Review by Booklist Review
DK, in tandem with cheese-expert Harbutt, produces a droolworthy second-edition reference for anyone enamored of things whey and rennet. More than 750 cheeses are profiled, again with the publisher's great attention to detail: each entry includes name, introduction, tasting notes, how to enjoy, a map, photograph, scale, region, age, weight and shape, size, milk, classification, producer. There's an introduction explaining Harbutt's own classification (believe it or not, there's no universally accepted system of cheese categories) into seven distinct types: fresh, aged fresh, soft white, semisoft, hard, blue, and flavor added. Plus, once organized by country (with France and Italy commanding the major portion of the book), specific well-known cheeses are given two-page profiles with in-depth descriptions, whether it be France's Roquefort, Italy's Taleggio, Spain's Manchego, Great Britain's Cheddar and Stilton, and our own Monterey Jack. With the quality of artisanal cheese making at its heights, who could resist searching for a taste of halloumi?--Jacobs, Barbara Copyright 2015 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review
It has been six years since the last edition of this work. In that time, this country's access to cheeses and cheesemongers have increased, and therefore, so have the entries in this book. While maintaining Euro-centricity, the collection of cheeses now includes selections from China, Argentina, and Brazil, as well as Canada, Japan, and Australia. The text starts with an "understanding cheese" section, which discusses types, techniques, and drink recommendations for each. Also included is an example of the perfect cheese board. The body of the work is organized by region and country, with an emphasis on the traditional cheese cultures of Italy and France. Within each section are further highlighted types such as Gouda from the Netherlands and Sainte-Maure de Touraine AOC from France. Peter Hepburn's comment in his 2010 review of the earlier edition that, "Readers will assuredly crave a nibble after browsing the pages of this lavishly illustrated guide" still holds true. VERDICT A must for cheese connoisseurs, this title will delight with its extensive detail and full-color, up-close pictures. The tasting and enjoyment notes for each entry will guide the new cheese enthusiast.-Dawn Lowe-Wincentsen, Oregon Inst. of -Technology, Portland © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
