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Cheese Primer |
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Cheese Primer |
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by: Steven Jenkins
Dewey Decimal Number: 641.373 EAN: 9780894807626 ISBN: 0894807625 Label: Workman Publishing Company Languages: Manufacturer: Workman Publishing Company Number Of Items: 1 Number Of Pages: 576 Publication Date: November 01, 1996 Publisher: Workman Publishing Company Studio: Workman Publishing Company Editorial Review: Product Description: After years of importing cheeses, exploring cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, Steven Jenkins, our foremost cheese authority, decided to write it all down. CHEESE PRIMER tells you every thing you need to know about the hundreds of cheeses that have become available in this country. Region-by-region, Jenkins covers all the major cheeses from France, Italy, Switzerland, Canada, and the United States. He includes information on judging, buying, storing, serving, and enjoying the tremendous variety of cheeses available at food shops and supermarkets today. Includes wine guide and generous photos. Amazon.com Review: If you want a fascinating food book, say Cheese Primer. For 20 years, Steve Jenkins has lead the way in upgrading the quality of cheese sold at fine food stores in the U.S. Finally, in this volume, he shares his encyclopedic knowledge. Jenkins tells all about cheesemaking at the commercial as well as the artistic level. Generously punctuated with maps and photos, the book includes all kinds of historical and other relevant information. Jenkins seems to describe every kind of cheese made in the U.S. and Europe, including when to eat them, how and with what. His passion and blunt opinions make it easy to travel the 548 pages of this book if you have even the smallest interest in cheese. The guide to pronunciation is particularly helpful. Related Items:
Average Rating:
 Rating:  - Terrifically cheesyThis book is great fun, giving stories and information of common and obscure cheeses. Known and obscure cheese makers also. We use it as reference for lots of reasons. Rating: - Steve Jenkins Is A MasterI am a writer (in my spare time). I write about technology and so I would like to believe that I have a sense for the relative depth of someone's knowledge and their passion for a particular subject. Steve Jenkins is brilliant. His book is so fact filled that it can appear to be initially overwhelming. But despair not, you will come out so much the better "foodie" for working through the detail! Steve delivers a geographical representation in such compelling terms that you can actually see the process and people in your mind's eye. The book is a triumph and my only regret is that it took me this long to read it. I could have saved so much time and money had I just read the damn book! Rating: - Cheese PrimerGreat - easy to use. Can be used as a resource guide to look up cheeses but also fun to read like a novel/travelogue. My daughter originally bought it as a resource for a school project and we have all enjoyed it. I also gave a copy as a gift with some fun and different cheeses. Great to take to your local cheese shop and spend the morning hunting around. Rating:  - good reference bookI have not had this book for very long, nor have I been able to maximize its use yet; however, on the few occasions that I have used it, it has pointed me in the direction of a good cheese. Also, its organization is good, making it pretty easy to locate cheeses I'm considering, or vice versa, to find a good recommendation based on what I generally know I'm looking for. My only negative comment is that his top recommendations seem to all be rare. I understand that that might be the case, but I would have appreciated a more practical approach (i.e. a list that I can actually use to find a great cheese at my local market.) If he needs to preserve his culinary credibility by recommending the rare cheeses, fine. However, I would have had a second list of my readily available favorites.
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