The Complete Book of Cheese Reviewed by Ruth Paget
The Complete Book of Cheese: History, Techniques, Recipes, Tips by Anne-Laure Pham and Mathieu Plantive provides readers with all the information they need to obtain the best value for their money when buying elite cheese products, especially French cheese.
The Complete Book of Cheese contains information such as:
-cheese production processes from selection of milk to aging
-French cheese classification system
-cheese buying tips
-pairing suggestions for beverages and food
-cheese board composition ideas depending on event
-cheese recipes for appetizers, savory dishes, and sweet desserts
The French cheese classification system helps with purchasing decisions and is broken down as follows:
-fresh cheese
-blooming-rind cheese
-washed-rind cheese
-uncooked pressed cheese
-cooked pressed cheese
-blue cheese
-goat cheese
-processed cheese
-stretched curd cheese
-whey cheese
Among the cheese recipes, there are recipes for fondue and raclette. These two dishes are quickly eaten and require lengthy preparation time. If you want to make these dishes from scratch, the recipes are well written but require patience.
The recipes I prefer are veal cordon bleu (pan-fried veal with ham and melted cheese), tartiflette (made with potatoes, bacon, onions, and cheese), and a dessert crisp made with Beaufort cheese, pears, and ginger. People interested in the following careers might find
The Complete Book of Cheese useful:
-sommelier
-server
-bartender
-elite grocery store worker
-chef
-caterer
-health inspector
General readers might enjoy the great introduction to the world of cheese in The Complete Book of Cheese by Anne-Laure Pham and Mathieu Plantive.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France