The French Cheese Book - Patrick RanceLondon & Basingstoke: Macmillan, 1989, Hardback in Dust Wrapper.
Condition: Very Good — in Good Dust Wrapper. A little rubbing to the edges of the dust wrapper with a nick to the top corner of the upper panel. A little age-toning to the edges of the text block.
Includes: Maps; Glossary; Appendices (3);
From the cover: “When Napoleon first tasted Camembert cheese in Normandy he kissed the waitress who served it to him. Brie, a king amongst cheeses, was said to be the only monarch that Talleyrand would never betray.
A slice of good cheese, writes Patrick Ranee, is never just a thing to eat. It is usually also a slice of history. French cheese runs like a gourmet thread through the tapestry of French history, as befits a nation that has long boasted a different cheese for every day of the year. Thus The French Cheese Book offers an incomparable journey of discovery for every lover of cheese — and for every Francophile.
Each of its eighteen chapters deals with one region of France, from Normandy and Alsace to Provence and Corsica, specifically the old French provinces rather than the modern departements. Each gives a full introduction to the history, landscape and traditions of the region and its cheeses; detailed guidance on seeking out the towns and villages, markets and farms where the cheeses can be found; explanations of the methods of making individual cheeses; and finally a detailed, alphabetically arranged listing of the region’s cheeses and cheese places.
There is guidance on how best to serve the cheeses and which wines to drink with them. Every chapter has its own map, details of precise locations and market days, and there is a useful glossary of French cheese terms.
The acclaimed author of The Great British Cheese Book has written a mouth-watering cross-channel companion volume that will soon stand unrivalled as the cheese-lover’s Guide to France.”