| Cheeses of the World | 
 enlarge | Authors: Bernard Nantet, Francoise Botkine, Ninette Lyon, Jean Claude Ribaut
Creator: Patrick Rance
Publisher: Rizzoli International Publications
Category: Book
List Price: $50.00
Buy New: $31.22
You Save: $18.78 (38%)
New (9) Used (13) Collectible (1) from $10.97
Avg. Customer Rating:  5 reviews
Sales Rank: 226005
Media: Hardcover
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 4.1
Dimensions (in): 12.5 x 9.7 x 1.1
ISBN: 0847815994
Dewey Decimal Number: 641.373
EAN: 9780847815999
ASIN: 0847815994
Publication Date: March 20, 2002
Availability: Usually ships in 1-2 business days
Condition: BRAND NEW
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| Editorial Reviews:
Amazon.com Review
Reader beware: the photographs in Cheeses of the World are so gorgeous, you might be tempted to eat the page. If, however, you and the book survive that first delirious onslaught of full color Camemberts, Bries and Parmesans, there's plenty of food for thought to keep you entertained (if slightly hungry). Here is the complete history of some two hundred cheeses from thirty-seven different countries. Starting with antiquity, the book explores the evolution of cheese, how it developed and diversified, and how it is made--both the traditional and industrial methods of production. Sections describe the history of cheese, the rules governing its production in the modern world, and how it's classified. Cheeses of the World then divides its remaining chapters into regions: Northern Europe, France, Central Europe, Lands of the Sun, and New Worlds. Each section discusses the particular cheeses native to that area, amply illustrated with photographs, reproductions, and drawings. This is the book for cheese lovers.
Product Description
Parmesan, Camembert, Edam, Gouda-- these cheeses enjoy worldwide reputations. But have you heard of Picodon, Pultost, Caerphilly, and Manchego? And do you know their flavor, their texture, or their origin?
Cheeses of the World, with its rich array of full-color illustrations, provides answers. Detailed portraits of some two hundred of the most famous cheeses from thirty-seven countries illustrate and describe each according to type, production method, and appearance. In addition, this book establishes a system of classification for more than seven hundred different kinds of cheeses.
Cheeses of the World explores, from antiquity until today, how the varieties of cheese developed and diversified. It takes the reader from some of the world's most beautiful pastures to the aromatic ripening cellars and caves, and explains the traditional and industrial methods of cheese making.
Gourmets, connoisseurs and amateurs alike will find Cheeses of the World, written and compiled by international cheese specialists, a synthesis of the many aspects of the delicacy known as cheese. Here, too, they will discover all the practical information needed to make discerning choices among the vast selection of cheese available today and to savor them for their full gastronomic value.
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| Customer Reviews:
Everyone who finds this on your coffee table will love to peruse it! December 28, 2006
3 out of 3 found this review helpful
This is a large scale book fit for your coffee table. The photographs are gorgeous, with the ability to transport you to other times and place, as well as remind the reader where cheese comes from; place, animal, shepherd, makers. The text is quick and easy to read, as well as informative.
All types of cheese are covered ("Eight major families according to hardness and rind"), as well as geographical regions (Northern and Central Europe, France, "Lands of the Sun," (Italy, Spain, Portugal...) and "New Worlds" (US, Canada, Mexico...), along with their cheese history and cheese lore, including original packaging artwork. (You should expect no less from Rizzoli.)
However, it is somewhat dated (1993), especially considering the fact that we can all now find many previously-unavailable cheeses at stores like Trader Joe's and even Costco! (Heck, I recently found a Wensleydale with cranberry at Costco, a new one to me!) And in more metro areas such as New York City, one can find cheesemongers selling their own cheeses, as well as fabulous imports.
While a fully updated book of this magnitude would be splendid, it would also simply be too cumbersome to physically handle and enjoy, as it might hold 400+ pages and weigh about 10 pounds!! So accept this edition and enjoy it for what it is; an early 90's perspective on the wonderful world of cheese. And, look how far we've come!
 Homage to Fromage- Beautiful but Biased September 1, 2005
6 out of 10 found this review helpful
As a cheese lover, I was thrilled to see this gorgeous coffee table book. The photographs are mouth-watering and delectable for sure.
I was also pleased to see that the author gave due to some oft neglected cheeses, particularly my beloved Bulgarian kashkaval. Take it from me- as Eastern Europe (particularly Bulgaria and Romania) is integrated into Europe and becomes more economically developed, their cheeses will no longer be kept secret. I have travelled on food tours all over Europe and let me tell you, there are many delights to be discovered in that corner of Europe.
However, I found the book to show a callous anti-Turkish bias. Turkey is well-loved by knowledgable foodies, and her cheeses are well-regarded, if not so well publicized. There is a sharp and slightly salty braided Armenian cheese which is perfect with olives for breakfast. But the affront in this book is when the author identifies the delicious Turkish halloumi cheese as a CYPRIOT cheese! This is just a slap in the face. I can only hope it was an accident and not a deliberate slight, and yet there is little to no mention of Turkey at all in this book. This, when the Hittites of Anatolia were among the first to produce cheese!
So for the casual cheese lover, the book is a worthy purchase. But be aware that politics is sadly everywhere these days, even in books about cheese.
Attractive coffee table book... February 7, 2001
16 out of 18 found this review helpful
This is an attractive coffee table book. It is not as informative as I had hoped, though. The text is poorly written and just doesn't get into the depth I was looking for.
 Great Book! June 19, 1999
5 out of 31 found this review helpful
I laughed, I cried, I made cheese
This is a magnificant narritive of fascinating porportion. June 11, 1999
6 out of 12 found this review helpful
Bernard Nanet, such a wonderful author. His book is so wonderfully told that it took all my self restraint to keep from eating the pages. His story telling skills are unmatched. The only person I know who knew half as much about cheese was my father who used to work on a dairy farm and he still didn't know as much as Bernard Nanet. This book completely blew me away. It is phenomenal.
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