Cheeses Of The World: A Season by Season Guide To Buying, Storing and Serving

Rating:
Summary: all about cheeses with great color photos
Review: Numerous cheeses are dealt with according to the season when they are made, with mention of why the particular season is the right time. The four major sections contain general material and information on the specific cheeses of the season. Color photographs of varying sizes from double-page and full-page to smaller complement the entertaining and informative text. The photographs of particular cheeses are not only appealing, but also make for a useful illustrated buying guide. Back matter includes a section on "1,200 cheeses from around the world" where the countless cheeses are grouped by family--e. g., The Chaource family, The Parmesan family. The majority of the cheeses are French, with cheeses from other European countries included also. Barthelemy is a cheese supplier who also has a hand in the ripening of cheeses. Sperat-Czar is editor-in-chief of the magazine "L'Amateur de Fromage." The photos are taken by photographers with backgrounds in high-quality, glossy general-interest and gastronomic magazines. "Cheeses of the World" is a work of an encyclopedic range with a focus on the enjoyment of cheese and background such as the making of cheese which can add to this enjoyment. Anyone from the long-time cheese lover to novice will learn something from it and consult it regularly as a guide in exploring the world of cheeses.