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by Adrienne Petterson © 2003

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Cheese - selecting, tasting, and serving the world's finest
by Alix Baboin-Jaubert
Laurel Glen Publishing
ISBN 1-57145-890-5
Published 2002 - Softcover - 217 pages - $19.95

A beautiful book on predominantly French cheeses, but it also includes other European cheese-producing countries.  Even if you can't pronounce some of the cheese names, this is a wonderful reference book, full of useful information about the cheeses.  Which wines go with what cheeses, the cheese-making process, and the different cheese-making areas.  They also have cheeses made from ewes' and goats' milk.  This goes way beyond the likes of Brie and Camembert and you'll never be stuck for which cheese to serve when, providing of course, you can actually get them.  Perhaps the Internet has a place from where you can order specialty cheeses. Vive le fromage!
CHEESE may be purchased and/or ordered through your local bookstore.
Conclusion - A heavenly and vital reference book. BookBrowser


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