The Cheese Book; a definitive guide to the cheeses of the world - from fresh country cheeses to Cheddars and blues, Parmesan, Camembert and Brie, pungent goat cheeses and the richest crèmes. How they taste, how they are made, how to select and use them, their history and lore - and a collection of great cheese recipes. [By] Vivienne Marquis & Patricia Haskell.

Format:

Book

Author/Creator:

Marquis, Vivienne.

Haskell, Patricia, author.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cheese--Varieties.

Cheese.

Cooking (Cheese).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

317, [3] pages illustrations (some folded color) 25 cm

Place of Publication:

New York, Simon and Schuster [1965]

Contents:

Part One. 1. Cheese: The Wine of Foods; 2. How Cheese is Made; 3. Keeping the Names Straight

Part Two. 4. The Fresh Country Cheeses; 5. The Bland and Buttery Cheeses; 6. The Swisses; 7. Parmesan; 8. The Great Cheddars; 9. The Cheddar Relatives; 10. The Double- and Triple-Crèmes; 11. Classic Camembert and Brie; 12. Cheeses from the Monasteries ; 13. The Blue-Veined Cheeses; 14. The Got and Sheep Cheeses; 15. The Strong Cheeses; 16. The Spiced and Flavored Cheeses; 17. What Happened to Cheese in the Process

Part Three. 18. The Art of Cheese Tasting; 19. Selecting and Buying Cheeses; 20. Serving Cheeses: What Goes with What; 21. Storing and Restoring Cheeses

Part Four. Recipes.

Notes:

Designed by Edith Fowler.

Includes indexes.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy is "First Printing".

Other Format:

Online version: Marquis, Vivienne. Cheese book.

OCLC:

492479