About: flavours, aromas, textures, regional specialities and producers.
A guide to over 350 French cheeses from Alsace to Vancluse, this illustrated book covers classic French cheeses to little-known regionalspecialities. It features factboxes detailing the characteristics of each cheese, how they are made and tasting and storing tips.
Foreword by Joël Robuchon
Special photography, by Yohei Maruyama, illustrates the unique characteristics of each cheese.
French Cheeses, Kazuko Masui and Tomoko Yamada, good condition (hand written text on the fly leaf)
Dorling Kindersley, 2005, paperback, 288 pages
Price without shipping costs