7by Bob Brown
[FROM THE INSIDE COVER] From the big Blues family to the monastic order of Port Salut Trappist -including such favorites as Camembert, Cheddar, Brie, Gouda, Parmesan, Roquefort and Stilton--you'll delight in these clearly defined descriptions of all the world's cheeses, their romantic histories, anecdotes and recipes. For here are the eighteen basic varieties of cheese and the thousand variations of those varieties, to whet the appetite of every cheese-lover.
You'll find recipes for every kind of cheese, offered in easy-to-follow, step-by-step form. Included are instructions for preparing sixty-five sizzling "rabbits,"' over twenty heavenly melting fondues, light, fluffy soufflés, puffs and ramekins - plus recipes for such all-time favorites as pizzas, blintzes, pastes and cheese cakes. This is not to mention all the wonderful recipes for appetizers, salads, soups and sandwiches that can be prepared with the many varieties of cheese. And since cheese without wine is like a birthday cake without candles, Bob Brown has devoted a whole chapter to the vintages of the world and the cheeses that bring out their flavor.
But best of all, in a more than hundred-page appendix, is a complete classification of cheeses from A to Ž. Each cheese is listed by its name and country of origin along with any further information available. This listing will prove invaluable for the gourmet, the historian or the ordinary lover of cheese searching for new varieties and new tastes.