French Cheeses

French Cheeses

Book - 1996
Average Rating:
Rate this:
At last, here is the complete authoritative guide to selecting and serving more than 350 types of cheeses - every one from France, the world's most renowned culinary center. Use the 700 full-color photos as a guide when you consult the entries for information on appearance, flavor, and aroma. Reference maps pinpoint the origins of the cheeses, and handy symbols give facts such as fat content. Intriguing photographs and fascinating facts and anecdotes reveal many of the best-kept secrets of cheese making. The Eyewitness Handbook of French Cheeses gives helpful advice on buying, storing, and serving cheese, and recommends suitable wines to accompany each type. It is an invaluable guide for connoisseurs and amateurs alike.
Publisher: New York, N.Y. : DK Pub. ; Boston : Distributed by Houghton Mifflin Co., 1996
Edition: 1st American ed
ISBN: 9780789410702
Characteristics: 240 p. : ill. (some col.), maps (some col.) ; 22 cm
Additional Contributors: Yamada, Tomoko.


From the critics

Community Activity


Add a Comment

There are no comments for this title yet.


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number


Subject Headings


Find it at BPL

To Top