"The Cheese Book" 1965 MARQUIS, Vivienne and HASKELL, Patricia
$150
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.