Cheese: A Connoisseur's Guide to the World's Best | 
 enlarge | Authors: Max Mccalman, David Gibbons
Publisher: Clarkson Potter
Category: Book
List Price: $35.00
Buy New: $18.99
You Save: $16.01 (46%)
New (32) Used (12) from $18.50
Rating:  10 reviews
Sales Rank: 11761
Media: Hardcover
Pages: 304
Number Of Items: 1
Shipping Weight (lbs): 2.7
Dimensions (in): 10 x 7.7 x 1
ISBN: 1400050340
Dewey Decimal Number: 641.373
EAN: 9781400050345
ASIN: 1400050340
Publication Date: August 30, 2005
Availability: Usually ships in 1-2 business days
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Product Description
Filled with indispensable information from America’s foremost authority, Max McCalman, Cheese: A Connoisseur’s Guide to the World’s Best is your road map to exploring the world of fine cheese. As the maître fromager at New York’s acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed The Cheese Plate, McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the world’s best cheeses—and only the best—complete with all the practical information you could need and all the fascinating details you could want.
An incredible variety of real cheeses from around the world—including right here in the United States—are becoming more widely available. From distinguished Cabrales to oozing Reblochon and buttery Fontina d’Aosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Cheese is the ultimate guide to doing just that. Profiles of the cheeses include not only McCalman’s evocative descriptions but fascinating information on how each cheese is made, who the best producers are, similar cheeses to seek out, and even tips on what time of year the cheese is at its peak, how to store it, and how to serve it for maximum enjoyment.
Of course, wine is cheese’s favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese.
From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the world’s cheesemakers have to offer.
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| Customer Reviews: Read 5 more reviews...
 Great book for Cheese lovers June 1, 2008
L. Skaliotis (Cyprus)
Great cheese reference guide. Not a complete encyclopedia (check out the world encyclopedia of cheese) but a great recommendation of the personal top 200 cheeses by a well known specialist in the field.
Well worth it.
 Good book January 13, 2008
A. Julian (NC)
2 out of 2 found this review helpful
This is a very informative book but if you have any eye trouble the gray print makes it hard to read.
Great reference for the cheese snob in your life :) December 26, 2007
Anonymous
1 out of 1 found this review helpful
My wife bought me this book for Christmas and I couldn't be happier. From the wonderful descriptions and histories to the expectations from each cheese, I am in 7th heaven. For anyone looking to expand their cheese knowledge, I highly recommend this book.
 Good Reference January 11, 2007
Craig Sawyer (Los Gatos, CA USA)
9 out of 9 found this review helpful
This my second cheese book. My first one, "Cheese Primer" didn't list many of the cheeses our local gourmet store carries. This does, and then some. I don't always agree with his ratings, but the descriptions are accurate. Best read if you already know something about cheese and want to expand your horizons.
Cheese Maven's Choice January 3, 2007
B. Canning
10 out of 10 found this review helpful
Cheese is not only my profession, it is my passion. I have a large collection of books about cheese. "Cheese: A Connoisseur's Guide to the World's Best" is an excellent reference, and the perfect complement to McCalman's "The Cheese Plate." Although less comprehensive than the classic "Cheese Primer" by Steven Jenkins, I find McCalman's guide, with its luscious photos, truely a "connoisseur's guide" rather than an encyclopedia. Unfortunately, the majority of the world-class cheeses that McCalman so beautifully depicts and describes, are not widely available throughout the US. What a shame!
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