280687 Thu Nov 03 15:33:57 -0800 2005 8 31 Home Cooking 0 1491860 When it comes to cheese, my ignorance is only matched by my fascination and love of the stuff. With the holidays approaching, I'd like to serve some luscious cheese plates, so I'm in the market for a great cheese book. I know a little, from Ari Weinzweig's wonderful "Guide to Good Eating," which is my food Bible along with my dog-eared "Food Lover's Companion" glossary. But I don't know enough. I am considering: Cheese Primer by Steve Jenkins The Cheese Companion: A Connoisseurs Guide by Ari Weinzweig Cheese : A Connoisseur's Guide to the World's Best by Max Mccalman Please help me pick!? Thu Nov 03 15:33:57 -0800 2005 0 SLOLindsay 1 1491887 I say go for the Cheese Primer. I work for a fine foods company and after my Food Lovers' Compantion, it is my most often thumbed-through book. It is a little out of date, so it doesn't delve particularly deeply into American artisnals, and its lack of Australian and New Zealand cheeses is at times disappointing, but for traditional cheeses and general cheese knowledge, it is #1 for me. Thu Nov 03 17:05:26 -0800 2005 1491860 0 jdherbert 2 1491900 My vote is also for the Cheese Primer. It's helped this chowhound out more then a few times... and by coincidence was sitting right here next to me today when logging onto Chowhound. Thu Nov 03 17:45:08 -0800 2005 1491887 0 sj 3 1491905 I disagree, mostly because the Cheese Primer is woefully out of date. Max McCalman's previous book the Cheese Plate is an excellent reference book, so I can only guess that his new one (which just came out, so I haven't seen it) must be pretty good, so my vote goes for that one. Your third choice I am unfamiliar with, though the author, who is a founder of Zingerman's, certainly knows his cheese. Why not get all three? Or why not visit your handy dandy library, check them out and figure out which one you find most useful? Thu Nov 03 18:11:18 -0800 2005 1491900 0 Pupster 4 1491960 Oh yes, the library is the best! My copy of the Cheese Primer does quite well to fill in for basic cheese trivia, types, etc etc... so it's all relative! Fri Nov 04 01:59:46 -0800 2005 1491905 0 SJ 1 1491907 I spent some time, this summer, researching American artisanal cheese and wound up at a 3 day gathering of The American Cheese Society. The book most often quoted to me was Jenkins' Cheese Primer. Though it was last published in 1996, it is still a very comprehensive guidebook. Max McCalman was a speaker at the event and I wound up talking with him abit. He is extremely knowledgable and runs an amazing cheese operation in New York. I think I would recommend his "Cheese Plate" over the Connoiseurs Guide because it seems to be much more general in it's content. The Guide is much more cheesemaker-specific, with less general information. I'd also suggest Laura Werlin's All-American Cheese and Wine Book. America-focused, but very good, especially if you want hints on food pairing. Thu Nov 03 18:28:52 -0800 2005 1491860 0 Midlife 1 1491914 While it is nice to have a pretty book and gain some knowledge of cheese, the most effective way to put together a plate is to work with a good cheese shop. While you might learn about fantastic cheeses from a book, there is the reality of what is available in your area. Of course, I would start this now and not wait until the week before the holiday. Not to discourange a good book, but there are web resources that cover the subject nicely. If you entere "cheese 101" or "cheese intro" there is a lot of info out there. Cowgirl Creamery also has a good online cheese glossary that isn't limited to the cheese they sell. Link is below. Also entering "cheese plate" in google will get you lots of suggestions like the one in this link: http://www.artisanalcheese.com/artisanal/tips_detail.cfm?id=15 If you search on Chowhound there are a number of discussions, but you could also post about putting toegether a fabulous cheese plate. I have a number of cheese books including all three you mention, but, you know, when it comes to putting together cheese plates, it just is a matter of going to my cheese store and working with them. Link: http://www.cowgirlcreamery.com/show/xmlsite/xml-standard.xml/xsl-cheese.xsl/start_id-iepijckecopndhjgapfbeenllgoimgahljoamhne Thu Nov 03 19:17:27 -0800 2005 1491860 0 rworange 1 1491946 I live in the land of cheese (Wisconsin). Books are wonderful, but I'm adding a link to a great place for acquiring cheese (very yummy cheese). Many vendor's ship. If you ever get the opportunity to visit Madison Wisconsin on a Saturday morning-capital square- do it. (Winter hours vary- it moves indoors) The vendors all offer samples of their wares. The cheeses just keep getting better every year. Every time I go I am just amazed at what is new ( and aged). Hope this helps. Link: http://www.madfarmmkt.org/productsearchresults.asp?product=cheese Thu Nov 03 23:43:40 -0800 2005 1491860 0 kimc 1 1492048 The Cheese Primer is a little dated now but I still find it an excellent resource. Fri Nov 04 14:40:16 -0800 2005 1491860 0 JudiAU