At 400 plus pages, The Book of Cheese can appear daunting. The scope of the book, however, is less noteworthy than the author's unorthodox approach to the subject. She organizes the book not by type of cheese, but rather by identifying nine gateway cheeses which guide the reader based on taste. All the expected details are covered: country and animal of origin, aroma, texture, and flavor. This book is a great companion for delving into the world of cheese.— Mandy
EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE?
This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls the
From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.
“Liz Thorpe was and still is the most instrumental figure in my life when it comes to cheese. The Book of Cheese creates a new system for learning about cheese that is much less a dictation of facts, and much more a conduit for adventure.”
“The Book of Cheese is your gateway to great cheese knowledge. It’s all here in this beautifully designed, wonderfully well-written, completely comprehensive book. But be warned: Once you read it, you’ll be hooked—great cheese will be a big part of your eating for the rest of your life!”
—ARI WEINZWEIG, COFOUNDING PARTNER, ZINGERMAN’S COMMUNITY OF BUSINESSES
“Liz’s knowledge of cheese has been invaluable to us at The French Laundry and Per Se. Whether working with our chefs or teaching classes to our staff, her passion is contagious and has helped us to elevate our cheese program through the years.”