The World Encyclopedia of Cheese

by Juliet Harbutt

Book Overview

A superb collection of 100 cheese recipes from all over the world is presented in this colour illustrated encyclopedia that covers cheeses from all the major producers in the world. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1859676154
• ISBN13: 9781859676158
• Release Date: May 1998
• Publisher: Lorenz Books
• Length: 256 Pages
• Weight: 3.60 lbs.
• Dimensions: 1.1" x 9.5" x 12.2"

Customer Reviews

Comprehensive and useful

I love cheese and I have always been curious to try new varieties, but I have never had the necessary information about the manufacturing process, different types, etc. to thoroughly enjoy and understand what I was eating. So I was very pleased with this very good book about the cheeses of the world, which gives a detailed presentation organized by countries famous for their cheeses: France, Italy, England, Spain, Germany, Greece, Mexico, USA, Australia, New Zealand, etc.Also, there is a lot of information about varieteis of cheese, how they are made, " secrets", how to combine them with wine, and how to make a perfect cheese plate. It is meant for the ones who would like to get acquainted in this area, as well as for the 'cheese junkies' who want to know what else the world offers to taste. At the end there is a special chapter with cheese recipes for snacks, salads, pastries, desserts, a very interesting and inspiring chapter for cheese-based dishes. There is only one suggestion I can make regarding this book: it would have been more interesting if each cheese denomination and description would have been accompanied by a map of the country and the location of the area where the cheese comes from. Nevertheless, this is a great book that should be on every cheese-lovers shelf; every time you open it, you'll discover that there is something you haven't tried yet and you should. Buy this book and take time to enjoy it!

Cheese saves the day

Cheese has been something of a passion of mine for the last few decades and this incredible guide was recommended by my friend Antony, who is a professional cheese-cutter.I has all the favourites here Stilton, Chedder, Parmigiano, etc. and quite a few that i have never heard before, like the goat's cheese Fern Britten, and yak's milk variety Jamieolivertwat derived from Mongolia. It makes one hungry just seeing the descriptions and yearn for a scratch and sniff version! enjoy!!

A very clear reference on cheese with excellent recipes.

My firm has had the pleasure of promoting some of the world's finest cheeses: Parmigiano-Reggiano, Stilton, and some excellent cheeses from Vermont. I have purchased many books on cheese and have tasted dozens of different cheeses. So you can imagine how pleased I was to find this book.When I purchased it I was pleasantly surprised, as not all authors get the complete facts or seem to get their information from only one or two sources. However Juliet Harbutt has done her homework on this book. It clearly explains the cheesemaking process in a manner easily understood by almost anyone. She manages to bring some technical aspects, such as what happens to fat molecules during the cheesemaking process, to an understandable level. Ms Harbutt also gives clear descriptions of various cheeses from around the world. In addition, Roz Denny has created some fabulous recipes to accompany the cheeses you will find in this book. Mouth watering photos, and the recipes are good, too!There are several great books about cheese on the market. Some cover more cheeses, some are technical, but if you are serious about cheese this is one book that needs to be on your shelf. It will help round out your knowledge of this wonderful food.