"The Cheese Book" 1965 MARQUIS, Vivienne and HASKELL, Patricia

"The Cheese Book" 1965 MARQUIS, Vivienne and HASKELL, PatriciaMARQUIS, Vivienne and HASKELL, Patricia [314] pp. Simon and Schuster 1965 9 1 2" x 6 1 2" Jacket design by Arthur Williams VG VG The Cheese Book begins at the beginning. It tells what cheese is, and how it is made, starting with the earliest fresh country cheeses still made everywhere today as they were in biblical times. After them the bland and buttery cheeses, the Swisses, the Parmesans, the Cheddars and the blue veined cheeses like Gorgonzola and

MARQUIS, Vivienne and HASKELL, Patricia

[314] pp.

Simon and Schuster

1965

9 1/2" x 6 1/2"

Jacket design by Arthur Williams

VG/ VG

The Cheese Book begins at the beginning. It tells what cheese is, and how it is made, starting with the earliest fresh country cheeses -- still made everywhere today as they were in biblical times. After them the bland and buttery cheeses, the Swisses, the Parmesans, the Cheddars -- and the blue-veined cheeses like Gorgonzola and Roquefort which have been known for almost a thousand years. And then follows the host of subtle soft-ripening cheeses that come out of the monasteries in the Middle Ages. All of these, and the sophisticated later cheeses -- the classic Camembert and Brie, the luxurious new crèmes, the strongest of the strong and cheeses strangely spiced and flavored -- all are discussed in these pages. The Cheese Book is a cornucopia of knowledge, and a celebration of the good things of life. Its tone is civilized, its opinions forthright. It is a delicious and most useful book -- and destined to become a classic.