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| Cheese Primer | 
 enlarge | Author: Steven Jenkins
Publisher: Workman Publishing Company
Category: Book
List Price: $16.95
Buy Used: $4.87
You Save: $12.08 (71%)
New (38) Used (31) Collectible (2) from $4.87
Avg. Customer Rating:  30 reviews
Sales Rank: 10107
Media: Paperback
Number Of Items: 1
Pages: 576
Shipping Weight (lbs): 1.7
Dimensions (in): 8.9 x 6 x 1.2
ISBN: 0894807625
Dewey Decimal Number: 641.373
UPC: 019628017628
EAN: 9780894807626
ASIN: 0894807625
Publication Date: November 1, 1996
Availability: Usually ships in 1-2 business days
Condition: NEW BOOK!! WE SHIP 6 DAYS A WEEK!!
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| Customer Reviews:
| Showing reviews 1-5 of 30 | | NEXT » |
 Wow! A terrific book on a tasty subject September 29, 2008
I wish that every town could have a cheesemonger as knowledgeable and friendly as Steven Jenkins. If you're ever in New York, bring this book to Fairway and have him sign it for you (and, of course, ask him to recommend some of the many incredible cheeses in his portion of the store). This book accomplishes what all great works do: it makes you hungry for more. Highly recommended.
 Good, but getting out of date May 20, 2008
3 out of 3 found this review helpful
A good introduction to cheese, with details about specific European cheeses (especially French) for the more advanced cheesehead. Good general overviews of the countries, and comments about some of the strengths and short-comings of each. Unfortunately, this book is going on 12 years old so it's almost irrelevant for locating specific cheeses.
The section on the U.S. is especially out-of-date as the artisinal industry has continued to explode since publishing. Worth a buy and a browse for $10, but there must be something better out there.
holy cow, goat, and sheep! February 27, 2008
Working in the specialty department of whole foods market, and having tasted my way through a hundred cheeses, i needed to know more! this book is great-- more about cheese than you would ever want or need to know. I picked this book because it is the reference book we use at work, and it explained way more different cheeses than any 5 books combined. the author is very opinionated--i dont agree with some of his blacklisted cheeses, but he is passionate about cheese. and cheese is an honorable thing to be passionate about. great book! and the wine pairings are very helpful--
Great book on cheese November 19, 2007
I was sold when I saw this book displayed at my favorite cheese counter. I use this text to find wine and cheese matches, but it also has a wealth of opinionated information on cheese itself. I love cheese, and I love this book.
 A Thorough Introduction to the World of Cheese January 19, 2007
STEVE JENKINS CHEESE PRIMER is a great overview of how cheeses are made, what regions of world produce which cheeses and general information about how to serve them.
Though truthfully this book offers way too much information to digest in any one sitting - without a morsel to taste, I have found the information contained here valuable in figuring out how to approach such a broad subject.
The biggest thing I have learned is that there is no real way to learn about most great cheeses in the United States. Thanks to government regulations that do not allow merchants to sell non-pasteurized cheeses, we Yanks are prevented from tasting the most remarkable ones -- widely available in France, Italy, Switzerland and Spain.
Still I do recommend this book because Jenkins knows his stuff. With 20 years experience tasting and buying cheese for Dean & DeLuca, Balducci's and Fairway (three of Manhattan's legendary specialty markets), he's traveled the world and sampled it all. And he's not a snob. He's good at translating his knowledge into information that anyone can relate to.
I think this book would be fantastic for a book club, though I doubt any would consider reading it. Still it would be wonderful if each week the club covered a different chapter and offered a trio of cheeses that best exemplified the regions Jenkins covers.
-- Regina McMenamin
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