Scan barcode
annaptobias's review
2.0
Eric LeMay and his companion Chuck like, nay, love cheese. So much so that they've traveled to various places around the U.S. and Europe to taste and to learn as much as they can about the process of making, aging, and storing various cheeses in order to make the best possible product.
So, in short, they're a couple of foodies who believe that they know so much about this food to be able to write a book on it. Maybe that's unfair since they actually have done the research and the footwork (that is, they ate a lot of cheese, and traveled to France multiple times to eat even more cheese), but when so much of the book is the author philosophizing on the language etymology of the word "cheesy" as well as waxing poetic on the obnoxious quirks of his girlfriend, I start caring less and less. It's one of those books where are the authors are much more impressed with their cleverness and wit than the readers would be.
So, in short, they're a couple of foodies who believe that they know so much about this food to be able to write a book on it. Maybe that's unfair since they actually have done the research and the footwork (that is, they ate a lot of cheese, and traveled to France multiple times to eat even more cheese), but when so much of the book is the author philosophizing on the language etymology of the word "cheesy" as well as waxing poetic on the obnoxious quirks of his girlfriend, I start caring less and less. It's one of those books where are the authors are much more impressed with their cleverness and wit than the readers would be.
stiricide's review
1.0
DNF'd this at pp. 109. I wanted this to be the Secret Lives of Lobsters of cheese, instead it's just a lot of navel-gazing about how the author (and his partner's) anxieties trigger when confronted with a large choice of cheeses, interspersed with some criticism about how no one else has ever artfully written about cheese properly.
majya's review
1.0
Pretentious is the only way I can describe this book. While there were moments in the book that really went into the history and culture of cheese, the author padded it with pointless flowery chapters about things that were marginally related. I felt it lacked substance and was more about his ego than passion for cheese
relytolley's review
3.0
read my review on my food blog: http://www.potlikkery.com/2010/11/sighing-over-spoiled-milk.html
More...