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French cheeses / written by Kazuko Masui and Tomoko Yamada ; foreword by Joël Robuchon ; photography by Yohei Maruyama ; wines recommended by Robert and Isabelle Vifian ; consultant, Randolph Hodgson.
LIBRA - Blank Collection SF274.F7 M36 1996
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LIBRA - Rare SF274.F7 M36 1996 Malgieri copy
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- Format:
- Book
- Author/Creator:
- Masui, Kazuko.
- Series:
- Eyewitness handbooks
- Language:
- English
- Subjects (All):
- Cheese--Varieties--France--Encyclopedias.
- Cheese.
- Cheese--Varieties.
- France.
- Cheese--Varieties--Encyclopedias.
- Cheese--Varieties--France--Pictorial works.
- Cheese--Varieties--Pictorial works.
- Genre:
- Encyclopedias.
- Pictorial works.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Blank, Fritz (bookplate) (donor) (Blank Collection copy)
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- 240 pages : color illustrations, color maps ; 22 cm.
- Edition:
- [First American edition].
- Place of Publication:
- [New York, N.Y.] : [DK Publishing.] ; [Boston]: [Distributed by Houghton Mifflin Company], [1996.]
- Summary:
- 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.
- Contents:
- Introduction. The origins of cheese; Cheese, wine, and bread; French cheeses today; Map of France
- French Cheeses.
- Notes:
- "A DK Publishing Book."
- Includes bibliographical references (page 240) and index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- Blank Collection copy has dust-jacket retained.
- Blank Collection copy has bookplate of Chef Fritz Blank.
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- Malgieri Collection copy: dust jacket retained.
- Malgieri Collection copy has bookmark from Kitchen Arts & Letters bookstore, New York, laid in.
- ISBN:
- 0789410702 :
- 0789414376
- OCLC:
- 34475144
- Online:
- Laurie Burrows Grad Collection Home Page
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