Editorial team
With The Cheese Atlas, Tristan Sicard, a renowned French fromager and journalist, has created an indispensable reference work – not only for cheese lovers, but also for professionals in the hotel and restaurant industry. In 272 pages, Sicard takes us on a journey into the world of cheese and provides in-depth specialist knowledge on varieties, origins, flavors and perfect presentation.
Info:
DK Verlag
978-3-8310-4976-9
272 pages
Numerous practical tips
This book is a real must-have for gastronomy: over 400 types of cheese from 25 countries are presented in detail, from classics such as Brie and Gouda to regional specialties such as Allgäu mountain cheese or Pecorino. Sicard explains the production process and the special flavors, provides insights into the different types of milk and animals and highlights the cultural significance of cheese.
The numerous practical tips are particularly valuable for the service team and catering planners: How should cheese be stored correctly? How do you put together an appealing cheese platter? Which cheese goes with which wine? The clear explanations and vivid illustrations make it easy to put the knowledge directly into practice, whether for menu design, service or advising guests.
Who is the book for?
“The Cheese Atlas” is aimed at anyone with a professional or personal interest in cheese. This book offers valuable insights for the catering and hotel industry in particular, enabling you to impress guests with in-depth knowledge and creative cheese offerings. Whether as inspiration for the kitchen, as training material for the service team or as a reference book for sommeliers - Sicard's work can be used in many ways.
Our conclusion
“The Cheese Atlas” is an absolute highlight for the catering industry. It is not only a treasure trove of specialist knowledge, but also an inspiring guide to taking cheese presentations to the next level. Sicard imparts his knowledge with passion and precision, making the book an indispensable companion for anyone who not only enjoys cheese, but also wants to understand it and present it perfectly. For restaurateurs and hoteliers who value excellent guest service, this book is a clear recommendation - ideal for offering guests an unforgettable cheese experience.
