Cheese and Wine : A Guide to Selecting, Pairing, and Enjoying
"Cheese and Wine" takes you on an international tour of cheeses with plenty of delightful side trips to explore pairings with wines and themed cheese platter suggestions. From excellent Vermont-made Cheddar to autumnal Rogue River Blue hailing from Oregon to Italy's long-famed Pecorino Toscano to aromatic Brin D'Amour evocative of the Corsican countryside, you're sure to appreciate the delightful balance of textures, flavours, and colours offered between these pages.
- Hardback | 144 pages
- 215.9 x 228.6 x 20.32mm | 748.42g
- 01 Nov 2007
- CHRONICLE BOOKS
- California, United States
- 50 colour photos
"This book offers a profile of 70 cheeses, from Spanish Mahon to dry Monterey Jack, and each includes wines that would pair well with them. It's simple, easy to use and informative." -San Antonio Express-News, December 12, 2007 "This book offers a profile of 70 cheeses, from Spanish Mahon to dry Monterey Jack, and each includes wines that would pair well with them. It's simple, easy to use and informative." -"San Antonio Express-News," December 12, 2007
About Janet Fletcher
Janet Fletcher is a food columnist for the San Francisco Chronicle and author of several Chronicle Books cookbooks. Victoria Pearson's photographs have been featured in Party Appetizers, Ice Creams & Sorbets, and Dinner Parties.