The Cheese Bible

by Christian Teubner, Friedrich-Wilhelm Ehlert, Heinrich Mair-Waldburg

The series' fifth volume, a treasury of information, cooking techniques, and step-by-step recipes ranging from simple snacks to elaborate meals for guests, covers every aspect of cheese, captured in more than one thousand full-color photographs. 20,000 first printing.

Genres: Cookbooks, Food, Reference, Cooking

Hardcover

First published October 1, 1998

Reviews

[GoldenjoyBazyll · Rating 5 out of 5]

I feel my arteries hardening just lookig at this book but I have to say.... I am passionate about really good cheese. Forget yellow or white American cheese- I don't even understand how that can fall in the same category as CHEESE. Give me a delicious gorgonzola....feta (Greek- Bulgarian- Egyptia- WHATEVER!) I LOVE it all! This is a loely book that discusses how the different varieties of cheese are made and then it offers wonderful receipes for using them!!!!!!

The book is loaded with cheese and I think just looking wiil raise your cholesterol.... oh well- what a way to go!

[Beth Lequeuvre · Rating 3 out of 5]

The first half of this large book goes over how cheeses grouped into cheese families are made in large cheesemaker settings. Then there is a small section about how to select and store cheese. Then the second half of the book is a great variety of recipes of things you can make with cheese. I'm particularly excited to try the Filled Crepes (where there is even cheese in crepe batter)

[Luz-Maria · Rating 5 out of 5]

cheese? enough said.

seriously though--- good instructions if you dare try to make your own.

[Katherine · Rating 2 out of 5]

The information in this book, while abundant, is poorly organized. It however has many nice pictures.

[Wendy Hollister · Rating 3 out of 5]

Technical info on making on cheese and info on types of cheeses was great. Info on wine and cheese pairing was very lean and not so comprehensive.

[Julie · Rating 1 out of 5]

Not a bad book, but I gave it away.