The world's most highly respected cheese expert. what Juliet Harbutt doesn't know about cheese simply isn't worth knowing. Born in New Zealand, she came to Britain in 1984 and founded Jeroboams The Wine & Cheese Shop, a retail and wholesale company, reputably one of Britain's finest, offering over 250, mainly raw milk, French and British artisan cheeses. She also designed and ran seminars for retailers, wholesalers and the Relais Chateaux Hotels throughout Britain.
World Cheese Book
Paperback
(New)
25.0
Out Of Stock
The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an in-depth understanding of the world of cheese - the science, the smells, the succulence.
The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.
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Library Journal
Readers will assuredly crave a nibble after browsing the pages of this lavishly illustrated guide. Cheese expert and creator of The Cheese Web (www.thecheeseweb.com), Harbutt (The World Encyclopedia of Cheese) has compiled a sumptuous, visually appealing encyclopedia of over 750 cheeses, featuring photos (in whole and close-up) as well as info on terroirs and cheese production. The reader is sure to encounter the unknown—Japan, for example, has a surprisingly robust cheese industry. Still, the point of view is decidedly European. Entries are arranged geographically and then alphabetically within each country's listings, but Harbutt and her contributors highlight France and Italy and include markedly less from the New World and nothing from places like India or South Africa. VERDICT Many discoveries await the reader, and the brief descriptions offer useful advice on optimal enjoyment of each cheese. Well packaged and accessible.—Peter Hepburn, Univ. of Illinois at Chicago Lib.