Cheese

French Cheese, Pierre Androuet, Harper’s Magazine Press, 1973.

When this book was published I would have said it was absolutely indispensable for the complete kitchen library. It seems a little dated, now, however, because of the tremendous change in the cheese situation in France and in this country. We have become so cheese conscious and the kinds of cheese produced in France and all over Europe have so increased in variety because of the demand, Androuet’s contribution is somewhat diminished in authority. It is still worth having.