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The Cheese Handbook: A Guide To The World's Best Cheeses, Over 250 Varieties Described, With Recipes
"An enjoyable and helpful companion. The subject matter from a historical standpoint is fascinating. The research and time committed to this book are substantial." — Bookworm
Whether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion.
T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.
Paperback
First published July 1, 1973
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Displaying 1 - 17 of 17 reviews
January 7, 2016
Cheese, who doesn't love it in all it's forms ? After watching a cheese documentary I was excited to read this book to learn more about the flavors and combinations made with cheese. I was looking for a taste guide and some hints on what to look for in each cheese and how to use them best. Sadly this was not the book I had search for.
This book had the taste, texture and origins but it was too technical and dry for me. It read like a textbook on cheese making most of the time. I got buried under testing solutions, regulations, and complex histories. There where no pictures in the copy I received, that would have been nice to break the deluge of information. The book also promised recipes, yes but so few and only a couple uncommon recipes. The author's tone rubbed me wrong as well, snobbery ? Perhaps or I just don't understand the severity of the origins and formulas of these cheeses. I felt I was disappointed and wanted a friendlier version.
This book had the taste, texture and origins but it was too technical and dry for me. It read like a textbook on cheese making most of the time. I got buried under testing solutions, regulations, and complex histories. There where no pictures in the copy I received, that would have been nice to break the deluge of information. The book also promised recipes, yes but so few and only a couple uncommon recipes. The author's tone rubbed me wrong as well, snobbery ? Perhaps or I just don't understand the severity of the origins and formulas of these cheeses. I felt I was disappointed and wanted a friendlier version.
February 27, 2016
First of all...Does anyone not like cheese?
Someone else?
Oh, right. Once we clarify this point we can proceed...
There's a few things I really enjoy of this book, the first one is "The list" where all kind of cheeses are described, probably i would like more if introduce more information about they but...i can pass that because the huge variety here presented. But definitely my favorite part is "Cheese in literature", for me was really funny read about all the reference to this food in different books and something about his history.
The really disappointing part were the recipes, so few and described kind of confusing, I need more information!!! Even when some of them sounds really yumi with the data offer here i won't be able to do it and that's just sad :(
At the end I really like what was presented, isn't a cooking book as an informational book that even presented a little about making cheese and, for me, that really awesome.
A digital copy of this book was provided by NetGalley
Someone else?
Oh, right. Once we clarify this point we can proceed...
There's a few things I really enjoy of this book, the first one is "The list" where all kind of cheeses are described, probably i would like more if introduce more information about they but...i can pass that because the huge variety here presented. But definitely my favorite part is "Cheese in literature", for me was really funny read about all the reference to this food in different books and something about his history.
The really disappointing part were the recipes, so few and described kind of confusing, I need more information!!! Even when some of them sounds really yumi with the data offer here i won't be able to do it and that's just sad :(
At the end I really like what was presented, isn't a cooking book as an informational book that even presented a little about making cheese and, for me, that really awesome.
A digital copy of this book was provided by NetGalley
December 15, 2015
Whether you want to make Welsh Rarebit, Cheese Puffs, Fondue, and Camembert Savory or you want to learn more about British and Wisconsin Cheddars, Stilton, Emmentaler, Brick, Samsoe, Brie, Munster, Gorgonzola, and all the other fine cheeses of the world, you will find this guide an enjoyable and helpful companion.
T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.
This book of cheese was a very in-depth look at cheese. Cheese's history in detail from many different locations. How cheese was originally came to be. The book also included poems, lymrics, songs, references in books that were of cheeses. Although it is somewhat dry reading, the subject matter from a historical standpoint is fascinating. The research and time committed to this book are substantial. The book also contains some recipes. It would have been a little more versatile if the book contained recipes for more common cheeses.
I received a free copy of this book from NetGalley for an honest review.
T. A. Layton, a noted British expert on cheese and wine, explores fascinating cheese legends and history, with separate chapters on the cheese in literature, how cheese is made, and the gastronomy of cheese. He also offers information on the buying, storing, and serving of cheese, in addition to hot and cold cheese recipes from around the world. The second part of the book profiles the cheeses, country by country, with details of all the original varieties and familiar imitations. Professional and amateur gourmets will prize these informal and enlightening discussions of more than 250 cheese varieties as well as the selection of 100 delectable recipes.
This book of cheese was a very in-depth look at cheese. Cheese's history in detail from many different locations. How cheese was originally came to be. The book also included poems, lymrics, songs, references in books that were of cheeses. Although it is somewhat dry reading, the subject matter from a historical standpoint is fascinating. The research and time committed to this book are substantial. The book also contains some recipes. It would have been a little more versatile if the book contained recipes for more common cheeses.
I received a free copy of this book from NetGalley for an honest review.
January 9, 2016
From Netgalley for a review:
I have two great culinary loves, cheese and tea, and I love reading about both of them! I found this book full of immensely useful cheese related information, even totally useless information like mentions of cheese in literature...did I need to know that? No, but it was still pretty cool. However the complete and utter lack of photos makes this text wall not entirely fun to read, if I am reading a cook book or a book about food I want to see it. This book is ok, but I have read better books on cheese.
I have two great culinary loves, cheese and tea, and I love reading about both of them! I found this book full of immensely useful cheese related information, even totally useless information like mentions of cheese in literature...did I need to know that? No, but it was still pretty cool. However the complete and utter lack of photos makes this text wall not entirely fun to read, if I am reading a cook book or a book about food I want to see it. This book is ok, but I have read better books on cheese.
January 17, 2016
I was originally very intrigued by The Cheese Handbook as when I was in culinary school I strongly considering going the cheese monger route. However this was not an easy read. Try as I might I had a very hard time getting into reading it. Many times I felt very lost on what he was speaking of when it came to describing methods and history. Diagrams or pictures of tools would have made much of his descriptions of cheese tools and processes much easier to digest. His descriptions seemed to be a combination of scientific jargon and someone trying to describe something he doesn't necessarily know the name of the tool.
I was somewhat relieved to finally get to a portion of the book that included recipes, but most of the recipes that were included in the narrative seemed to be incomplete and hard to follow and assumed that the reader knew how to make sauces instead of describing how to make the sauces as part of the recipe. I personally know how to make a veloute and bechamel, but I doubt most readers could make one without the recipe. There was a list of recipes in the appendix that I had hoped had clearer recipes to the ones listed previously but alas most were different recipes, including a recipe for French Onion Soup that was completely different from the same soup recipe earlier in the book. And many of the recipes in the appendix ended up seeming just as incomplete as those within the narrative.
The recipes within the book many times read as if a friend was trying to recall a favorite recipe versus a proper written recipe. And many of the "American" classic cheese recipes, as an American, I have never heard of, such as the "Frozen Cheese Ring". I can only assume that that dish was something popular when the first edition was released and the updates to the book did not included updating recipes to what are currently trending cheese recipes. And there were no actual recipes to make cheese. All the recipes were to make other food items that had cheese in them.
The saving grace for me at least was that the actual cheese descriptions by country that were very in depth and informative. I would have liked (in the appendices) a chart of some sort that compared the various cheeses from countries or even listed from most pungent to blandest. This section was the only part that I personally would have used as reference material.
I was somewhat relieved to finally get to a portion of the book that included recipes, but most of the recipes that were included in the narrative seemed to be incomplete and hard to follow and assumed that the reader knew how to make sauces instead of describing how to make the sauces as part of the recipe. I personally know how to make a veloute and bechamel, but I doubt most readers could make one without the recipe. There was a list of recipes in the appendix that I had hoped had clearer recipes to the ones listed previously but alas most were different recipes, including a recipe for French Onion Soup that was completely different from the same soup recipe earlier in the book. And many of the recipes in the appendix ended up seeming just as incomplete as those within the narrative.
The recipes within the book many times read as if a friend was trying to recall a favorite recipe versus a proper written recipe. And many of the "American" classic cheese recipes, as an American, I have never heard of, such as the "Frozen Cheese Ring". I can only assume that that dish was something popular when the first edition was released and the updates to the book did not included updating recipes to what are currently trending cheese recipes. And there were no actual recipes to make cheese. All the recipes were to make other food items that had cheese in them.
The saving grace for me at least was that the actual cheese descriptions by country that were very in depth and informative. I would have liked (in the appendices) a chart of some sort that compared the various cheeses from countries or even listed from most pungent to blandest. This section was the only part that I personally would have used as reference material.
March 25, 2016
This is the first book I've read on the subject of cheese despite the fact that I am an addict. Certainly I'm a newb in the cheese aficionado community but I actively search out new and interesting morsels to indulge my palate. I approached this book with the desire to open my mind to the vast variety of fromage being lovingly crafted across our planet and possibly obtain a bit of history in the process.
This book attempts to hit those aspects of the cheese world plus offer many other tidbits of knowledge but it doesn't do any if it particularly well or in a very useful manner. This book is part history, part reference, part opinion/personal experience with cheese, and part cookbook. Unfortunately it is poorly written and extremely poorly organized. It has the feel of a textbook without the structure to support it.
The most useful part of the book is the section which lists cheese by their country of origin. This is the section I picked up the book for. Some of the info was helpful but not much. I expected some sort of consistency in the material but it really was a mess. Very rarely did the book offer insight into taste, texture or appearance of the many varieties while it often droned on about the inconsequential history of a handful of the author's favorite cheeses. Heck, even that would have been fine if he made the attempt to perform this service for all those he listed, but some cheeses filled multiple pages with poems, references to classic literature, etc while others got one line that often said something like "not a very good cheese."
This felt very much like a book the author simply wrote for himself to read rather than for others. There was a bit of knowledge that I gained which will prove useful in my cheese-quest but not much.
This book attempts to hit those aspects of the cheese world plus offer many other tidbits of knowledge but it doesn't do any if it particularly well or in a very useful manner. This book is part history, part reference, part opinion/personal experience with cheese, and part cookbook. Unfortunately it is poorly written and extremely poorly organized. It has the feel of a textbook without the structure to support it.
The most useful part of the book is the section which lists cheese by their country of origin. This is the section I picked up the book for. Some of the info was helpful but not much. I expected some sort of consistency in the material but it really was a mess. Very rarely did the book offer insight into taste, texture or appearance of the many varieties while it often droned on about the inconsequential history of a handful of the author's favorite cheeses. Heck, even that would have been fine if he made the attempt to perform this service for all those he listed, but some cheeses filled multiple pages with poems, references to classic literature, etc while others got one line that often said something like "not a very good cheese."
This felt very much like a book the author simply wrote for himself to read rather than for others. There was a bit of knowledge that I gained which will prove useful in my cheese-quest but not much.
January 25, 2016
I requested this book with the thoughts it would help me in pairing cheeses with different foods and wines. The only area discussed briefly was the pairing of breads and certain cheeses so I was a little disappointed by this. This disappointment was quickly pushed aside as I continued to read and became absorbed in the information held inside the pages.
The author gave a very detailed history of cheese not only in the actual world but also in literature. There was also a thorough discourse on the cheese making process. I have often wondered what exactly went in the making of cheese and thanks to this book I understand so much more. At first this process seems overwhelming, and I believe it isn’t a simple task, but it also seems as if the steps outlined are followed it would quickly become a routine of second nature. I also enjoyed how the author went into the specialties associated with different countries and what made them different from each other.
To understand the cheese making process from beginning to end I highly recommend this book. It is very detailed and outlined giving the reader a clear picture to work with. If you want to understand more of the history of cheese then this is also a great book to invest in. If you are looking as I was to learn of pairing cheeses with other foods, then this is not the best option for you.
I received this eBook in exchange for my review.
The author gave a very detailed history of cheese not only in the actual world but also in literature. There was also a thorough discourse on the cheese making process. I have often wondered what exactly went in the making of cheese and thanks to this book I understand so much more. At first this process seems overwhelming, and I believe it isn’t a simple task, but it also seems as if the steps outlined are followed it would quickly become a routine of second nature. I also enjoyed how the author went into the specialties associated with different countries and what made them different from each other.
To understand the cheese making process from beginning to end I highly recommend this book. It is very detailed and outlined giving the reader a clear picture to work with. If you want to understand more of the history of cheese then this is also a great book to invest in. If you are looking as I was to learn of pairing cheeses with other foods, then this is not the best option for you.
I received this eBook in exchange for my review.
February 16, 2016
Title: The Cheese Handbook
Author: T. A. Layton
Published: 11-18-2015
Publisher: Dover Publications
Pages: 164
Genre: Food & Wine
Sub Genre: Cheese & Dairy, Cookbooks, Cooking By Ingredients
ISBN: 0780486229553
ASIN: B015G5R1Q
Reviewer: DelAnne
Reviewed For: NetGalley
.
With so many varieties of cheeses to be found, The Cheese handbook is a concise and informative handbook that provides a synopsis of most types of cheeses and a few basic recipes using each of the cheeses mentioned. There are some more in depth recipes listed at the back of the handbook.
Learn what makes cheddar such a popular cheese. How to make Mozzarella at home.
Amazon link: https://www.amazon.com/gp/product/B01...
Barnes and Noble link: http://www.barnesandnoble.com/w/the-c...
Goodreads link: https://www.goodreads.com/book/show/2...
The Reading Room link: https://www.facebook.com/The-Reading-...#
Author: T. A. Layton
Published: 11-18-2015
Publisher: Dover Publications
Pages: 164
Genre: Food & Wine
Sub Genre: Cheese & Dairy, Cookbooks, Cooking By Ingredients
ISBN: 0780486229553
ASIN: B015G5R1Q
Reviewer: DelAnne
Reviewed For: NetGalley
.
With so many varieties of cheeses to be found, The Cheese handbook is a concise and informative handbook that provides a synopsis of most types of cheeses and a few basic recipes using each of the cheeses mentioned. There are some more in depth recipes listed at the back of the handbook.
Learn what makes cheddar such a popular cheese. How to make Mozzarella at home.
Amazon link: https://www.amazon.com/gp/product/B01...
Barnes and Noble link: http://www.barnesandnoble.com/w/the-c...
Goodreads link: https://www.goodreads.com/book/show/2...
The Reading Room link: https://www.facebook.com/The-Reading-...#
January 3, 2018
A reprint of the 1973 book Choose Your Cheese.
It is truly a handbook of cheese. Although they say it has been updated to include more recipes and updated the cheese index, the feel of the book is depressingly 70's. A nice picture of an oozy-cheese or a super-stringy fondue wouldn't go amiss, especially as some cheeses are quite pretty. No mention of Stinking Bishop or other decent cheeses, which is a shame. Looking at the list of cheeses, it is old-fashioned. No real mention of sheep or goats cheese, apart from the national varieties.
Inquiries to the Japanese embassy produced no decent Japanese-cheese leads.
Despite the number of sheep in New Zealand, they have no cheese of their own.
Great cover photo, very exciting, but you'll be very disappointed once you get inside.
It is truly a handbook of cheese. Although they say it has been updated to include more recipes and updated the cheese index, the feel of the book is depressingly 70's. A nice picture of an oozy-cheese or a super-stringy fondue wouldn't go amiss, especially as some cheeses are quite pretty. No mention of Stinking Bishop or other decent cheeses, which is a shame. Looking at the list of cheeses, it is old-fashioned. No real mention of sheep or goats cheese, apart from the national varieties.
Inquiries to the Japanese embassy produced no decent Japanese-cheese leads.
Despite the number of sheep in New Zealand, they have no cheese of their own.
Great cover photo, very exciting, but you'll be very disappointed once you get inside.
December 30, 2015
What a fascinating book, much more than I expected it to be. I started reading all the facts about cheese, its history, its keeping, the countries specialties - ( Australia does not have its own specialty one but copies -it did not say that "but we do it well" ) :)
There are lot of recipes using cheese and a lot of food fact, and before I knew it I was at the end of the book wanting more. A really good informative book - no pictures but it does not really need them - it is a book that can stand on its own two feet.
This book was provided for free in return for a honest and unbiased review.
There are lot of recipes using cheese and a lot of food fact, and before I knew it I was at the end of the book wanting more. A really good informative book - no pictures but it does not really need them - it is a book that can stand on its own two feet.
This book was provided for free in return for a honest and unbiased review.
Read
March 6, 2016"Everything You Always Wanted to Know About Cheese" is a witty, erudite and informative book about one of my favorite foods, cheese. Mr. Layton's book, almost an encyclopedia, details extensively the origins and history of cheese, cheese in literature, cheese production, cheese recipes and cheeses of the world.
I found the book to be simultaneously educational and entertaining. One of the most surprising facts is how long cheese has been a food in many cultures, and how many different cultures and countries actually have so many different native cheeses.
A really good read!
I found the book to be simultaneously educational and entertaining. One of the most surprising facts is how long cheese has been a food in many cultures, and how many different cultures and countries actually have so many different native cheeses.
A really good read!
December 23, 2015
I received a copy of this book in exchange for an honest review.
More than a cookbook, this is like a history book of cheese. Very thorough, with many country's finest cheeses covered, this re-issue also includes a few "new" cheeses that the author felt should be included this time around. The recipes are quite simple and easy to prepare; I especially liked the Evesham Flan which has asparagus and Gruyere and parmesan cheese, some of my favorite ingredients.
More than a cookbook, this is like a history book of cheese. Very thorough, with many country's finest cheeses covered, this re-issue also includes a few "new" cheeses that the author felt should be included this time around. The recipes are quite simple and easy to prepare; I especially liked the Evesham Flan which has asparagus and Gruyere and parmesan cheese, some of my favorite ingredients.
January 5, 2016
If you love cheese you'll love this book!
Everything you wanted to know about cheese, from its origins, how the different types and flavours were first developed and cheese from around the world.
The recipes are scrumptious, but it's best to read this when not hungry!
I was given a digital copy of this book by the publisher Dover Publications via Netgalley in return for an honest unbiased review which I am very happy to do.
Everything you wanted to know about cheese, from its origins, how the different types and flavours were first developed and cheese from around the world.
The recipes are scrumptious, but it's best to read this when not hungry!
I was given a digital copy of this book by the publisher Dover Publications via Netgalley in return for an honest unbiased review which I am very happy to do.
January 25, 2016
* Netgalley ARC for review
Like many other reviewers have said before me, I was entirely unprepared for how well researched and how deeply detailed this author could make a book on cheese. Completely unaware of a large number of places that produced cheese and even one or two I was amazed to find didn't produce cheese that I totally thought had been.
The research, the map, the vast extensiveness and the amazing recipes make this one a clear winner for any cheese lover.
Like many other reviewers have said before me, I was entirely unprepared for how well researched and how deeply detailed this author could make a book on cheese. Completely unaware of a large number of places that produced cheese and even one or two I was amazed to find didn't produce cheese that I totally thought had been.
The research, the map, the vast extensiveness and the amazing recipes make this one a clear winner for any cheese lover.
July 3, 2016
Encyclopedic manual covering cheese international, great to use as a cheese reference, and also very enjoyable to browse.
I would recommend this for all cheese-heads, foodies and home-chefs!
**eARC netgalley**
I would recommend this for all cheese-heads, foodies and home-chefs!
**eARC netgalley**
May 10, 2016
DNF - Unfortunately I was unable to get through this book. I love cheese but this was way to text heavy without any pictures to keep my interest.
I received this advanced copy from Dover Publications through Netgalley in exchange for my honest review.
I received this advanced copy from Dover Publications through Netgalley in exchange for my honest review.
April 7, 2016
A well documented and no bullshit book about cheese. Probably the closest to my observations so far from all I have read.
Displaying 1 - 17 of 17 reviews