World Cheese BookWorld Cheese Book
Title rated 3.9 out of 5 stars, based on 6 ratings(6 ratings)
Book, 2009
Current format, Book, 2009, 1st American ed, No Longer Available.Book, 2009
Current format, Book, 2009, 1st American ed, No Longer Available. Offered in 0 more formatsThe book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an in-depth understanding of the world of cheese - the science, the smells, the succulence.
The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.
The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an in-depth understanding of the world of cheese - the science, the smells, the succulence.
The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.
Featuring more than 800 entries, a comprehensive visual reference includes coverage of the world's most significant cheeses, going beyond descriptions of physical characteristics to counsel enthusiasts on how to choose a cheese in accordance with occasion and personal tastes.
Features over eight hundred of the world's most significant cheeses, and offers guidance on how to choose a cheese according to the occasion and personal tastes.
The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.
The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an in-depth understanding of the world of cheese - the science, the smells, the succulence.
The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.
Featuring more than 800 entries, a comprehensive visual reference includes coverage of the world's most significant cheeses, going beyond descriptions of physical characteristics to counsel enthusiasts on how to choose a cheese in accordance with occasion and personal tastes.
Features over eight hundred of the world's most significant cheeses, and offers guidance on how to choose a cheese according to the occasion and personal tastes.
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- London ; New York : DK, 2009.
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