The Complete Idiot's Guide to Cheeses of the World (Complete Idiot's Guide to) | 
| Authors: Steve Ehlers, Jeanette Hurt
Publisher: Alpha
Category: Book
List Price: $18.95
Buy New: $10.74
You Save: $8.21 (43%)
New (36) Used (11) from $9.76
Avg. Customer Rating:  2 reviews
Sales Rank: 88536
Media: Paperback
Number Of Items: 1
Pages: 336
Shipping Weight (lbs): 0.9
Dimensions (in): 9 x 7.3 x 0.9
ISBN: 1592577148
Dewey Decimal Number: 641.373
EAN: 9781592577149
ASIN: 1592577148
Publication Date: April 1, 2008
Availability: Usually ships in 1-2 business days
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Product Description
Any way you cut it, cheese has global appeal.
Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese.
Over the past two decades, the quality, availability and popularity of artisan cheeses has grown
Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years
1?3 of the supermarkets offer full-service cheese counters with up to 300 varieties
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| Customer Reviews:
A Cut Above September 7, 2008
Although I am not completely ignorant of cheeses, reading the "Complete Idiot's Guide" actually taught me HOW MUCH I did not know about them. The book is a delightful mix of cheese history, humor, helpful hints and hopping good recipes. I have to say though, that Chapters 5-19 made me want to literally EAT my way through the book, one country at a time. Starting with cheeses of the Old World and ending with those of the Americas, Jeanette Hurt gave me a new gastronomic goal--to learn about and sample each new cheese she introduced.
As a reading educator, I appreciate how reader friendly this book is, including clear topical organization and many features for gathering nuggets of information, high points, and terms quickly--with advanced organizers before sections (called "In this Chapter"); sidebars entitled "A Cut Above," "Stinky Cheese" and "Say Cheese;" a summary of main points at the conclusion of each chapter; and a culminating glossary of key terms and other resources.
What a wonderful guide for those who want to become more enlightened about the ways of world cheeses and their mouthwatering properties.
Must Have Book on Cheeses July 9, 2008
This book is a must-have addition to every cheese lover's library. The book is a fascinating look at the world of cheese and includes what you need to know about selecting, serving, enjoying and pairing cheese. The first part of the book covers what cheese is, how it's made and differences among cow, goat, and sheep milk cheeses. It spells out the rich history of cheese and explores the different types.
The next part of the books explores the best and most famous European cheeses from France and Italy to lesser-known varieties of Sweden and Finland. The third section deals with New World Cheese: artisan American, Canadian, Mexican and Latin American Cheese.
The final section is my personal favorite detailed with a plethora of tips on shopping for cheese, cheese storage, and cooking with cheese. I also learned how to have a cheese tasting and/or pairing, and even how to make cheese in my own kitchen.
There are absorbing little extras: " A cut above" is a space for bits of extra information. One of the ones I particularly enjoyed: "Not only is Edam shaped like a cannonball, but rounds of it were actually used in place of cannonballs in 1841, helping the Uruguayan fleet defeat the Argentinina navy."
"Stinky cheese" are warnings about challenging or confusing details in the cheese world, with tips on how to identify them and avoid or understand them. For example, "Though cheese is best served at room temperature, that rule might make it clash more with vodka. Vodka tastes best chilled, and when it is combined with something at room temperature, it falls flat. That's one reason why fresh chevre, which can be served chilled, goes well with vodka."
"Say Cheese" includes words that might be unfamiliar to you but are frequently used in the cheese world and defined here. A sample: "Despite its origins in Lazio, which is within spitting distance of Rome, most of what is labeled as Pecorino Romano is actually made on the island of Sardinia. For authentic Pecorino Romano, seek out cheese that is labeled `Genuino Pecorino Romano.'"
At the risk of sounding Cheesy, the book is comprehensive, well-written, interesting and fun.
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