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The Cheese Companion: A Connoisseurs Guide (Anglais) Broché – 22 septembre 2004


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EUR 3,09 EUR 0,40

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Book by Ridgway Judy


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Amazon.com: 4 commentaires
Great Learning Companion! 18 novembre 2013
Par M. Davis - Publié sur Amazon.com
Achat vérifié
I love that the book contains both a history of cheese as a whole, and then photos and descriptions of particular cheeses. I was worried that the subset of cheeses mentioned would be so few that it would be inapplicable to something like taking the book shopping with me, but for each cheese it also mentions other similar ones. I really enjoyed reading the book cover to cover, and look forward to using it as a reference for future shopping trips.
Arrived in a timely fashion but not in the best condition 1 janvier 2013
Par Nicole E. Conrad - Publié sur Amazon.com
Achat vérifié
This book was a gift - it arrived but looked a bit used. It may have been the packaging..

Nonetheless, the book looks interesting and makes a good addition to a cheese themed gift basket!
18 internautes sur 34 ont trouvé ce commentaire utile 
Best yet 5 janvier 2007
Par Texas Gourmet - Publié sur Amazon.com
Format: Broché Achat vérifié
I ordered this book for a cheese-loving friend's gift. Now I have ordered one for myself as it is the best yet I have seen. Pictures are yummy in color and photography and description.
1 internautes sur 15 ont trouvé ce commentaire utile 
Childhood Favourite Food?Cheese of Course!Great Primer. 5 avril 2011
Par cafeaulait - Publié sur Amazon.com
Format: Broché Achat vérifié
Since my childhood eating a cheese slice 'tipped' on my index finger,eating outwards towards the final bite, I have been hooked on Cheeses.Swiss was next, then Havarti rich and so deliciously creamy. Then, Herbed Havarti led to Brie and next Goat Cheese. Well, I had to have a Book to Get These Understood Where they came from & Why did Swiss have holes anyway? American Swiss Does, Not European, wow!Then Emmanthaler, Raclette for melting over vegetables after arriving back at a Ski Lodge or "Chateau". Why the big debate over Fontina being Swiss or Italian? A Big hualbaloo on that subject. Why True Parmansana Reggiano Is Lower in Sodium than others such as Granda Pandana, These were worth finding out. So, Off to Amazon to find these unanswereable conundrums in 2 books.The Cheese Companion And Murray's Cheeses.I have been called a 'Cheese Hound'.Well,If I was in the U.K. when people start at the top of a hill to "catch" a rolling 2.2 Kilos of Cheese I'd cheer them on. Yes, It Happens and with Injuries. However, that round Orb can feed a family for several Months!The Broken body parts still get attended too, don't worry.Plus, orange colouring is added to American Cheddar. No Reason to do so, just ask Cabot Cheese Makers from Vermont.Purists,they quite rightly are and Don't Ask about Wisconsin w/o your car's motor running!Amazon Rocks My World with everything from a cookie cutter to chop sticks and the finer points of Haute Cuisine All on one Web Site, Whom could delight more? Except a really good Brioche slice with Oozing Swiss and Honey Mustard gently Peeking out thru the Holes! Yum!!!By the way, my Nana was the One Whom Began this Passion for Swiss w/buttery crackers to halt the rumblings of afternoon prior to Dinner. I Lovingly consider Her an Inabler to My Lifelong UnEnding Love Affair with this Milk Laden Wealth of Flavours.
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