Product Details

• Amazon Sales Rank: #116268 in Books
• Published on: 2002-09-12
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

Review
" This book takes cheese to the Max. McCalman makes the complex world of cheese seem manageable without
sacrificing any of its mystique or wonder. Cheese lovers seeking a one-stop information source can stop looking." -- Alfred Portale, author of Gotham Bar & Grill Cookbook and Alfred Portale's Twelve Seasons Cookbook
" I dare anyone to listen to the mai tre fromager, Max McCalman, talking about his cheese and not order something. He speaks so lovingly and with such knowledge that I long to taste each cheese that he describes. Personally, I've given up dessert at Picholine." -- Ruth Reichl
" The perfect read for the cheese lover from the most knowledgeable lactophile we know." -- Tim and Nina Zagat
" A masterpiece of information about cheese, its terroir, the manufacturing, and how to best enoy it; you will also find tips on wine pairing. Wonderful!" -- Jean-Georges Vongerichten, author of Simple to Spectacular and Jean-Georges
" The Cheese Plate is not just a peerless cheese book, it ranks as one of the most important food books ever written. . . . Sophisticated, articulate, a mother lode of information. This remarkable book is pornographic and should be wrapped in brown paper." -- Steve Jenkins, author of Cheese Primer
" Max McCalman makes me want to eat cheese every day. His detailed but easy-to-follow suggestions for assembling a cheese plate are inspired. The Cheese Plate is witty, opinionated, and entertaining."
-- Jack Bishop, author of Pasta e Verdura and Vegetables Every Day

Synopsis
As "maitre fromager" at New York's three-star restaurant Picholine, Max McCalman inspired food critic Ruth Reichl to write, "He speaks so lovingly and with such knowledge that I long to taste every cheese that he describes". The cheese course is enjoying a remarkable renaissance - and Max McCalman is widely acclaimed as one of its most knowledgeable and enthusiastic proponents. Illustrated with full-colour photographs, THE CHEESE PLATE will inspired the same enthusiasm among bookbuyers. McCalman discusses the special attributes of fine handcrafted cheeses, from luscious triple cremes to "boss" blues; he reveals how to enjoy each one of them to the fullest, including what to look for when buying them. He suggests appropriate foods to serve with them. And he tells how to create exciting wine and cheese pairings and memorable, stand-alone cheese courses.