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Cheese : a connoisseur's guide to the world's best / Max McCalman & David Gibbons ; photographs by David Gibbons.

by McCalman, Max.

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Clarkson Potter, c2005.

Cheese -- Varieties.

Food and wine pairing.

9781400050345 (hc.)

1400050340 (hc.)

304 p. : col. ill. ; 26 cm.

Includes index.

"Your road map to exploring the world of fine cheese. As the maître fromager at New York's acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed The Cheese Plate, McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the world's best cheeses--and only the best--complete with all the practical information you could need and all the fascinating details you could want. From distinguished Cabrales to oozing Reblochon and buttery Fontina d'Aosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Of course, wine is cheese's favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese"--Provided by publisher.

Gibbons, David, 1957-

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