French Cheeses: The Visual Guide to More Than 350 Cheeses From Every Region of France - Couverture souple
Synopsis
The definitive guide to more than 350 French cheeses, this book tells the story of each type of cheese -- its origins, appearance, & flavor. Annotated full-color photos reveal the special characteristics of each French cheese. Handy symbols indicate fat content & best season for each cheese. Wine recommendations from international connoisseurs guide readers to the perfect wine for the perfect cheese. Also includes: the origins of cheese; cheese, wine & bread; French cheeses today; map of France; glossary; list of producers, shops, & markets; how cheeses are made; the Appellation d Origine Controlee (AOC); & how to buy, store, cut, & taste cheese.
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From Library Journal
The magnificent illustrations in this book are characteristic of the "Eyewitness Handbook" series: glossy color photographs, so finely reproduced that the subtlest shades of white, beige, gray, yellow and brown come alive. A complimentary foreword by the great chef Joel Robuchon concurs. Beyond the excellent visuals, however, is voluminous information on over 350 cheeses made in France. A concise introduction serves not only as a guide to interpreting each entry's economically arranged information but also to alert the reader that attention will be given to methods of production, aroma, taste, fat content, milk-type, and the ideal accompanying drinks. Included are a small glossary, a short bibliography, and even a directory of French cheese shops and markets at the end. Don't be put off by the somewhat narrow subject?here is a necessary selection for any collection with a sophisticated respect for food.?Wendy Miller, Lexington P.L., Ky.
Copyright 1996 Reed Business Information, Inc.
From Booklist
Although many guides to the art of fromagerie exist, none provide such visual detail and at-a-glance information as Masui and Yamada. They categorize 350 cheeses in a dictionary format, divided by regions of production, and add succinct sidebars about manufacturing processes and the definition of specific terms (i.e., the distinction between artisanal and industriel), generally enlightening even the most blaseof cheese buyers. Like many California wine, few of the cheeses produced in limited quantities even leave the country, so the compilation here yields many surprises. There is a massive amount of reference data to be consumed and savored piece by piece. A glossary and a list of producers, shops, and markets are appended. Sharp color photography by Yohei Maruyama. Barbara Jacobs
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