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The Complete Book of Cheese

By Bob Brown
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Cooking & Drinking

About This Book

A practical and affectionate compendium about cheese that blends travelogue-like memories and food-history notes with detailed profiles of international and American varieties, sensory descriptions, and guidance on judging and pairing. It devotes chapters to specific preparations—fondue, soufflés, pizzas, gratins, soups, salads, appetizers and cocktails—plus dozens of recipes and serving ideas. An A-to-Z appendix and recipe index make it a hands-on reference for selecting, tasting and using cheeses in everyday cooking and entertaining.

About the Author

Brown, Bob portrait

Bob Brown

Bob Brown is an author recognized for his contributions to culinary literature, particularly in the realm of cheese. His notable work, "The Complete Book of Cheese," serves as a comprehensive guide that explores various types of cheese, their origins, and uses in cooking. Through this book, Brown aims to educate readers about the diverse world of cheese, making it accessible for both enthusiasts and novices alike. His writing reflects a passion for food and an appreciation for the culinary arts.

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