. It shows you how to create the perfect cheeseboard, and includes advice on which wines to serve with cheese. This extensive guide provides all-important information on what to look for when buying cheese; how to select the ideal cheese for cooking or eating; and, how to serve it, and how to store it. This stunning visual directory offers a comprehensive survey of the world's classic and modern cheeses, covering all the major producers. Essential details on each cheese describe its taste, appearance and texture; whether it is pasteurised, unpasteurised or vegetarian; and what it is best used for, be it grilling, baking, grating, sauces or salads. With over 300 wonderful photographs and clear authoritative advice, this classic reference book from one of the world's foremost cheese experts will help you to explore the versatility of this superb ingredient.

• An indispensable, fully illustrated and updated

reference source to the cheeses of the world

 • Includes expert descriptions of the colour, texture,

taste and background of each cheese

 • Explores a wide variety of cheeses from around the

globe, from France, Italy, Britain and the USA to the

artisan producers of Denmark, Belgium and India

 • Features well-known international favourites such

as crumbly English Cheddar and creamy French Brie

to the more unusual, but equally delicious, Tutunmaa

from Finland or Asadero from Mexico

 • How to create the perfect cheeseboard, and advice

on which wines to serve with cheese

Juliet Harbutt first discovered her passion for cheese on a visit

to Paris in 1983. This led to the opening of Jeroboams, her wine

and cheese shop in London, followed by the creation of the

British Cheese Awards in 1994 and subsequently the Great

British Cheese Festival in 2000. A Chevalier de Tastefromage,

she has recently received the Good Housekeeping Food Hero

Award and has worked with Blur bass guitarist Alex James to

create a range of cheese under the Evenlode Partnership.

Kate Whiteman was a highly respected food writer and editor for over thirty years. She translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffman, and was herself the author of many books, including Microwave Fish Cooking, Brittany Gastronomique and The A-Z of Italian Ingredients.