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French Cheese (Eyewitness Companions) | 
| Author: Dk Publishing
Creator: Joel Robuchon
Publisher: DK ADULT
Category: Book
List Price: $20.00
Buy New: $8.94
You Save: $11.06 (55%)
New (27) Used (20) from $0.50
Avg. Customer Rating:  4 reviews
Sales Rank: 44640
Media: Paperback
Number Of Items: 1
Pages: 288
Shipping Weight (lbs): 1
Dimensions (in): 8.6 x 5 x 0.9
ISBN: 0756614023
Dewey Decimal Number: 641.3730944
EAN: 9780756614027
ASIN: 0756614023
Publication Date: December 19, 2005
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
Cataloguing the wide varieties of cheeses found in France, this highly informative reference provides essential information on each type of cheese, as well as advice as what wince to drink as accompaniment and the history of each flavor.
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| Customer Reviews:
Nice introduction to the world of French cheese March 29, 2008
10 out of 11 found this review helpful
For those who enjoy cheese from time to time, this is an enjoyable little volume. Its focus is on French cheese (I just read and reviewed a book on olive oil, and this is a similar type of work).
The book begins with some introductory elements. Among these: the interrelationship among cheese, bread and wine; nutritional value of cheese; French cheese today; the labeling of cheese (a fascinating subject as related here, by the way!); buying, storing, and tasting cheese (one useful hint: let cheese warm up about 1/2 hour before eating, to bring out fuller flavor).
But the real heart of this book is the coverage of cheeses. There are over 200 pages of this, so I'll provide a few examples to give a sense of what is covered.
Brie: One of my favorite French cheeses (I used to think that it had an odd odor and taste, but with maturity, I have changed my mind!). The region where it is made is just east of Paris. Different kinds of brie are described. The discussion provides the rules that allow one to label the cheese as meeting key standards.
Camembert: Another of my favorites. This discussion includes the 32 steps from milking cows to eating a slice of this cheese! Fascinating reading. Again, as with brie, there are many categories of camembert, and it is intriguing to read about the variations.
Emmental: Another French cheese that I enjoy immensely. The discussion describes how one type of this cheese (Emmental grand cru) is made.
Roquefort: Not a cheese that I eat much. But it is one that is well known. A variety of aspects of this cheese is covered, such as appearance and flavor, legal protection, production, the cheese's "home," the blue mold so characteristic of this cheese, and so on.
In short, this is a lot of fun! It gives the reader a good sense of the different French cheeses and provides greater context for the next time one sits down to eat some good French cheese!
How did I live without this book? January 4, 2008
2 out of 2 found this review helpful
DK Publishing does it again! Most Americans can probably only name 4 or 5 types of cheese but here is a book with hundreds of fascinating cheeses. I wouldn't say that all the cheese looks appetizing but the shear variety will keep you reading. Now, when I go to cheese section of a well stocked grocery store I get excited when I see a cheese I read about in the book.
French Cheese January 11, 2007
3 out of 5 found this review helpful
Excellent! DK Publishing does a thorough job with superb photographs and complete information. I am both a photo researcher and professional freelance stock photographer and work in publishing!
AVOID THIS BOOK! January 9, 2007
28 out of 29 found this review helpful
I suggest that if you live in the typical USA city or town you do not read 'French Cheese'. It will turn you into a cheese snob and ruin any appreciation you currently have for cheese sold in most USA environments. Since reading this very informational 'French Cheese' book, I have yet to find a good 'live' cheese within an one hour drive plus an hour ferry ride of my home. This commute has driven my cheese costs through the roof. My wine costs are now at new heights too, as the suggestions for compatible wines are so interesting. Now my typical day is to get up very early, catch the morning bus (or drive) to the ferry terminal; take the ferry to the city; then walk a distance to a farmer's market area where I can find cheese and wine within a respectable distance from each other. I find a cheese that is still 'alive', look it up in the book, see what wine the 'French Cheese' book recommends, then go to one of the wine shops in the area and try to find that wine. If I cannot find the wine, back to the cheese shop to see what else they have that matches up with one of the cheese / wine recommendations in the 'French Cheese' book. By the time I get all this done it is time for lunch. I go to the one of the local bakeries nearby and get some 'appropriate bread' to go with some of the cheese and wine I purchased, sit down somewhere and have lunch. Then it is time to head for home. It will take me another couple of hours to get home, so it is just in time to start a dinner of some kind, (which is usually based upon one of 'French Cheese' book's cooking with cheese recommendations). I am also afraid that my travel expenses to Europe (France in particular) are going to increase dramatically since most of the cheeses in the 'French Cheese' book are not exported, (and there are so many cheeses to try). I would write more, but I am running late for the ferry. I wish I had never read this damn book.
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